Roasted Tomato Tortilla Soup

Roasted Tomato Tortilla Soup Recipe
Photo: Becky Luigart-Stayner; Styling: Sabrina Bone

Recipe from

Cooking Light

Nutritional Information

Calories 149
Fat 6.8 g
Satfat 2.1 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 5.8 g
Carbohydrate 17.5 g
Fiber 4.6 g
Cholesterol 9 mg
Iron 0.9 mg
Sodium 490 mg
Calcium 96 mg

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

Preparation

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.

Eleanor Childers, Escondido, California,

Cooking Light

November 2009
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