Roasted Tomato-Corn Tortilla Soup
Use only vine-ripened tomatoes for the best results when making this Southwestern tomato and corn soup, garnished with crispy tortilla strips, shredded cheddar cheese, fresh cilantro leaves and lime wedges.
3 large tomatoes, cut in half, seeded
1 small onion, unpeeled, cut in half
3 garlic cloves, unpeeled
1 jalapeño pepper, stemmed
1/2 cup vegetable oil
1/2 teaspoon ground cumin
1 quart chicken stock
1/8 teaspoon salt
1 (11-ounce) can corn, drained
8 corn tortillas, halved and cut in strips
2 tablespoons chopped cilantro leaves
1 lime, cut into wedges
1/4 cup shredded cheddar cheese
- Preheat broiler; line baking sheet with foil.
- Place tomato halves face down, onion, garlic and jalapeño on baking sheet. Broil, turning frequently until charred all over, about 15 to 20 minutes. (Tomato may need to be removed prior to other vegetables.) Peel onion and garlic; cut onion into 4 parts. Allow to cool down, before transferring to food processor; purée until smooth.
- Heat 1 tablespoon oil in large stockpot over high heat. Sauté cumin briefly. Pour in puréed mixture and cook about 5 minutes. Add chicken stock and salt. Bring back to boil, reduce to simmer, and cook - skimming and discarding foam as necessary, about 20 minutes.
- Stir in corn kernels and cook 1 minute longer.
- In a small skillet, add 1 tablespoon oil and when hot, add tortilla strips in batches. Fry tortilla strips until crispy, about 2 minutes. Add more oil and strips until all have been fried; drain on paper towels.
- Serve hot soup garnished with tortilla strips, cilantro, lime wedges and cheese.
Makes 4 servings.