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Amanda’s Amazing Tortilla Soup

June 20, 2009

6.20.tortillasoup.v2

I seem to have the good fortune of having friends who make great soup. This week’s bowl of comfort, courtesy of Amanda, completely lifted the cloud of rainy wretchedness that has settled over New York.

I had planned to host a party, but when dinnertime rolled around, I was wet, tired and uninspired. Undaunted, a cooking contingent appeared on my doorstep, bearing cava and perfectly ripe avocados.

There is nothing more cheering than having guacamole and good company materialize in your kitchen. Amanda poured out steaming bowls of spicy tomato, which exhaled hot breaths of garlic and cumin. We piled them high with avocado, cheese and cilantro, and topped them with mounds of crunchy, garlic-fried tortilla crisps. The soup, completely vegetarian and thickened with tortillas and onions, is hearty and supremely satisfying.

By the end of the evening, we felt so warm and carefree that we kicked off our shoes and danced in the rain. Amanda, thanks for a delicious meal and wonderful evening.

Amanda’s Amazing Tortilla Soup
1 large can (28 oz.) whole peeled tomatoes
3 tablespoons olive oil
6 cloves garlic, finely chopped
1 cup fresh onion, chopped
4 corn tortillas, coarsely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoons chili powder
2 whole bay leaves
2 quarts vegetable stock
Salt
Cayenne pepper

Garnish
2 cloves garlic, finely chopped
3 corn tortillas, cut in strips
1 avocado, peeled, seeded and cubed
1 cup pepper jack or cheddar cheese, shredded
Cayenne pepper

Quickly puree canned tomatoes in food processor.

Heat oil in a large saucepan over medium heat. Saute garlic, onion and tortillas for 5 minutes. Add tomato puree and all remaining ingredients and bring to a boil. Reduce heat to simmer, and cook (stirring frequently) for 30 minutes. Blend with a hand blender until smooth, and adjust salt and cayenne pepper to taste.

For the garnish, fry remaining tortilla strips with garlic and dust with cayenne pepper.

Ladle into soup bowls. Top with avocado, shredded cheese and crisp tortilla strips. Serve immediately.

8 Comments leave one →
  1. June 20, 2009 9:31 pm

    That picture is beautiful,. and the soup sounds really tasty. Great post!

  2. June 20, 2009 9:36 pm

    The recipe sounds delicious (exactly the type of thing we need over here with the cold winter we are having!!) and the colours in your photo are stunning. The whole thing just pops!

  3. June 20, 2009 9:57 pm

    This looks AMAZING! I definitely have to try it. I’ve only had tortilla soup that’s the type with chicken broth, and I’m not a huge fan of it…this version sounds so terrific…I definitely think I would like it better!

  4. taylor permalink
    June 20, 2009 10:13 pm

    soup was delicious
    whats with all this rain?

  5. Liz permalink
    June 21, 2009 1:19 pm

    chocolate shavings & feasting on art – Coming from you guys, with your beautiful blogs, that’s quite the compliment, thanks!

    Sara – I had only had the chicken version before too, but this one manages to be so hearty and flavorful without any meat.

    taylor – Glad you liked it! I can’t take a single more day of this rain… but it looks like we have 10 more ahead of us… sigh…

  6. Elena permalink
    November 8, 2010 10:47 pm

    This soup was absolutely delicious. I deboned a roasted chicken and added it at the end. My children, who are usually picky, loved it too!!! Thanks for the recipe. I love the way the soup is hearty and not too brothy.

  7. November 8, 2010 11:49 pm

    Nice – glad you enjoyed it Elena! Adding roasted chicken is a great idea.

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