Author Notes
A 60-min start-to-finish vegetarian version of this classic Mexican soup will make anyone feel better in no time. And it IS actually "High In" Vitamin C - no joke! —Vegetarianized.com
Ingredients
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2-3
pasilla chiles
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28 ounces
fire-roasted tomatoes, diced
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4
garlic cloves
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2 quarts
vegetable stock, divided
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1 tablespoon
olive oil
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1
white onion, chopped
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1 tablespoon
dried oregano
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1/2 teaspoon
ground cumin
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6 tablespoons
Mexican crema or sour cream
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3
tostadas or handful of tortilla chips
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2
avocados, sliced
Directions
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Cut open and remove the seeds and stem from the peppers. Toast for one minute on each side in a dry skillet over medium heat. Remove and coarsely chop.
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In a food processor, add chiles, tomatoes, garlic and 2 cups stock. Puree until smooth.
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In a soup pot, heat EVOO over medium-low heat. Add onion and sauté until golden, about 5 minutes. Add the puree along with the oregano and cumin. Reduce 10 minutes.
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Turn heat to medium and add the remaining stock. Bring to a boil, then turn back to medium-low to simmer 30 minutes.
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Divide the soup among the bowls and garnish with 1 Tbsp crema, broken tostadas and avocado slices.
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