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  • Roasted Tomato Tortilla Soup

    1 vote
    Roasted Tomato Tortilla Soup
    Servings: 8
    by Deb Theisen
    48 recipes
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    Ingredients

    • 5 medium tomatoes cut in half (about 1 1/2 pounds)
    • 2 (6 inch) Anaheim chiles
    • 7 slices of onion (1/4 inch thick) (2 small)
    • cooking spray
    • 8 tortillas cut into 1/2 inch strips (can substitute tortilla chips)
    • 1 Tbl fresh cilantro
    • 2 tsp cumin
    • 1/2 tsp sugar
    • 1/2 tsp salt (I omit)
    • 1/4 tsp ground pepper
    • 3 (14 oz) cans chicken broth
    • 1/2 cup diced avocado
    • 1/2 cup shredded quesco fresco (I omit)
    • cilantro sprigs

    Directions

    1. Preheat broiler
    2. arrange tomatoes cut sides down on a foil lined baking sheet
    3. cut chilis in half lenghwise, discard seeds and membrances
    4. Place chiles skin sides up on baking sheet, flatten with hand
    5. Broil 15 minutes
    6. Peel tomatoes and chiles and place in bowl
    7. Place onion and garlic on baking sheet coated with cooking spray and broil 20 minutes or until browned turning after 10 minutes. Add onion and garlic to bowl
    8. Place tomatoes, garlic, tomatoes, and chilis in a food processor or blender until blended.
    9. Place tomato mixture into large pot and cook over medium heat 2 minutes stirring constantly
    10. Reduce heat to low and cook 6 minutes
    11. stir in cilantro, cumin, sugar, pepper, and broth
    12. bring to a boil
    13. cover, reduce heat and simmer 15 minutes
    14. Fry tortilla strips in pan
    15. Top soup with tortilla strips, avacado, and cilantro sprigs

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