A Healthy, Make-Ahead Tortilla Soup Recipe

cookingontheweekends
  • soup-red-orange-bowl-tomatoes-blended-tortillas-avocado-Mexican

    We’re deep in soup season, and I’m loving it. I’ve been making soups left and right, and this tortilla soup is my current favorite. It’s rich, creamy, and packed with healthy ingredients and bold flavors. It’s so delicious, and it’s one meal my entire family loves. Some of us add avocado, some add chips, and, of course, I add both. Enjoy!

    A Healthy Make-Ahead Tortilla Soup Recipe

    Another soup staple to add to your winter cooking repertoire.

    By
    Published:
    Prep Time:
    Servings: 4 to 6

    Ingredients:

    • vine-ripened tomatoes, washed and dried: 2½ pounds
    • olive oil: to coat baking sheet and pot
    • onion, peeled and roughly chopped: 1 cup
    • Russet potato, peeled and chopped into small chunks: 1¼ cup
    • dried oregano: 2½ teaspoons
    • dried, ground cumin: 2½ teaspoons
    • chicken stock: 4 cups
    • avocado, peeled and diced: about ½ cup
    • tortilla chips, broken into small pieces: about 1 cup
    • sea salt and finely ground black pepper: for seasoning

    Directions:

    red-tomatoes-vines-ripe-green-stems-cutting-board

    Step 1: Preheat the oven to 500 degrees F, adjust a rack to the top third, and coat the bottom of a baking sheet with olive oil. Set aside.

    Step 2: Remove the stems and core the tomatoes. Then cut them in half lengthwise and place them round side up on the oiled baking sheet.  

    red-halved-tomatoes-stems-removed-baking-sheet-olive-oil
    Step 3: Drizzle a bit more olive oil over the tomatoes and then sprinkle with salt and pepper. 

    Step 4: Place them in the preheated 500 degree F oven and roast until the skins are charred and beginning to crack, about 20 minutes. (If they don't char during the roasting time, place them under a broiler briefly [maybe 30 seconds], just to char the skins.) Set aside.

    red-roasted-tomatoes-charred-baking-sheet
    Step 5: Coat the bottom of a large soup pot with olive oil and add the onions and garlic. Place the pot over medium heat and sauté until the onions are soft, about 5 minutes. 

    Step 6: Add in the potatoes, oregano, and cumin. Cook just until it's very aromatic, about 30 seconds.

    Step 7: Add the roasted tomatoes and stock. Bring to a boil and then reduce the heat to low, cover, and simmer until the potatoes are tender, about 25 minutes.

    Step 8: Pour the contents of the pot into a powerful blender.

    soup-blender-red-tomatoes-onions-potatoes-oregano-cumin
    Step 9: Purée until it's as smooth as possible. Pour the soup back in the pot and generously season to taste with salt and pepper. (Here's how to season to taste.)

    Step 10: Serve with the avocado and chips on the side, or you can add them directly to each bowl.

    *You can make this soup up to three days ahead of time. Keep refrigerated in a tightly sealed container until you're ready to serve, and then bring it to a boil and simmer for just a few minutes to heat it thoroughly.

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