Fall in love with this delicious and authentic Mexican Tortilla Soup (Plant-Based) from Kara Romero Lang.
Nutritional facts (per serving):
Vitamin C 1mg
Vitamin A 343IU
7 whole Tomatoes
5 cups Water
3 cloves Garlic
1 tbsp Cilantro (more if desired) + extra for optional garnish
3 tbsps White Onion (roughly chopped)
3 cups Corn Tortilla Chips
1/2 cup Organic Vegetable Broth
3 tbsps Butter (Earth balance or Miyokos brand Vegan butter recommended )
1/2 tsp Sea Salt (more or less to taste)
1 1/2 ozs Vegan Cheddar Cheese ("Vio Life", or "Miyokos" brand Vegan shredded cheddar recommended)
1/4 Avocado (Sliced)
Optional vegan sour cream (1 tbsp/ bowl) for garnish.
Score the tops of the tomatoes with a knife in the shape of an "X", and place in the pot, cover with water
Add garlic cloves (whole), onion, and cilantro to the water. Cook vegetables on high heat in water until tomatoes are soft (approx. 10 minutes)
Once tomatoes are soft, remove from heat. Strain the water, saving 2 cups.
Add tomatoes, onion, garlic, cilantro, and 2 cups saved water to the blender with vegetable broth and butter
Blend on high until desired consistency is reached.
Fill 6 bowls with 1/2 cup crushed tortilla chips each.
Add soup to bowls. Top with vegan shredded cheese and vegan sour cream, and optional cilantro for garnish.