Fresh Tomato-Tortilla Soup

Costa del Sol resturant, Powell River BC

Wayne and I love the Costa del Sol restaurant in Powell River. It has upscale Latin cuisine, and we love everything they serve. One of our favourites is Tortilla Soup.

The recipe at Costa del Sol has a unique thick tomato base with traditional avocado and a crispy tortilla topping.

I’ve been making tomato sauce to freeze. When it’s done, it has the same consistency as the restaurant soup, so I decided to try making into soup. I found a recipe online to use as a guide.

Tomato-Tortilla Soup

Ingredients:

2 (6-inch) corn tortillas
1 tablespoon plus 1 teaspoon canola oil
¼ teaspoon salt
1 small onion, chopped
3 cloves garlic, minced
1 small jalapeno pepper
1 teaspoon ground cumin
¾ teaspoon dried oregano
4 cups chicken broth
2 (14.5 oz) cans diced tomatoes with juice
¼ cup fresh line juice
¼ cup sour cream
2 tablespoons chopped cilantro

Making homemade tomato sauce.

Of course, I had to modify it a bit to use my own tomato sauce, forgo the immersion blender, and reduce the size for dinner for two.

First I skinned my tomatoes, cooked them down, and pressed them to remove the seeds and pulp. Then I simmered the juice until it became a thick sauce. (If you use canned diced tomatoes you will need some way to blend them smooth.)

Fresh ingredients make it good.

In a frying pan, I sautéed finely chopped onion with one teaspoon oil until it was translucent. I added finely diced garlic and jalapeno pepper. I diced everything fine since I didn’t have an immersion blender to use to puree the soup at the end.

Next the cumin and oregano went into the pan to cook for one minute. Cooking the spices in warm oil releases more flavour than adding them later to the soup.

Baking the tortilla strips.

I didn’t have canned broth, so I used chicken bullion in boiling water. Bullion cubes are easy to store at the cabin, and they are always on hand. I mixed together the chicken broth, the sautéed ingredients, and my prepared tomato sauce base.

Then I added salt and pepper to taste. I even added about a tablespoon of chili powder to give it a little more kick. Next time I'll use more jalapeno pepper.

The soup after simmering.

While I let the soup simmer to marry the flavours, I prepared the tortilla strips. I brushed each side of the tortillas with oil then cut them into short strips.

I placed them on a baking pan, sprinkled the tops with salt, and baked them in the oven at 350° until crispy and golden brown.

I always make extra. They're good for munching, and Wayne can't resist.

Tortilla soup supper on a cool rainy evening.

To assemble, I chopped avocado into the bowl, ladled in the soup, squeezed fresh lime over the top, sprinkled chopped green onions (I didn’t have any cilantro), and finished it off with a dollop of sour cream.

With a salad and crusty bread, it made a nice meal on a cool rainy evening up the lake.

What are some of your favourite fall and winter soups to make?

I was featured this week on the Homestead Blog Hop for my Fresh Tomato-Tortilla soup recipe. Thanks to my readers for all of your support. -- Margy