Sopa de Tortilla (Mexican Tomato Soup)
knife, cutting board, saucepan, frying pan, paper towels, blender, bowl
Get all the ingredients ready! The fresher the tomatoes and the cilantro are, the more flavor your soup will have later. We found all the ingredients at Sprouts and Target. The dried Chile Pasilla can be tricky to find. Don’t be afraid to use similar dried chilies instead, just make sure they were produced in Mexico.
- 3 tomatoes
- ⅓ Large sweet onion
- 2 cloves garlic
- ⅔ Small serrano pepper
- cutting board
Wash the tomatoes and the serrano pepper with cold water. Cut the tomatoes, garlic cloves and onion into large pieces.
Preheat a large pan and add tomatoes, onions, garlic and serrano. Drizzle lightly with olive oil and close with a lid. Let everything cook over medium heat for 25 minutes.
- 2⅔ Chile Pasilla
- olive oil
- frying pan
- paper towels
While the tomato base simmers, remove the stems and seeds from the Chile Pasilla. Cover the bottom of a frying pan with a good amount of olive oil and preheat for 2 minutes. Add the Chile Pasilla for 30 seconds. Immediately remove the pan from the stove and let the Chile Pasilla cool down on a paper towel. Save the olive oil for later.
- 500 ml vegetable broth
Once the tomato base is ready, remove it from the stove. Add about 1000 ml of the vegetable broth and half of the Chile Pasilla. Remove the seeds and stems from the serrano pepper and add it again. Blend everything until it is nice and smooth. Add the olive oil you have saved earlier. Cover with a lid and let the soup simmer for another 25 minutes. Remove the lid after 15 minutes and let simmer without the remaining time.
- Cilantro fresh
- ⅔ avocados
- 83⅓ g Mexican part skim milk cheese (Panela)
- 1⅓ Fresh limes
Meanwhile the soup simmers, you can start preparing the topics. Cut (or crumble) the rest of the Chile Pasilla and the Mexican cheese. Cut the limes and the avocado into slices. Chop the cilantro. Set everything aside.
- ⅔ tbsp tomato paste
- ⅓ tsp Cilantro dried
- Salt and pepper
- ⅔ Bay leaves
After the 25min add a handful of the chopped cilantro, tomato paste, the bay leaves, salt and pepper. If the soup needs it, add some more of the remaining vegetable broth. Let everything simmer for another 15 minutes.
- 120 g Fried tortilla strips
- 83⅓ g sour cream
Remove the bay leaves from the soup. To a bowl, add tortilla strips on the bottom. Cover the strips with the soup ans squeeze a fresh piece of lime over it. Add cilantro, cheese, sour cream, avocado and (if you like it extra spicy) some of the Chile Pasilla as toppings. Serve immediately. Enjoy your authentic Mexican soup!
Enjoy your meal!