|Costa del Sol resturant, Powell River BC|
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.
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.|
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.|
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.|
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.|
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.|
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