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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 4 |
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Definitely not tomato soup out of a can. Ingredients:
1 tablespoon olive oil |
1 medium yellow onion, chopped |
1 celery rib, minced |
1 (28 ounce) can crushed tomatoes |
1/4 cup tomato paste |
3 cups vegetable stock |
salt |
fresh ground black pepper |
2 soft corn tortillas |
1 tablespoon fresh lime juice |
1 tablespoon chopped fresh parsley |
1 teaspoon chopped fresh cilantro |
1 teaspoon ground cumin |
1/4 cup tequila |
diced avocado |
sliced black olives |
Directions:
1. Heat the oil in a saucepan over medium heat; add in the onion and celery; cover and cook about 5 minutes until softened.
2. Transfer the vegetables to a 4-quart slow cooker; add in the tomatoes, tomato paste, and stock; season to taste with salt and pepper.
3. Cover and cook on LOW for 6-8 hours.
4. While the soup is cooking, prepare the tortillas; place the tortillas in a lightly oiled skillet; cook until crisp on both sides; cut into strips and set aside.
5. Shortly before time to serve, stir in lime juice, parsley, cilantro, cumin, and tequila.
6. Working in batches, puree the soup in a blender or food processor, or puree directly in the slow cooker using an immersion blender.
7. Taste to adjust the seasonings.
8. Ladle into bowls and top with the tortilla strips and avocado and olives; serve hot.
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