This was the first time making homemade tomato soup and it turned out wonderful!
- 4 (6-inch) corn tortillas
- 1 tablespoon plus 1 teaspoon canola oil
- 1/4 teaspoon salt
- 3 cloves garlic, minced
- 1 small jalapeno pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 4 cups low-sodium chicken broth
- 2 (14.5-ounce) cans no salt added diced tomatoes with juice
- 1/4 cup fresh lime juice
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro leaves
- 2 to 3 oz Gorgonzola cheese
- If you like spice, add some hot sauce or some other spicy seasoning to taste!!
Now, preheat the oven to 375 degrees F.
- Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes.
- Heat a tablespoon of oil in a large heavy skillet over medium heat.
- Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more, stirring frequently. Add the broth and tomatoes, bring to a boil, then reduce the heat to low, stir in the lime juice and simmer for about 45 - 60 minutes.
- Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds.
- I added the gorgonzola cheese after I pureed the soup, but next time I think I may puree it with the rest of the ingredients - it may give it a more creamy texture and flavor.
- Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.
Adding a sandwich to this soup is the perfect dinner on a chilly evening. So, that's exactly what we did tonight, particularly because it's getting chilly here in the evenings now! You can make your sandwich any way you want and with whatever ingredients you have in the house! It's that easy.
We happened to have bourbon chicken breast, turkey breast and a variety of cheeses. So on a ciabatta roll add your choice of meat and cheese (as much or as little as you want), two pieces of bacon, some mustard and a few banana peppers (or not). Grill the sandwiches up on the George Foreman and voila, you've added a fabulous sandwich to a great soup!
Finally, for a sweet desert I decided to jazz up the blueberry streusel muffins that I made earlier. I added some ice cream and a blueberry syrup that is to die for.
- 1 pint blueberries (approximately 2 1/3 cups). If you cannot find fresh blueberries, just use frozen.
- I cup apple juice
- 1/4 cup honey
- 1/4 cup brown sugar
- Rinse the blueberries with cold water and set aside
- In a medium sized pot, combine the apple juice, honey and brown sugar. Bring these ingredients to a boil and let cook for approximately 3 minutes
- Add the blueberries to the pot and bring the mixture to a boil again
- Reduce heat and let simmer for about 15 minutes or until the mixture becomes syrupy
- Remove the pot from the heat and cool to room temperature
I know this is a lot of information and food to deal with, but I assure you it's worth the effort!
As an old proverb once said: Worries go down better with soup.
Happy eating!! :)