 |
Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
I adapted a few recipes I've read to make a vegetarian version of this soup Ingredients:
2 tablespoons corn oil |
3 corn tortillas, cut into thin strips |
2 garlic cloves |
1 medium onion, chopped |
1 jalapeno pepper, minced |
2 (15 ounce) cans plum tomatoes |
7 cups vegetable broth |
3 teaspoons ground cumin |
salt |
pepper |
Directions:
1. In a soup pot, heat oil and add tortilla strips. Cook until slightly crisp, remove from oil, and set aside.
2. In blender, place garlic, onion, and jalapeno. Chop. Put chopped garlic mixture in soup pot, add in slightly crisp tortillas, and simmer for 5 minutes. Add canned tomatoes and simmer for 15 minutes. Stir in cumin. Slowly pour in broth and simmer until reduced 1/3.
3. Puree the soup extremely well until very smooth. Season to taste with salt and pepper. Serve with additional tortilla crisps, avocado, cheese, cilantro, and onion.
|
|