Fresh Tomato/Tortilla Soup

Must be made with fresh tomatoes from the garden!

4 medium fresh tomatoes (1.5 lbs), quartered

1 medium onion, quartered

olive oil spray

6 (7 inch) corn tortillas

6 large cloves garlic, finely chopped

8 cups chicken or vegetable broth

1/4 cup tomato paste

1 TBSP chopped cilantro

1 TBSP ground cumin

1/2 TBSP chili powder

2 small bay leaves

salt to taste

1 small ripe avocado, peeled and diced

1/3 cup cheddar cheese (optional)

In a food processor, puree tomatoes and onions until smooth.  Finely coat the bottom of a sauce pan with olive oil spray.  Take 3 of the corn tortillas and shred them into bite size pieces, add them to the sauce pan with the garlic and sautee for 2-3 minutes.  Add tomatoes and onion mixture.  Add chicken broth, tomato paste, cilantro, cumin, chili powder and bay leaves.  Bring to a boil and reduce heat.  Cover and simmer for 30 minutes.  Remove and discard bay leaves.  Season with salt as needed.

While soup is cooking, preheat oven to 350.  Take the other 3 tortillas and cut them into strips, brush with olive oil.  Bake for 10-12 minutes shaking the pan occasionally until the strips are crispy.  Set aside.  

Ladle soup into bowls and top with tortillas strips, avocado and cheese.