You can find the recipe for this tasty soup in Vegetarian Soups for All Seasons (updated edition – 2006) by Nava Atlas. This is the first time I’ve ever made a soup using vegan cheeze. The recipe recommends Vegan Gourmet Nacho Cheeze, which is what I used. The cookbook calls this soup “A contemporary classic from the American Southwest” and that is truly the best description of it.
The soup is loaded with onions, green pepper, potatoes, fresh tomatoes, fresh corn, and poblano peppers. To save time and to remove the tomato skins, I blanched the tomatoes in the corn water after I took out the ears of corn. The water was already hot and it’s all going into the same soup, so why not?
The recipe says if time allows to let it sit for an hour or so and then reheat it. It will make the soup nice and thick. We were hungry so we didn’t let it sit. It was good that way but next time, I’ll let it sit. I took a picture of the soup this morning in Rob’s Tupperware lunch bowl. This pic was taken after I gave the soup a quick stir: