Roasted Tomato Tortilla Soup Recipe

Name: Roasted Tomato Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium tomatoes, cut in half (about 1 1/2 pounds); 2 (6-inch) Anaheim chiles; 7 (1/4-inch-thick) slices onion; 2 large garlic cloves, halved; Cooking spray; 8 (6-inch) white corn tortillas, cut into 1/2-inch strips; 1 tablespoon chopped fresh cilantro; 2 teaspoons ground cumin; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 3 (14-ounce) cans fat-free, less-sodium chicken broth; 1/2 cup diced ripe avocado; 1/2 cup (2 ounces) shredded queso fresco; 8 cilantro sprigs

Servings: persons

5 medium tomatoes, cut in half (about 1 1/2 pounds)
2 (6-inch) Anaheim chiles
7 (1/4-inch-thick) slices onion
2 large garlic cloves, halved
Cooking spray
8 (6-inch) white corn tortillas, cut into 1/2-inch strips
1 tablespoon chopped fresh cilantro
2 teaspoons ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 (14-ounce) cans fat-free, less-sodium chicken broth
1/2 cup diced ripe avocado
1/2 cup (2 ounces) shredded queso fresco
8 cilantro sprigs

1
Preheat broiler.
2
Arrange tomatoes, cut sides down, on a foil-lined baking sheet. Cut chiles in half lengthwise; discard seeds and membranes. Place chiles, skin sides up, on baking sheet; flatten with hand. Broil 15 minutes or until blackened. Remove from oven; let stand 15 minutes. Peel tomatoes and chiles; place in a small bowl. Place onion and garlic on baking sheet; lightly coat with cooking spray. Broil 20 minutes or until browned, turning after 10 minutes. Add onion and garlic to tomatoes in bowl. Discard foil.
3
Arrange tortilla strips in a single layer on a baking sheet; coat with cooking spray. Broil 9 minutes or until lightly browned, stirring occasionally.
4
Place tomatoes, chiles, onion, and garlic in a food processor. Process 1 minute or until blended. Spoon tomato mixture into a large saucepan; cook over medium heat 2 minutes, stirring constantly. Reduce heat to low; cook 6 minutes, stirring occasionally. Stir in cilantro and the next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Ladle 1 cup soup into each of 8 bowls; top each serving with about 6 tortilla strips, 1 tablespoon avocado, 1 tablespoon queso fresco, and 1 cilantro sprig.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 medium tomatoes, cut in half (about 1 1/2 pounds), 2 (6-inch) Anaheim chiles, 7 (1/4-inch-thick) slices onion, 2 large garlic cloves, halved, and more.

Yes, Roasted Tomato Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Tomato Tortilla Soup

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