TORTILLA TOMATO SOUP
This smooth soup is big on flavor! Low fat, low carbs, but you would never know it! Can substitute vegetable stock to make it vegetarian.
Provided by Vicki in CT
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute tomatoes, onion, tortillas, jalapenos, cilantro in olive oil in heavy pot. Cook until tortillas and tomatoes are soft.
- Add chicken stock and seasonings. Bring to boil and reduce heat and simmer for 20 minutes.
- Pureee soup in small batches using either a blender or imulsion type tool in the pan. Strain.
- Pour back in pan and reheat.
- Serve with crispy tortilla strips, sliced avacado, grated cheese.
Nutrition Facts : Calories 180.3, Fat 8, SaturatedFat 1.5, Cholesterol 7.2, Sodium 355.3, Carbohydrate 19.8, Fiber 2.2, Sugar 6.6, Protein 7.8
TOMATO-TORTILLA SOUP
Provided by Ellie Krieger
Categories main-dish
Time 53m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
- Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
- Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.
TOMATO AND TORTILLA CHIP SOUP
Steps:
- Heat oil in heavy large pot over medium high heat. Add onions and celery; saute until onions are tender and golden, about 15 minutes. Add garlic and jalapenos and saute 2 minutes. Add cumin and saute 1 minute. Add 6 cups chicken stock, tomato sauce and 1 cup cilantro; simmer 20 minutes. Stir in chips; simmer until chips are very soft, about 10 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return to pot. Bring to simmer. Add more broth to thin soup if desired. Season with salt and pepper. Sprinkle with 1/2 cup cilantro; serve with lime.
TOMATO TORTELLINI SOUP
No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! -Sandra Fick, Lincoln, Nebraska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
Nutrition Facts : Calories 245 calories, Fat 11g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 756mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 2g fiber), Protein 10g protein.
CREAMY TOMATO TORTILLA SOUP
This recipe is from "Eating Well" magazine, February/March 2006. This is an excellent variation to regular tomato soup. Delicious!
Provided by SouthernBell2627
Categories Vegetable
Time 10m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Place beans and tomatoes in a blender and puree until creamy.
- Pour into a medium saucepan, add sea salt and milk.
- Increase heat to medium, stirring frequently and bring to an almost boil.
- Reduce the flame to low and simmer 5 minutes.
- Ladle into serving bowls and garnish each bowl with parsley or cilantro, and tortilla chips or strips.
Nutrition Facts : Calories 160, Fat 1.6, SaturatedFat 0.6, Cholesterol 3.4, Sodium 1222.4, Carbohydrate 29.4, Fiber 9, Sugar 0.3, Protein 9
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TOMATO TORTILLA SOUP – A QUICK AND EASY RECIPE
From gritsandpinecones.com
5/5 (3)Total Time 30 minsCategory Dinner, Lunch, SoupCalories 84 per serving
- To get started, heat 1 Tbsp of olive oil in a large heavy skillet over medium heat. Add the onion and cook, stirring frequently for about 5 minutes, or until it's soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook about 1 minute more.
- Add the chicken stock (you can substitute vegetable stock) and tomatoes and bring to a boil. Reduce the heat to low and simmer for about 10 minutes to allow the flavors to develop.
- While your soup simmers preheat your oven to 375 degrees. Brush each side of the tortillas lightly with the remaining olive oil. Cut the tortilla into thin strips about 1/4 inches wide. Arrange the strips on a baking sheet lined with foil, sprinkle lightly with Kosher salt and bake until crisp and golden which should take about 12 minutes. Remove from the oven to cool.
- When you are ready to serve the soup, remove the pan from the heat and stir in the lime juice. Taste and add a small amount of salt if needed. Use an immersion blender to partially puree the soup leaving some chunky tomato pieces.
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