Last week when I asked you guys what kind of content you wanted to see more of, over half of the responses mentioned recipes. Although I cook almost every night and usually feel pretty creative in the kitchen, for some reason I get nervous about sharing recipes. No idea where that comes from, but I’m going to try to get over it and do more of this type of post because I have a lot of ideas!

This week, I’m sharing a recipe that isn’t my own, it’s from Martha & Marley Spoon, one of the many meal delivery services out there. I’ve tried most of them and Marley Spoon always remains my favorite. The meat always seems cleaner and the produce fresher. And the recipes are always incredible. Remember this tofu bahn mi? Well now they’ve partnered with the one and only Martha Stewart to up their game.

I tried out one of the new Martha recipes last week and woah… Again Anel was floored when he tried it and it was crazy easy for me, so I’ve officialy added it to my rotation. After we took these photos, we ended up de-veganizing it with some shredded grilled chicken for a little extra protein.

Roasted Tomato Tortilla Soup
Takes 40 minutes, serves 2

Ingredients:

• Medium yellow onion
• Lime
• 1 can, pinto beans
• Vegetable broth
• 2 white corn tortillas
• 2 large garlic cloves
• 1 jalepeno
• 1 small bunch, cilantro
• 1 ear, corn
• 8-10 oz plum tomatoes
• Olive oil
• Salt
• Pepper
• medium yellow onion

Directions:

Prep Vegetables: Halve tomatoes. Halve and peel onion and cut into ½-inch thick wedges. Cut kernels from corn and set aside. Finely chop cilantro stems and roughly chop leaves.

Broil Vegetables: Place tomatoes, onion, jalapeño, and unpeeled garlic cloves on a rimmed baking sheet, toss with 2 tablespoons oil, and season with salt and pepper. Broil, flipping halfway through, until vegetables are tender and lightly charred, 8-10 minutes. Let cool slightly. Remove skin from tomatoes, jalapeño, and garlic. Roughly chop jalapeño and set aside.

Toast Tortillas: Reduce oven to 400°F and wipe off baking sheet. Slice 2 tortillas into 1½-inch thick strips and place on the baking sheet. Bake until golden and toasted, 8-10 minutes.

Build Soup Base: Roughly chop remaining 2 tortillas. Heat 1 tablespoon oil in a medium pot over medium-high. Add chopped tortillas and cook, stirring, until beginning to toast, about 2 minutes. Add tomatoes, onions, garlic, broth, cilantro stems, and 2 cups water. Purée until smooth with an immersion blender (I chose to transfer to my Vitamix).

Simmer Soup: Return soup to a simmer. Rinse and drain beans and add to pot along with corn kernels. Season with ½ teaspoon salt and several grinds pepper and simmer, stirring occasionally, until flavors meld, about 10 minutes. Stir in half to all of the chopped jalapeño, depending on your heat preference.

Finish & Serve: Halve lime and squeeze half into pot. Cut remaining half into wedges. Serve soup topped with chopped cilantro and toasted tortilla strips. Squeeze limes over if desired. Enjoy!

Thank you to Martha & Marley Spoon for gifting me this recipe box.