Meal Kit

Roasted Red Pepper, Tomato, and Cauliflower Soup

with homemade tortilla strips

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Cauliflower Florets
  • 1 Red Bell Pepper
  • 4 tsp. Mirepoix Broth Concentrate
  • 8 fl. oz. Tomato Sauce
  • 1 Roma Tomato
  • Info
    4 Small Flour Tortillas
  • 1 tsp. Chimichurri Seasoning
  • 2 Garlic Clove
  • 5 oz. Black Beans

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    482
  • Carbohydrates
    61g
  • Fat
    23g
  • Protein
    13g
  • Sodium
    1605mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare The Ingredients

    Coarsely chop cauliflower florets. Peel and halve shallot. Slice thinly. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Mince garlic Cut tortillas in half and then into ¼" strips. Core tomato and cut into ½" dice

  2. 2

    Cook The Cauliflower

    Place a medium pot over medium heat and add 2 tsp. olive oil. Add cauliflower, red pepper, ¼ tsp. salt and a pinch of pepper to hot pan. Stir occasionally until browned, 3-5 minutes. Add 2 Tbsp. water. Cover, and cook until tender, 6-8 minutes. While cauliflower cooks, prepare the tortillas.

  3. 3

    Fry The Tortillas

    In a medium nonstick pan over medium high heat, add 2 Tbsp. olive oil. Test oil temperature by adding a tortilla strip to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches, carefully add tortilla strips to hot oil and cook until browned and crispy, 1-2 minutes. Transfer to a towel lined plate.

  4. 4

    Finish The Soup

    Add black beans, seasoning blend, garlic, and roma tomatoes to pot and cook, stirring occasionally, until tomatoes are softened, 3-4 minutes. Add tomato sauce, mirepoix packets, and ½ cup water and bring to a simmer.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping with tortilla strips. Bon appétit!

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