Step-by-step instructions
Preheat your oven to 400°F (200°C). Start by rinsing and de-stemming the plum tomatoes, then place them in a roasting pan. Roast for 20-25 minutes until they become softened and slightly caramelized.
In a medium-sized soup pot, warm a glug of olive oil over medium heat. Add the roughly chopped onion and whole peeled garlic cloves. Sauté for about 5-7 minutes, stirring occasionally until the onion is nicely browned and softened.
Sprinkle in the Mexican oregano, cumin (if using), salt, and freshly cracked black pepper. Stir well to toast the spices, allowing their aromas to fill your kitchen for about 1-2 minutes.
Now, add the drained and rinsed pinto beans, roasted tomatoes, chipotles in adobo, and 4 cups of stock to the pot. Stir everything together and bring the mixture to a gentle simmer.
Carefully transfer the hot soup mixture into a blender, working in batches if necessary to avoid overfilling. Blend until smooth and creamy. Always be cautious with hot liquids!
After blending, return the soup to the pot and let it simmer over medium-low heat for 5-10 minutes. This allows the flavors to meld and the soup to thicken slightly. Taste and adjust the seasoning with salt, oregano, and more adobo sauce, if desired.
Ladle the soup into bowls and garnish with crema, freshly chopped cilantro, a squeeze of lime, and a few drops of hot sauce for an extra flavor boost. Serve hot and enjoy!
Best ways to enjoy it
When it comes to serving your spicy pinto bean soup, creativity can elevate your dining experience. Consider pairing this hearty soup with crusty bread for dipping or a side of homemade corn tortillas. A fresh salad with a zesty vinaigrette also complements the rich flavors beautifully, providing a refreshing contrast.
For an extra kick, consider serving with avocado slices or jalapeño slices for those who crave more heat. Don’t forget a sprinkle of cheese on top—feta or cotija can add a lovely salty, creamy note.
How to store
Storing leftovers of this flavorful soup is simple. Allow it to cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 5 days. If you’d like to keep it longer, consider freezing portions in freezer-safe bags or containers. It can be frozen for up to three months.
When reheating, be sure to defrost any frozen soup overnight in the refrigerator before warming it on the stove or in the microwave. Always stir well and taste before serving, adjusting seasonings as needed.
Helpful cooking tips
Adjust Spice Levels: For a milder soup, start with just one chipotle or remove the seeds before blending them in.
Blend Smart: If you don’t have a blender, a hand immersion blender works wonders for achieving that creamy texture.
Roasting Variations: Try roasting additional vegetables like bell peppers or zucchini along with the tomatoes for added depth and nutrients.
Season Gradually: Taste and season as you go. Each ingredient can vary in intensity, particularly your stock and chipotles.
Creative twists
Feeling adventurous? Consider these variations for a unique spin on the classic recipe.
- Add Greens: Incorporate fresh spinach or kale during the final simmer for enhanced nutrition.
- Substitute Beans: Try black beans for a different flavor and look, or mix up your bean variety.
- Herb Infusions: Stir in fresh herbs like thyme or parsley just before serving for a fresh burst of flavor.
- Switch Stocks: Use bone broth for an enriched flavor profile and added nutrients.
Common questions
How long does this spicy pinto bean soup take to prepare?
The total time from prep to serving is about 40-50 minutes. Roasting the tomatoes takes about 20-25 minutes, while the rest of the cooking process is relatively quick.
What can I use if I don’t have chipotles in adobo?
If chipotles are hard to find, smoked paprika is a great alternative to achieve some smokiness without the heat. Adjust based on your spice preference.
Can I make this soup ahead of time?
Absolutely! This soup is even better when made a day in advance, as the flavors deepen overnight. Just reheat gently before serving.
Is this soup vegan-friendly?
Yes, this recipe is vegetarian and can easily be made vegan by using vegetable stock and ensuring the crema used is plant-based.
