Creamy tortilla soup

A filling Mexican-inspired, meat-free soup.
recipes, vegan, soup
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Recipe from: 4/1/2007 12:00:00 AM
Preparation time: 15 min
Cooking time: 15 min


  • 1
    Tablespoon extra-virgin olive oil
  • 2
    cloves garlic, chopped
  • 1.50
    Cup tomato salsa
  • 4
    Cups vegetable broth
  • 2
    ripe avocados
  • Juice of 1 lime
  • 2
    Tablespoons minced fresh parsley
  • Salt and freshly ground black pepper
Servings: Change Serving


Heat the oil in a large pot over medium heat. Add the garlic and cook until fragrant, 30 seconds.

Stir in 1 cup of the salsa and the broth and simmer for 5 minutes. Remove from heat and cool slightly.

Halve and pit one of the avocados and place it in a blender or food processor. Add the reserved soup mixture and process until smooth. Transfer back to the pot, add the lime juice and parsley and season to taste with salt and pepper.

Keep warm over low heat while you toast the tortillas. Lightly brush the tortillas with oil and cut them into thin strips, about 1/4-inch thick by 2-inches long. Heat a skillet over medium heat.

Add the tortilla strips and cook until golden brown on both sides, about 3 minutes.

Just before serving, halve, pit, and dice the remaining avocado and stir half of it into the soup. To serve, garnish the soup with the remaining diced avocado, remaining salsa, and the tortilla strips.

Read more on: steam  |  soup  |  shallow-fry


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