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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.

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Tortilla and Tomato Soup Yum
Tortilla and Tomato Soup
Course soups stews
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 Onion - large, chopped fine
  • 2 cloves Garlic - minced
  • 28 oz tomatoes . canned Chopped fire-roasted
  • 2 6 - inchs Corn Tortillas - cut into quarters
  • 3 tbsps Cilantro - chopped
  • 1 tsp Hot sauce - optional
  • 3 tbsp Goat Cheese Fresh
  • 2 tbsp yogurt Plain low-fat
Course soups stews
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 Onion - large, chopped fine
  • 2 cloves Garlic - minced
  • 28 oz tomatoes . canned Chopped fire-roasted
  • 2 6 - inchs Corn Tortillas - cut into quarters
  • 3 tbsps Cilantro - chopped
  • 1 tsp Hot sauce - optional
  • 3 tbsp Goat Cheese Fresh
  • 2 tbsp yogurt Plain low-fat
Tortilla and Tomato Soup
Instructions
  1. 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.
  2. 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.
  3. Stir in cilantro and hot sauce, if using, and season with salt and pepper.
  4. Combine goat cheese and yogurt in small bowls. Ladle soup into bowls, then swirl goat cheese mixture into each serving.
Recipe Notes

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6 thoughts on “Tortilla and Tomato Soup”

  1. 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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