Spicy Tomato Soup with Cheddar Tortilla Strips
Adapted from this great soup cookbook: A Good Day for Soup by Jeannette Ferrary and Louise Fiszer. San Francisco: Chronicle, 1996.
Spicy Tomato Soup
• 2 T. butter
• 1/4 c. chopped shallots
• 2 cloves garlic
• 2 jalapeño peppers, seeded and chopped
• 1 t. ground coriander
• 1/4 c. chopped fresh cilantro leaves
• 1/2 tsp. dried oregano
• 3 lbs. tomatoes, seeded and chopped
• 1 T. tomato paste
• 1 T. honey
• 4 c. water stock
• 2 cubes of Knorr vegetarian bullion
• Salt and freshly ground black pepper to taste
• 4 large flour tortillas
• 1 c. grated cheddar cheese
• Fresh squeezed lime juice
• hot sauce (our favorite is Melinda's Habanero Hot Sauce)
To make Tomato Soup:
1. Sautee shallots, garlic, and peppers in oil over low heat until translucent.
2. Stir in remaining ingredients except stock and simmer for 10 minutes.
3. Add vegetable stock and increase heat to medium. Bring to a boil. Then simmer for about 20 minutes.
4. Puree the soup with an immersion blender then strain through a colander.
To make the tortilla strips:
1. Preheat the oven to 400 degrees.
2. Cut the tortillas into 3/4 inch strips with a pair of scissors. Lay them on a baking sheet and top with shredded cheddar cheese.
3. Bake until the cheese is melted. Allow to cool.
1. Place a few of the tortilla strips in the bottom of a bowl. Ladle the soup over the strips. Top with a squirt of lime juice.