Roast tomato tortilla soup

By Thomasina Miers , Wednesday 27 February 2013

Don’t be put off by the length of this recipe! It is the most popular soup in Mexico, and with all the wonderful garnishes you lay on the table, it can make a spectacular starter or lunch. If you can’t get hold of every chilli, stick to the chipotle, or simply throw in a couple of fresh chillies and some smoked paprika instead. But if you can make the effort to find the guajillo and ancho chillies, it’s worth it for the deep, intense flavour they provide.
Roast tomato tortilla soupRoast tomato tortilla soup

Feeds: 6
Time: 1 hour

Ingredients

  • 4 large, ripe beef tomatoes (about 1kg) or 3 x 400g tins plum tomatoes
  • 5 guajillo chillies (approx. 25g)
  • 2 ancho chillies (approx. 25g)
  • 1 chipotle chilli
  • 4 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, chopped
  • Sea salt and freshly ground black pepper
  • Large bunch of coriander, stems finely chopped and most of the leaves roughly chopped (save some whole leaves to garnish)
  • Handful of oregano and thyme leaves, roughly chopped
  • 1 litre chicken stock
  • Pinch of brown sugar (optional)

To serve:

  • 2 deep-fried ancho chillies (see note below)
  • 150ml sour cream
  • Totopos (tortilla chips), cut into thin little matchsticks.
  • 150g feta cheese, crumbled
  • 2 avocados, diced at the last minute
  • Lime wedges

If using fresh tomatoes, turn the grill to its highest setting and line a baking sheet with foil. Put the tomatoes under the grill and cook for about 15 minutes, turning occasionally until they are thoroughly blackened all round.

In the meantime, prepare the 3 types of chilli as described overleaf. Once they are toasted, soak in a bowl of boiling water for 15 minutes. Now put the olive oil and onion into a frying pan and stir over a low heat. After 5 minutes, add the garlic and plenty of salt and pepper, cooking until the onion is translucent.

Add the chopped herbs along with the tomatoes. Cook until the tomatoes start to fall apart, then add the chillies, drained of their soaking water, and the stock. Bring to the boil, then reduce the heat to a low simmer.

After the soup has simmered for another 5–10 minutes, whiz it up with a stick blender and season to taste. It may need more salt and a good pinch of brown sugar to bring out the flavour of the tomatoes. Ladle into hot bowls and serve at the table with bowls of the deep-fried anchos, sour cream, crispy totopos, coriander leaf, feta, avocado and lime wedges. This is a showstopper of a soup, perfect as a starter for a Mexican-themed dinner party.

NOTE: To deep-fry chillies, heat about 5 cm oil in a small saucepan. Slice the chillies, place them on a metal slotted spoon and deep-fry for 5 seconds, until they puff up. Be careful not to burn them or they will be bitter.

Wahaca Mexican Food at HomeWahaca Mexican Food at Home

Recipe taken from Wahaca – Mexican Food at Home by Thomasina Miers, published by Hodder & Stoughton, £20.

Text © Thomasina Miers, 2012
Photos © Malou Burger, 2012

Subscribe to our weekly newsletter for more delicious recipes like this.

Related

  • Mexican fish curry

    Mexican fish curry

    This is one of those dishes that moves quickly, so it’s a good idea to have everything prepared before you start so you can just add it to the pan as you go.

    Read on

  • Queso fundido with chorizo

    Queso fundido with chorizo

    Queso fundido is Mexican fondue, normally made with a melting string cheese from Oaxaca. This recipe uses a mixture of oozing mozzarella and a tasty mature Cheddar, and is a favourite at Wahaca.

    Read on

  • Chimichanga

    Chimichangas

    Mexican food is well suited for dining with friends and chimichangas are no exception. These lightly fried corn tortillas are filled with a spicy chicken filling and can be served with rice or salad.

    Read on

  • Mexican jerk chicken

    Mexican jerk chicken

    This recipe is prepared well in advance to allow time for the chicken to marinate, making it an excellent choice for dinner parties where you don't want to be stuck in the kitchen all evening.

    Read on

  • Buñuelos

    Buñuelos

    Light, mouth-watering wafers of deep-fried dough sprinkled with caster sugar, buñuelos are found in cantinas throughout Mexico, usually served with tropical fruit or very sweet fruit purées.

    Read on

  • Holiday home thumbnail

    Holiday home insurance

    All the cover you need for your holiday home abroad.

    MORE DETAILS

  • Home thumbnail

    Home insurance

    Cover of up to £50,000 for contents and up to £500,000 for buildings as standard.

    MORE DETAILS


COMMENTS

Type your comment here


 characters remaining.

Saga Magazine

For more fascinating stories and insightful articles, why not try Saga Magazine for just £1 for 3 issues.

Saga Connections

The over 50s dating website from Saga

  • Set up your FREE profile today
  • Browse more than 100,000 profiles to find your match
  • When you're ready, choose a subscription package that suits you

More food and drink articles

Browse our extensive archive for more great recipes and cooking tips.

Newsletter

Sign up to our weekly newsletter for all the latest gardening news, recipes, celebrity interviews and more.

Subscribe

Use it or lose it

Subscribe to Saga Magazine now

Exercise your brain cells with Saga Magazine's challenging crossword, sudoku, word wheel and more every month.