Wednesday, April 24, 2013

Paleo Tortilla Soup

I'm presenting tonight's soup as a vegetarian option, but those of you looking for protein feel free to add some chicken! Sometimes I like to offer meatless options for my vegetarian readers and as quicker and less expensive meal options.

Whatever else you include, what really makes this dish are the three different tomatoes included: canned and crushed, freshly roasted and sun-dried. They add depth of flavor and texture that makes an otherwise simple soup mighty tasty.

I like to eat mine topped with a little minced cilantro and chopped avocado. If you do dairy at all, a little crumbled goat cheese or queso fresco would be divine. I also like to treat my kids to some homemade crispy tortilla strips, which I make using sprouted and organic corn tortillas. !f you're a paleo purist just ignore this paragraph altogether!

If you like a creamier soup base, you can also stir a little coconut milk into the soup in the last minute or two of the simmering process.

Paleo Tortilla Soup
adapted from 101 Cookbooks

20 small yellow or red cherry tomatoes
olive oil & salt
4 cloves garlic, chopped
1 large white onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. cayenne pepper
pinch of stevia (optional)
1 28-ounce can crushed tomatoes
6-8 cups vegetable broth
a few sun-dried tomatoes, chopped

garnishes: lime wedges, minced cilantro, diced avocado

Preheat oven to 350. Halve (or quarter) the tomatoes lengthwise and put them in a small roasting pan, oven proof dish, or rimmed baking sheet. Toss with a bit of olive oil and a pinch or two of salt. Bake in for 40-45 minutes (less time if you use smaller cherry tomatoes), or until the tomatoes are shrunken and golden around the edges. Set aside.

While tomatoes are roasting, heat another glug of olive oil in a large pot over medium heat. Add onion and garlic and cook for just one minute. Stir in the spices and then the tomatoes.

Cook down for about five minutes or so, until it begins to thicken. Remove from heat, add one cup of the broth and puree with a hand blender (or puree in a traditional blender). Add the remaining broth and puree until smooth. Bring the soup back up to a simmer and cook for another 10 minutes.

Stir chopped sun-dried tomatoes into soup and serve garnished with a squirt of lime juice, minced cilantro and diced avocado.

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