Vegetarian Tortilla Soup
- 6-8 corn tortillas, cut in half and then into matchstick-thin strips
- a big splash of extra virgin olive oil
- fine grain sea salt
- 20 small yellow or red cherry tomatoes
- another splash of extra virgin olive oil
- 3 cloves garlic, chopped
- 1 large white onion, chopped
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon cayenne or other spicy red chili powder
- 1 14-ounce can crushed tomatoes
- 6 cups vegetable broth (or water)
- a few sun-dried tomatoes, chopped
- 1/4 cup of goat cheese, crumbled
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cherry tomatoes, small yellow or red (20)
- Coriander, ground (2 teaspoons)
- Cumin, ground (1 teaspoon)
- Garlic (3 cloves)
- Tomatoes (1 14-ounce can)
- Tomatoes, sun-dried (3)
- White onion, large (1)
- Canned Goods
Vegetable broth (6 cups)
- Cooking & Baking
- Cayenne or other spicy red chili powder (1 teaspoon)
- Olive oil, extra virgin (2 big splash)
- Sea salt, fine grain (1)
- Bread & Baked Goods
- Corn tortillas (6)
- Dairy
- Goat cheese (1/4 cup)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published June 19, 2008 (4 years ago).
23 people saved this recipe.
