Souper Sunday has passed but it’s still soup weather here. Actually soup weather lasts a long, long time in Wisconsin! Following is a recipe that I think came from ‘Sundays at Moosewood’ cookbook. I don’t have a copy of the book so I can’t be sure and as a well-worn family favorite the soup formula is mostly in my head.
Tomato, Lime, and Tortilla Soup (Sopa de Lima)
1-2 cups chopped onions 4 large garlic cloves, minced or pressed 3 T. vegetable oil 1-2 minced chiles (1 inch long) (or to taste) 2 teaspoons ground cumin seeds ½ tsp. dried oregano 3 ½ cups chopped fresh tomatoes* 3 cups vegetable stock 1/3 cup fresh lime juice** or to taste Salt to taste
Grated Monterrey Jack or Pepper Jack cheese Tortilla chips, crumbled Chopped fresh cilantro Chopped avocados
In a medium soup pot, sauté the onions and garlic in the oil until the onions are translucent. Add the chiles (I keep a bag of frozen Serrano peppers in the freezer), cumin, and oregano, and sauté for a few more minutes. Add the chopped tomatoes and sprinkle with a little salt. Cover the pot and cook gently until the tomatoes begin to release their juices. Stir occasionally. This will take longer with winter tomatoes than with summer ones. Add the stock and simmer, covered, for about 15 minutes. Add the lime juice and salt to taste.
Serve topped with grated cheese, avocados and crumbled tortilla chips. Garnish with finely chopped cilantro, if desired.
Notes: *Freezer tomatoes are fine. The only time I use fresh tomatoes is in the summer. I’ve even used leftover marinara sauce. **Go easy or by taste on the lime juice, depending upon the acidity of the tomatoes you may not need quite that much lime. You can also serve lime wedges and let everyone squeeze their own.
Garden Preserving Note: If I have time during the tomato harvest I will cook up the soup broth and freeze in one quart containers. Then it’s winter fast food time – just thaw, heat and decorate!
That looks and sounds wonderful!