Roasted Veggie Soup with Crispy Tortillas

Ingredients

Estimated total cost: €7.42 · €1.24/serving

• 2 pounds ripe plum tomatoes, large in size (about 10 tomatoes)Est. price €2.20–€4.80
• 2 medium onions, peeled and halved (approximately 14 ounces)Est. price €0.40–€0.90
• 1 1/2x3-inch strip of exotic cinnamon bark or a 1 1/2-inch piece of regular cinnamon stickEst. price €0.15–€0.45
• 6 whole black peppercorns, fragrant and spicyEst. price €0.02–€0.08
• 4 large garlic cloves, unpeeled and full of flavorEst. price €0.20–€0.50
• 1 large jalapeño chili, for a touch of heatEst. price €0.25–€0.60
• 2 5 1/2-inch corn tortillas, halved for a rustic touchEst. price €0.10–€0.25
• 3 tablespoons extra-virgin olive oil, for a touch of richnessEst. price €0.30–€0.75
• 1 1/4 teaspoons dried oregano, aromatic and earthyEst. price €0.08–€0.20
• 1 teaspoon ground cumin, for warm and earthy notesEst. price €0.10–€0.25

Steps

1. 1

   Begin by preheating the broiler. Prepare a baking sheet by lining it with heavy-duty foil. Arrange the tomatoes closely on the prepared baking sheet. Broil them near the heat source until they develop blackened spots, using tongs to turn them over after about 2 minutes per side. Once done, transfer the tomatoes to a plate to cool down. Next, place the onion halves closely together on the same baking sheet. Broil them until their surfaces are charred, turning them over once using tongs, which should take approximately 4 minutes per side. Allow the onions to cool before proceeding further with your recipe.

2. 2

   Begin by heating a cast-iron skillet over medium-high heat for 2 minutes. Once hot, add the cinnamon strip, peppercorns, garlic cloves, and jalapeño chili using tongs. Toast them in the skillet until they become fragrant and slightly charred, remembering to turn and stir occasionally. This should take about 2 minutes for the cinnamon and peppercorns, while the garlic and jalapeño will need around 8 minutes. After toasting, transfer all the ingredients to a plate. In the same skillet, place the tortilla halves and toast them until they are browned in some areas and crispy. Press down on them with a spatula frequently during cooking; this should take about 3 minutes per side. Once toasted, transfer the tortillas to a plate to cool down before breaking them into very small pieces.

3. 3

   Once the charred tomatoes have cooled down, peel them and halve them across. Remove the seeds from each half. Trim off most of the charred parts from the broiled onions, then chop them up. Peel the garlic cloves. Remove stems, quarter, deseed, and devein the jalapeño chili. Combine the tomatoes, onions, garlic, jalapeño chili, and chipotle chilies in a food processor. Grind cinnamon, peppercorns, and toasted tortillas finely using a spice mill or coffee grinder; then add them to the processor as well. Process the mixture until smooth to create the soup base; this should take around 5 minutes of blending.

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• Cultural note

  Roasted Veggie Soup with Crispy Tortillas is a comforting and hearty dish with Mexican influences. The use of ingredients like jalapeño chili, chipotle chilies, and cilantro reflects the vibrant flavors of Mexican cuisine. The crispy tortillas add a satisfying crunch to the soup, a technique commonly seen in Mexican…

• Seasonal note

  This Roasted Veggie Soup is best made in the fall when ingredients like butternut squash, potatoes, green beans, and tomatoes are in season. Fresh corn kernels are also available during this time, making it a perfect dish for autumn.

• Health note

  This soup is a nutritious choice, providing a good amount of fiber, vitamins A and C, and protein from ingredients like garbanzo beans. It is relatively low in calories and saturated fat, but high in sodium, so it is advisable to watch salt intake when enjoying this dish.