Thickening a tortilla soup question
This past weekend, I ate at a California Pizza Kitchen. I ordered the tortilla soup, which was delicious. Of course I was trying to pick it apart so I can do my very best to duplicate it when I got home. In the past , Ive had tortilla soups that were more of a tomato-broth, almost like a watered down salsa, but this was much different. This was thick, almost like a chowder. the basic ingredients were obvious ( roasted peppers, corn, garlic, tomatoes .....) but what is getting me is how they thickened it. Im pretty sure they pureed it. But the soup also had that ' corn-like ' flavor to it. Im not sure if it was from the fried tortillas that were garnished on top, or if maybe they used some corn meal to thicken it up. So now with all my thinking out loud complete, Ill get to my question.
Can a soup be thickened with corn meal? or would the corn meal remain gritty and unabsorbed ?
Its possible it may have been thickened with a roux, so my next question is, can a roux be made with corn meal ( or at least some corn meal and flour) ?
The soup definitely had that corn/ tortilla flavor to it, im just not %100 sure what they did to achieve this, so any suggestions would be appreciated.
If this is any help, they said it was a vegetarian soup, and also, it tasted like there was a hint of cheddar cheese incorporated into the broth as well.
Thanks in advance,