Fire Roasted Tomato Tortilla Soup Recipe

Fire Roasted Tomato Tortilla Soup I didn’t intend to make tortilla soup — nor is this a traditional tortilla soup.

Last Sunday was incredibly cold and I was making a casual family dinner to bring to my parents’ house.  I set out to make a roasted tomato soup of sorts to warm us all up, and it tasted extremely reminiscent of my mom’s favorite tortilla soup at our local Mexican restaurant.  So, that’s what I’m calling it. 😉

The flavors are super warming, it’s wonderfully comforting, and it’s super delicious!  I love it with fresh avocado slices, and it would also be lovely with grated cheese and tortilla chips, of course.

This is an absolutely perfect soup for this cold weather.  I know it’s much, much colder in other parts of the country, but you don’t often see frost by the beach in LA.  I love it.

Frost in LA

Fire Roasted Tomato Tortilla Soup Recipe
 
Prep time
Total time
 
Serves: Serves about 6
Ingredients
  • 10 Roma tomatoes, washed, dried and stems removed
  • Olive oil for the pan
  • 1½ cups roughly chopped onion
  • 1 tablespoon minced garlic
  • 1 (approximately 12-ounce) Idaho Russet potato
  • 1 tablespoon, plus 1 teaspoon dried oregano
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 4 cups vegetable or chicken stock
  • Sea salt and freshly ground black pepper and sugar to taste (Here's How to Season to Taste.)
  • 1 thinly sliced, small avocado for garnish if desired
Instructions
  1. Place each tomato directly on top of a high flame and let it char for a few minutes.  Use metal kitchen tongs to turn the tomato as each side chars.  The skins should be mostly charred when you’re done.  This should take just a few minutes. Remove them with the tongs and place them on a plate. DO NOT remove the charred skins! Set aside.
  2. Coat the bottom of a large soup pot with olive oil and add the onion and garlic. Place the pot over medium-high heat and stirring frequently, sauté the onions until they are soft and turning golden, 10 to 15 minutes.
  3. Peel and roughly chop the potato. Then add it to the pot, along with the oregano, paprika and cumin, and stir to blend. Let this sauté until it's very aromatic, about 30 seconds.
  4. Add the charred tomatoes to the pot and mix them with the other ingredients. Use a wooden spatula to break the them into large chunks. Then add the broth and bring it to a boil.
  5. Cover the pot, turn the heat to low and simmer until the potatoes are quite tender, about 20 minutes.
  6. Pour the contents of the pot into a powerful blender -- likely in two batches -- and purée until it's as smooth as possible. Pour the soup back in the pot and season generously to taste with salt, pepper and sugar. (Here's How to Season to Taste.)
  7. Serve with diced avocado if desired.
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