Let's go! Make this soup before it's too hot and sticky outside to want to eat something warm, soothing, and spicy! (Will it ever be too warm for that? Probably Aug. in NYC...)
It's Saturday and so sunny I feel like a caged animal indoors, so I'm going to keep this short. You don't need me to go on and on about how good, simple, satisfying, and cheap this meal is. Just whip it up and you'll see for yourself!
Posting today specially for my girl Rors -- who, btw, is in this awesome new Sprint commercial, have you seen it?? Check her at :42.
Vegetarian Tortilla Soup, makes 4-6 servings
adapted from 101 Cookbooks
Heidi of 101 Cookbooks recommends roasting some tomaotes to plop into this soup along with the other acoutrements. I heartily agree, but I made these Pomodori al Forno instead -- this slow-roasted tomato recipe is one of my top 5 recipes of all time. You will not believe how unbelievable these tomatoes get...like tomato candy, but better than the best candy you've ever had...when I make these as an appetizer (served wth baguette and boucheron--aged goat cheese, heaven!), I follow the recipe exactly and roast them super slowly. For this, I cranked up the heat to 350F and roasted for an hour on one side, then flipped and 30 minutes or so on the other. Oh, and I used a bunch less oil and quit right after the roasting, no layering with the garlic and parsley. I know it seems like a long extra step, but it's so worth it.
6 corn tortillas, cut in half and then into matchstick-thin strips
extra virgin olive oil
4 cloves garlic, chopped
1 large yellow onion, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chipotle chile powder
3/4 teaspoon chili powder
1/2 teaspoon cayenne
1 14-ounce can crushed tomatoes (I had a 28-oz. can and used about 2/3 of the can)
5-6 cups vegetable broth
a few slow-roasted or sun-dried tomatoes (or both), chopped
Gently toss the tortilla strips with a glug of olive oil and salt on a baking sheet, arrange them in one layer, and bake in a 350F oven for 10 minutes or until golden and crispy. Set aside.
In a big pot over medium-high heat, cook the garlic and onions in a splash of olive oil along with a couple pinches of salt for about 3-4 minutes. Stir in the spices and cook for another 2-3 minutes. Add the canned tomatoes. Cook down for about 8 minutes or so, it should be pretty thick. Remove from heat, add 2 cups of the broth and puree with a hand blender (or puree in a traditional blender, just be careful -- don't fill the blender more than 2/3 full!). Add the remaining 3-4 cups of broth (taste along the way) and puree until smooth. Bring the soup back up to a simmer and cook for another 10 minutes.
Serve with plenty of tortilla strips, the roasted and/or sun-dried tomatoes, avocado with a squirt of lime, cilantro, sprigs, and cotija cheese. You will love this.
Here you can see more of the tortilla strips in the soup...
I served the soup with easy and delicious stovetop quesadillas -- filled 'em with sauteed mushrooms and poblano peppers.