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1
Heat olive oil in a soup pot over medium heat. Add the leek and onion, garlic, peppers, carrots, celery, cilantro and spices. Cook gently until softened and beginning to color, stirring occasionally, about 10 minutes.
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2
Add the tomato paste and stir to coat all the vegetables. Add the tomatoes, tortillas, and broth. Increase the heat to high and bring to a boil.
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3
Reduce the heat and simmer uncovered for about 45 minutes, or until the soup has thickened, seasoning with salt and pepper at the beginning and end of the cooking process. Allow the soup to cool off heat for about 10 minutes.
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4
In a blender, puree the soup in batches to a smooth consistency (or leave chunky if preferred). Transfer to a pot to re-warm on the stove or to serving bowls, topping with the garnishes. The soup can be stored in an airtight container for up to 1 week.
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5
* To roast peppers, place them over a flame on the stove or under a broiler, turning frequently, until the skins are completely charred to black. Cool in a small bowl, covered with plastic wrap to help steam off the skins. Once cool enough to handle, peel off the skin with your fingers, rinsing under a little water if necessary. Remove the stem, pith, and seeds. To avoid irritation, do not touch your eyes while handling hot peppers.
