Tortilla Tomato Soup
What you need:
- 1 tbs olive oil
- 1 medium size yellow onion
- 1 celery rib (minced)
- 1 28 ounce can crushed tomatoes
- 1/4 can tomato paste
- 3 cups vegetable stock
- Salt and ground black pepper
- 2 soft corn tortillas
- 1 tbs lime juice (we didn't have this and it still turned out great)
- 1 tbs chopped fresh parsley leaves (again, didn't have and it was still good)
- 1 tsp chopped fresh cilantro leaves
- 1 tsp ground cumin
- 1/4 cup tequila (optional)
- Diced avocado for garnish (optional, we didn't have but I can see how it would enhance the soup. We'll be using it next time)
- Sliced black olives (optional, I don't like black olives so I didn't use them)
- Heat the oil in a large saucepan over medium heat. Add the onion and celery, cover, and cook until softened, about 5 minutes.
- Transfer the cooked vegetables to a 4 quart slow cooker, add the tomatoes, tomato paste, and stock, and season with salt and pepper. Cover and cook on low for 6-8 hours.
- While the soup is cooking, prepare the tortillas: Place the tortillas in a lightly oiled skillet and cook until crisp on both sides. Cut into strips and set aside.
- Shortly before serving time, stir in the lime juice, parsley, cilantro, cumin, and tequila if using. Working in batches if necessary, purée the soup in a blender or food processor. Taste to adjust seasonings. Ladle into bowls and top with the tortilla strips and avocado and olives, if using. Serve hot.