Tortilla Soup
If there is a recipe that truly captures the scent and essence of Mexican cooking, this is it. There are so many reasons to love this soup. Besides being easy to make and healthful to eat, it offers deep, rich flavors brightened by fresh ingredients. This is a great soup to serve for company, because it is not only delicious, but the contrasting colors of the deep amber soup base and the bright green and white from the toppings make for a stunning presentation. It is also a conversation piece, because everyone can get involved in the assembly of their soup bowl.
Recipe information
Yield
serves 6
Ingredients
Soup Base
Soup Toppings
Preparation
Roast and Puree the Vegetables for the Soup Base
Step 1
Put the tomatoes, onion, and garlic in a dry cast-iron or nonstick skillet over medium-high heat. Allow the vegetables to roast and char on all sides by rotating them and turning them over with a pair of tongs every few minutes or so. This should take approximately 10 minutes. When all sides are charred, remove the vegetables from the heat and allow to cool slightly. Peel off the blistered skin of the garlic.
Step 2
Put the toasted vegetables in a blender and puree until smooth.
Fry the Vegetable Puree and Simmer the Soup
Step 3
Heat 2 tablespoons oil in a soup pot over medium-high heat. When the oil is hot, add the roasted vegetable puree. It should sizzle and splatter a bit. Cook the puree, stirring often, until the mixture reduces by half and darkens, 6 to 8 minutes.
Step 4
Season the reduced puree with 2 teaspoons salt and add the broth. Stir to combine well, bring to a boil, and then decrease the heat to a simmer. Continue simmering, uncovered, for 20 minutes. Taste for seasoning and adjust if needed.
Fry the Tortillas Strips
Step 5
Pour 1 inch of oil into a pan. Place the pan over high heat and wait for the oil to get hot (you can test it by dipping a tortilla strip in the oil—if it sizzles, it is ready). Add the tortilla strips to the hot oil and use a pair of tongs to distribute well. They will take about 5 minutes to become crispy and golden brown. During that time, move them around to make sure they are cooking evenly.
Step 6
When the tortilla strips become golden brown, remove them from the oil, drain on a paper towel, and sprinkle with salt. Set aside.
Assemble and Serve the Soup
Step 7
Put the avocado, crema, queso fresco, and cilantro in individual small bowls at the table. Serve the soup in bowls and squeeze a wedge of lime into each one. Allow your guests to garnish their soup bowls with the toppings of their choice. This method not only makes for a beautiful presentation, it also keeps the toppings fresh.
Cooking Notes
Step 8
INGREDIENTS
Step 9
Corn Tortillas for Frying
Step 10
You will get better results if you use dried-out tortillas. If you remember, leave your tortillas out and uncovered on the counter for a few hours.
Step 11
TECHNIQUES
Step 12
Frying Tortilla Strips
Step 13
Do not shy away from frying your own tortilla strips. While you can simply purchase commercial tostada shells and break them up, you will be sacrificing flavor, texture, and a beautiful presentation.
Step 14
I am not a big proponent of frying indoors, but this method is really just shallow-frying. And if you use olive oil, it will not cause you or your house to smell like the inside of a fryolator.
Step 15
Work in batches if your pan is not large enough to accommodate the tortilla strips in a single layer. After frying in 1-inch deep oil, make sure you drain the strips on a paper towel and sprinkle immediately with salt. This will guarantee that the salt adheres to the tortillas.
Cooking Notes
Step 16
TECHNIQUES
Step 17
Chopping an Avocado
Step 18
The easiest way to chop an avocado is in its skin. But first you have to slice it in half. Cut the avocado in half by slicing halfway into it with a large knife and once you hit the seed in the center, move your knife along its perimeter. Twist the avocado open by gently pulling on each half.
Step 19
Remove the seed by tapping the seed with the sharp edge of your knife, causing the knife to become wedged into the seed. Twist the knife a bit to dislodge the seed.
Step 20
Finally, chop the avocado by taking the tip of your knife and drawing a grid onto the avocado flesh. Keep in mind that the tighter the grid, the smaller the dice. Make sure the tip of the knife reaches the skin of the avocado. Use a spoon to scoop out the chopped avocado.
Step 21
ADVANCE PREPARATION
Step 22
Not only can everything for this recipe be prepared in advance, the flavor of the broth is actually better after sitting in the refrigerator for a day. The tortillas also can be fried a day or two in advance and kept in an airtight container, such as a sealable plastic bag.
Step 23
The avocado and cilantro can be prepared 30 minutes before serving.
