Today I came across a great recipe from 101cookbooks for a vegetarian tortilla soup. I was really excited to try this recipe – especially since it had so many creative toppings / add-ins for the soup! I modified the original recipe slightly to make it a bit healthier so my modified version (and toppings I used) are below. Hope you enjoy it!
- 6 corn tortillas (I cut 3 into matchstick thin strips, and 3 into quarters – to make real tortilla chips)
- Olive oil spray
- Salt (to taste)
- 1/2 Tbsp extra virgin olive oil
- 3 cloves garlic, chopped
- 1 large red onion, chopped
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 14-ounce can crushed or diced tomatoes
- 3 cups vegetable broth
- 1/4 cup of goat cheese, crumbled
- 20 small yellow or red cherry tomatoes (I ended up using grape tomatoes and there were probably about 30 of them)
- Mexican shredded cheese blend
- 1 avocado, diced
- Diced red onion
- Diced red pepper
- Cilantro (chopped)
- Lime juice
- Spray the tortilla strips/quarters with olive oil spray and salt. Turn them out onto a baking sheet, arrange them across the pan and bake in a 350F degree oven for 10 minutes or until golden and crispy. Set aside. Note – I took this a step further, and for the tortilla quarters, I topped them with shredded Mexican cheese blend and put them under the broiler for 1-2 min until the cheese was melted – tasted great dipping in the soup!
- Halve the tomatoes lengthwise and put them in a small roasting pan, oven proof dish, or rimmed baking sheet. Spray lightly with olive oil and season with salt. Bake in a 350F degree oven for 40-45 minutes (less time if you use smaller tomatoes), or until the tomatoes are shrunken and golden around the edges. The tomatoes keep nicely in a jar for days (refrigerated), so you can do this part in advance if you like. Set aside.
- Now for the soup itself – in a big pot over medium-high heat cook the garlic and onions using 1/2 Tbsp olive oil along with a couple pinches of salt for just a minute or so. Stir in the spices and then the tomatoes. Cook down for about five minutes or so, it should thicken a bit.
- Remove from heat, add two cups of the broth and puree with a hand blender (or puree in a traditional blender). Add the remaining 1-2 cups of broth and puree until smooth. Bring the soup back up to a simmer and cook for another 10 minutes. Season with salt to taste.
- Create the “avocado salsa” by mixing the avocado, red onion, red pepper, cilantro and lime juice in a bowl
- Serve the individual soup bowls topped with plenty of tortilla strips, the roasted tomatoes, and some crumbled goat cheese (1 oz max)
- Alternately, you can finish your second helping with the avocado salsa and the tortilla quarters/chips with the cheese melted on them