Sorry for the worst picture ever taken – my camera was dying and I was only able to snap one picture. Crappy photo aside, this soup turned out amazing. I vegan-ized my recipe for tortilla soup, which is a recreation of this ridiculously amazing tortilla soup I had in Hawaii this past spring. The key is blending the tortillas into the soup base – seriously the best tortilla soup I’ve ever had. Spicy and comforting – almost made those single-digit nights last week tolerable. Almost.
1 28-ounce can crushed tomatoes
1 onion
3-4 cloves of garlic
7 corn tortillas, toasted under the broiler and torn into pieces
1 tablespoon each paprika and chili powder
1 teaspoon each cumin and coriander
Cayenne to taste
Chipotle pepper spice to taste
Salt and pepper
1 box of veggie stock
Cook the onions and garlic in a few teaspoons of olive oil, until golden. Add spices and cook for a few minutes longer. Stir in broth, tomatoes and tortilla pieces, bring to a boil and let simmer for a few minutes. Blend with a stick blender or in a regular blender in small batches (seriously, small batches, or you’ll have a hot soup explosion and will spend the next 5 minutes cursing and nursing your burnt hands). Simmer as long as you want, add additional salt if you think it needs it.
I garnished it with avocado, salsa and tofutti sour cream, but you can top it with anything you want – leftover shredded chicken, cheese, tortilla chips or whatever else sounds good to you.
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