Tortilla Tomato Soup Food

BOBBY FLAY'S MESA GRILL TOMATO-TORTILLA SOUP

Steps:

• 1. Heat oil in a medium sauce pan over high heat. Add onions and cook until soft, add the garlic and cook for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and enough water just to cover the tomatoes. Bring to a boil, lower heat to medium and simmer until tomatoes are very soft and start to break down, approximately 30 minutes.
• 2. Carefully transfer the mixture to a food processor and process (in batches if needed) until smooth. Return to the saucepan, season with cayenne, salt and pepper and cook for 5 minutes. Ladle into bowls and garnish with cheese, avocado, cilantro and a few fried tortillas.

TORTILLA TOMATO SOUP

Steps:

• Saute tomatoes, onion, tortillas, jalapenos, cilantro in olive oil in heavy pot. Cook until tortillas and tomatoes are soft.
• Add chicken stock and seasonings. Bring to boil and reduce heat and simmer for 20 minutes.
• Pureee soup in small batches using either a blender or imulsion type tool in the pan. Strain.
• Pour back in pan and reheat.
• Serve with crispy tortilla strips, sliced avacado, grated cheese.

TORTILLA TOMATO SOUP

Steps:

• Heat the oil in a saucepan over medium heat; add in the onion and celery; cover and cook about 5 minutes until softened.
• Transfer the vegetables to a 4-quart slow cooker; add in the tomatoes, tomato paste, and stock; season to taste with salt and pepper.
• Cover and cook on LOW for 6-8 hours.
• While the soup is cooking, prepare the tortillas; place the tortillas in a lightly oiled skillet; cook until crisp on both sides; cut into strips and set aside.
• Shortly before time to serve, stir in lime juice, parsley, cilantro, cumin, and tequila.
• Working in batches, puree the soup in a blender or food processor, or puree directly in the slow cooker using an immersion blender.
• Taste to adjust the seasonings.
• Ladle into bowls and top with the tortilla strips and avocado and olives; serve hot.

SUN-DRIED TOMATO SPINACH-ARTICHOKE DIP

Steps:

• In a 1-1/2-qt. slow cooker, mix spinach, cheeses, artichoke hearts, sun-dried tomatoes, onion and garlic. Cook, covered, on low 2-3 hours or until cheese is melted. Stir before serving. Serve with vegetables and crackers.

EASY TORTILLA SOUP

Steps:

• In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

CREAMY TOMATO TORTILLA SOUP

Steps:

• Place beans and tomatoes in a blender and puree until creamy.
• Pour into a medium saucepan, add sea salt and milk.
• Increase heat to medium, stirring frequently and bring to an almost boil.
• Reduce the flame to low and simmer 5 minutes.
• Ladle into serving bowls and garnish each bowl with parsley or cilantro, and tortilla chips or strips.

TOMATO TORTILLA SOUP

Steps:

• Heat oil in a large dutch oven over medium high heat.
• Add onions and celery and saute about 15 minutes until onions are tender and golden.
• Add garlic and jalepenos and saute 2 more minutes.
• Add cumin and saute 1 more minute.
• Add chicken stock, tomato and 1 cup cilantro; simmer 20 minutes.
• Stir in chips and simmer until chips are very soft about 10 minutes.
• Cool slightly.
• Working in batches, puree soup in blender until smooth (or you can use handheld stick blender in pot).
• Return to pot and bring to simmer.
• (If too thick, add more broth).
• Season with salt and pepper, garnish with cheese and remaining cilantro, and serve with a lime wedge.

TORTELLINI TOMATO SPINACH SOUP

Steps:

• In a soup pot, heat olive oil over medium high heat.
• Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
• Add broth and tomatoes, turn heat up to high, and bring to a boil.
• Add the tortellini and cook according to package instructions.
• When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
• Serve immediately.
• Garnish each serving with a sprinkling of Parmesan.