Tuesday, April 21, 2009

Tomato Tortilla Soup

It's time for a post free of infertility and blood test references, at least for now! As Mother Nature continues to cruelly sock the city with cold temperatures, my favorite soup recipe comes in handy. The recipe came from the Rachel Ray Magazine. I usually make a double batch, as the soup freezes extremely well (gotta love those Ziploc cylindar containers). Ingredients are very simple and include canned tomatoes, a wonderful shortcut. The recipe also happens to be my husband's favorite. He insists that he could eat the soup nonstop. Among our favorite pairings are Shiraz wine, chicken Quesadillas, and tortilla chips.
Here's what the soup looks like before you have to blend it all together. The corn tortillas help absorb the liquid to make the soup thicker. The recipe calls for pouring the soup into a blender; I previously used my Cuisinart, which usually made a huge mess in pouring the soup from pot to bowl. A cheap hand-blender blends the soup in record time with less mess:

Here's what the soup looks like after it's all blended:

Mmm, bon appettite! Hey Molly, I can bring you some next week if you want!


spudsmama said...

Looks delicious, although I think I'll wait until the end of the week to try it--it was 98 here yesterday!!!

I hope you're enjoying spring very soon, since I know it must be gorgeous when it finally comes:)

MH said...

LOL, I was thinking I need to make that! Rachael Ray recipes dominate in our house!

Maureen said...

I have been meaning to get this recipe from you for a long time. Thanks for the link! It has been too hot for soup but it is supposed to cool down in Sacramento this weekend.

jennsings said...

Love the "thumbs up" on the last picture! :-) Of course, it turned summer today. Too bad I didn't have it when it was winter a few days ago!! LOL

Percolating Petals said...

heh heh heh, we could try to serve the soup chilled. I'm glad for the warm weather too.