Adapted from the Ultimate Low-Fat Mexican Cookbook
Scott follows the directions for this recipe to the letter. I don’t because it’s faster just to blend all the prepared and blackened ingredients together and not worry about skimming the foam off the top. Using this method, I have made many more pots of soup than Scott has over the past twenty years.
But apparently it’s worth it go slow. A few people (a.k.a Anna, Maddie and Katie) have given me this helpful feedback. I am inclined to agree with them–Scott’s is tastier than mine–but there are too many weeds in the garden for me to be skimming foam off soup. That, and I would probably only make this terrific soup once a year if I committed to that degree of culinary care.
Happily, you may choose either quantity or quality on any given day with this excellent recipe. Experiment at will. If you find a shortcut to the tastier version, please let me know and I will print it here.
Tortilla Soup Fantástica
2 white onions, quartered
5 tomatoes, unpeeled, cores intact
olive oil
4 cloves garlic, chopped
2 14.5 ounce cans veggie broth
3 cp water
1 ancho or pasilla chili pod, stemmed, seeded and toasted
1 T olive oil
1 t ground cumin
2 corn tortillas, cut in small pieces
½ t coarsely ground black pepper
1 t salt
1 pinch cayenne pepper
1 T fresh cilantro, minced
2 T fresh basil, minced
Garnishes:
1 ripe (firm) avocado, cut into cubes
4 oz cheddar or mozzarella cheese
4 corn tortillas, in strips, toasted
Preheat an indoor or outdoor grill to the highest setting (or use middle oven rack to broil).
Rub onions and tomatoes with oil and grill on all sides until browned or lightly blackened. Finish cooking in a 350F oven on a cookie sheet for about 15-20 minutes. Cut the tomatoes in quarters and transfer onions and tomatoes to a blender or food processor.
Put the blended tomatoes and onions in a large stockpot. Add garlic, veggie broth, and water and bring to a boil. Add chili pod. Skim the foam from the top. Reduce the heat to low and simmer uncovered for 5-10 minutes.
In a small skillet, heat the oil and add cumin and tortillas. Stir and cook 1-2 minutes. Add the cumin and tortillas to the stock. Season the soup with pepper, salt, cayenne pepper and fresh herbs.
Simmer the soup for 10-15 minutes. Cool slightly. Blend the soup in several batches in a blender or food processor.
When ready to serve, bring the soup to a boil. Adjust salt and pepper to taste. Garnish each bowl with 3 or 4 pieces of avocado, grated cheese, and toasted tortilla strips.