February 04, 2007

Tortilla and Tomato Soup

This month's theme for Weekend Cookbook Challenge (WCC) is to cook a recipe from our newly acquired cookbook. This recipe is by Didi Emmons from February edition of Vegetarian Time magazine.

Ingredients:
Onion - 1 large, chopped fine
Garlic - 2 cloves, minced
Chopped fire-roasted tomatoes - 1 28 oz. can
Corn Tortillas - 2 6-inch, cut into quarters
Cilantro - 3 tbsp, chopped
Hot sauce - 1 tsp, optional
Fresh Goat Cheese - 3 tbsp
Plain low-fat yogurt - 2 tbsp

Method:
  • Heat 1 tbsp olive oil in large pot over medium heat. Add onions and saute 7 minutes, or until soft, stirring occasionally. Add garlic, and saute 1 minute more.
  • Add tomatoes, 2 cups water and tortillas. Bring to a boil, then reduce heat to medium low. Cover, and simmer 15 minutes, or until tortillas have broken down into tiny pieces.
  • Stir in cilantro and hot sauce, if using, and season with salt and pepper.
  • Combine goat cheese and yogurt in small bowls. Ladle soup into bowls, then swirl goat cheese mixture into each serving.

6 comments:

  1. looks lovely, and the rceipe sounds simple. i guess i'll know when i try it. never made this before.

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  2. SLURP!!!! That sounds super delicious!!!! :)

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  3. Yummy soup,I have it too in my blog!:))Tastes so good.I don't know about this event,let me if I have time to participate.Thanks girl!:)

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  4. Oh that looks perfectly delicious and just right for this weather!

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  5. Looks inviting Pavani..Easy to make and a good one for the cold weather.

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  6. Oh yum, what a fabulous looking soup :) Looks so easy to put together too!

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