FoodReference.com  (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsVegetable Soups: Red to YelTOMATO SOUPS >>>> >  Vegan Tomato Tortilla Soup

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

TOMATO TORTILLA SOUP

Quick Fix Vegan
by Robin Robertson
Crunchy tortilla strips feature prominently in this spicy soup, while avocado provides a cool and creamy contrast. Recipe testers loved this soup: "Nice and spicy. A real winner. Delicious!" Talk about rave reviews! Variation: For a heartier, more stewlike dish, and to cut the heat, stir in 1 to 2 cups of cooked rice near the end of the cooking time. To cut the heat further, serve vegan sour cream on the side.
Serves 4

INGREDIENTS

    • 2 (7-inch) corn or flour tortillas, cut into 1/4-inch strips
    • 1½ tablespoons olive oil
    • 1 ripe avocado
    • 1 yellow onion, finely chopped
    • 2 cloves garlic, minced
    • 2 (14.5-ounce) cans diced tomatoes with green chiles, including juice
    • 1 cup tomato salsa, hot or mild
    • 1½ cups home-cooked dark red kidney beans, or 1 (15-ounce) can, drained and rinsed
    • 1 cup fresh or frozen corn kernels
    • 1½ teaspoons chili powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon smoked paprika
    • 3 cups vegetable broth
    • Salt and freshly ground black pepper
    • 3 tablespoons chopped fresh cilantro
     

DIRECTIONS

Preheat the oven to 400°F.  Oil a baking sheet.

Toss the tortilla strips and 1 tablespoon of the oil in a bowl to coat the tortillas. Spread the tortilla strips on the prepared baking sheet and bake until crisp, turning once, about 4 minutes per side. Remove from the oven and set aside. Halve and pit the avocado, spoon out the flesh, and dice. Set aside.

Heat the remaining 1/2 tablespoon oil in a large pot. Add the onion and garlic, cover, and cook until softened, 5 minutes. Add the tomatoes, salsa, kidney beans, corn, chili powder, cumin, and paprika. Stir in the vegetable broth and season to taste with salt and pepper. Bring to a boil, then reduce the heat to medium and simmer to blend the flavors, 10 to 15 minutes. Stir in the cilantro.

Ladle the soup into bowls and serve hot topped with the reserved tortilla strips and avocado.
 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages