Tortilla and Tomato Soup
(from culinarysarah’s recipe box)
Corn tortillas work magic here: As they break down while cooking, they thicken the soup.
Source: February 2007 Vegetarian Times
Serves 6 peopleCategories: soups
Ingredients
- 1 tablespoon olive oil
- 1 large onion, peeled and finely chopped (about 1 1/2 cups)
- 2 cloves garlic, minced (about 2 teaspoons)
- 32 ounce can chopped fire-roasted tomatoes
- 3 6-inch corn tortillas, cut into quarters
- 3 tablespoons cilantro, chopped
- 1 teaspoon hot sauce, optional
- 3 tablespoons goat cheese
Directions
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Heat oil in large pot over medium heat. Add onion, and saute 7 minutes, or until soft, stirring occasionally. Add garlic, and saute 1 minute more.
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Add tomatoes, 2 cups water, and tortillas. Bring to a boil, then reduce heat to medium low. Cover, and simmer 15 minutes, or until tortillas have broken down into tiny pieces. Stir in cilantro and hot sauce, and season with salt and pepper.
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Ladle soup into bowls, then swirl goat cheese into each serving.