Tortilla Soup (vegetarian)

By AndreaO

Super yummy and easy to make. Even my non-vegetarian 12-year-old son, loves this recipe and requests it often. For me, the toppings (crispy tortilla strips and avocado) are essential.

Ingredients

• 1 T canola oil
• 2 onions, coarsely chopped
• 3 cloves garlic, finely chopped
• 1 jalapeño chile, finely chopped
• 2 T tamari (wheat free soy sauce)
• 2 t ground cumin
• 2 t dried oregano
• 1/2 t freshly ground black pepper
• 8 cups vegetable stock or water
• 1 lb tomatoes, coarsely chopped
• 1/2 cup tomato paste
• 8 corn tortillas, coarsely chopped
• 1/4 cup finely chopped fresh cilantro
• 1/2 cup Crispy Tortilla Strips (see additional recipe)
• 1 avocado, peeled, pitted, and cubed (optional)

Preparation

Step 1

Before you begin, please note that this recipe yields about 10 cups. This is more than a typical sauce pan can hold. Be sure you have a large enough pot, or cut the recipe in half.

Heat the oil in a large stock pot over medium heat. Add the onions and garlic, and sauté for 5 minutes, or until the onions are translucent. Add the jalapeño chile, tamari, cumin, salt, oregano, and pepper, and sauté 1 minute longer. Stir in the stock, tomatoes and tomato paste. Cover and bring to a simmer over high heat. Decrease the heat to medium-low and simmer, stirring occasionally, for 10 minutes, or until the tomatoes are tender. Add the tortillas and simmer 10 minutes longer, or until the tortillas are falling apart.

Using a handheld immersion blender, blend the soup in the pot until smooth. Alternatively, working in batches, puree in a regular blender. Stir in the cilantro.

Ladle the soup into bowls. Garnish with the tortilla strips and avocado. Serve.

The soup will keep for 2 days, covered and refrigerated. Or you can freeze in individual portions and reheat as needed.