Tortilla Soup

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* Exported from MasterCook *

 

Tortilla Soup

 

Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 100

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 cups cubed tomatoes -- (1 1/2-inch pieces)

1 cup cubed onions -- (1 1/2-inch pieces)

2 tablespoons vegetable oil

1 cup coarsely chopped corn tortillas

4 cloves garlic -- minced

1 tablespoon chili powder

3/4 teaspoon ground cumin

3 cups vegetable broth

(see separate recipes)

1 cup water

2 tablespoons tomato paste

1 bay leaf

2 corn tortillas

cut into 8 wedges

1 tablespoon chopped fresh cilantro

1 tablespoon fresh lime juice

1/2 teaspoon sail -- or to taste

Shredded Cheddar -- (optional)

 

Makes: 4 1/2 cups; Serves: 4 to 6

 

The Rudolph-Wissman-Minskv-Getzoff family gave this soup a four-star

rating. You don't have to cut the onions and tomatoes into smaller pieces

because they're going to be puréed in the food processor.

 

1. Place the tomato chunks and onion chunks in a blender or food processor

container fitted with a steel blade. Cover and process until puréed; set

aside.

 

2. In a 3-quart saucepan, heat the oil over medium-high heat. Add the

chopped tortillas and garlic; cook, stirring, until tortillas are softened,

about 3 minutes. Stir in the chili powder and cumin until absorbed.

 

3. Add the broth, water, tomato paste, and bay leaf; bring to a

boil. Reduce heat and simmer, 30 minutes. Strain through sieve, pressing

the liquid from the chopped tortillas. Discard the bay leaf and chopped

tortillas. Return soup to pot. Stir in the tortilla wedges, cilantro,

lime juice, and salt. Return to a boil, simmer 3 minutes longer.

 

4. Serve with Cheddar cheese, if desired.

 

Variation: Add 1/4 teaspoon ground red pepper when you stir in the cumin.

 

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