TOMATO-TORTILLA SOUP
Provided by Ellie Krieger
Categories main-dish
Time 53m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
- Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
- Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.
ELLIE KRIEGER'S CREAMY TOMATO SOUP
Make and share this Ellie Krieger's Creamy Tomato Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large soup pot over medium heat.
- Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the tomatoes, tomato paste, and chicken broth; bring to a boil.
- Decrease heat to med-low and simmer, stirring occasionally, about 15 minutes.
- Remove from the heat and allow to cool slightly, about 15 minutes.
- Working with about 1 cup at a time, puree the soup in a blender until smooth, then transfer the puree to another pot (alternatively, you can use an immersion blender).
- Stir in the cream, sugar, salt, and white pepper; taste and adjust seasonings.
- Serve garnished with the chives.
- 160 calories per 1 1/2 cup serving.
Nutrition Facts : Calories 137, Fat 7.4, SaturatedFat 2.5, Cholesterol 10.3, Sodium 404.4, Carbohydrate 15.6, Fiber 3.2, Sugar 9.5, Protein 5.1
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