Comfort's Tortilla Soup

While browsing through The Salvation Army thrift store a week ago, I stumbled onto this old cookbook from 1992 called "Cooking Smart" by Sharon Tyler Herbst. It wasn't exactly vegan friendly but it was less than a dollar and the recipes could easily be veganized.
I decided to make tortilla soup, which I have never had before. Yesterday's rainy weather and our recipe-approved pantry gave me the chance to finally make it.

It was a success!

The soup was delicious and it made our kitchen smelled like an authentic Mexican restaurant! This recipe was very simple to veganize; I just used vegetable broth instead of chicken stock. Also, though I did not use it, Tofutti sour cream can be used in place of regular sour cream.

Comfort's Tortilla Soup
serves 6 to 8

about 4 cups tortilla chip strips
12 plum (Roma) tomatoes
1 tablespoon olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 tablespoon fresh minced oregano or 1 teaspoon dried oregano
1/2 to 1 chipotle chili pepper, seeded
about 6-8 cups vegetable broth
1 to 2 teaspoons sugar (optional)
salt and freshly ground black pepper
lime wedges, vegan sour cream, avocado slices, and sprigs of cilantro for garnish

1. Position oven rack about four inches from the broiling unit. Preheat broiler. Lightly oil a large baking sheet; set aside.
2. Stem tomatoes and cut in half. Arrange, cut side down, on prepared baking sheet. Broil until tomatoes begin to brown, about 10 minutes. Use a spatula to gently turn tomatoes; broil second side.
3. While tomatoes are broiling, heat oil in a large heavy saucepan. Cook onion over medium heat until nicely browned, 10 to 15 minutes. Stir in garlic and oregano; cook for 2 more minutes.
4. Remove tomatoes from oven and pull off any blackened bits of skin. Process tomatoes and chipotle in a blender or food processor until pureed.
5. Add tomato puree, six cups of the vegetable broth, and half of the tortilla strips to onions. If tomatoes are not at their peak of flavor, stir in 1 to 2 teaspoons sugar. Bring soup to a boil. Reduce heat to simmer, uncovered, 25 minutes.
6. Serve soup hot. Top each serving with a small handful of the remaining tortilla strips, a dollop of vegan sour cream, 1 or 2 slices of avocado, and a sprig of cilantro. Serve lime wedges and any remaining tortilla strips on the side.

Steam!

Fresh lime juice is a must as it balances the warm soup with a cool, tangy flavor.
Below are the estimated nutrition facts for six servings (about one ladle-full; does not include additional toppings or the optional teaspoons of sugar):

Nutrition Facts per Serving

Calories: 162
Fat: 7g
Carbs: 23g
Protein: 3g
Fiber: 4g

Pretty great for low-calorie meal options. =) The soup got it's name in dedication to Comfort's, a restaurant in San Anselmo, CA; Herbst was friends with Glenn Miwa, the owner of the restaurant. I suppose Miwa served this soup to his customers as Soup of the Day. Delicious.