Tortilla Soup

Tortilla Soup Another recipe from my Blendtec cookbook in the quest to use up the last of the garden tomatoes.  I thought I was doing pretty good until Bob brought in another huge bowl yesterday so now I’m right back where I started!

2 Roma tomatoes or 1 beefsteak tomato, quartered

1/2 large carrot

1″ slice red pepper, approximately 1/3 cup

1/4 avocado, approximately 1/4 cup avocado flesh

1 chunk onion, approximately 2 tablespoons

1 oz pepper jack cheese

2 sprigs fresh cilantro (variation – in place of cilantro, 6 medium basil leaves and 1/2 tablespoon agave nectar)

1 teaspoon no salt herb seasoning

3/4 teaspoon kosher salt

3/4 teaspoon garlic powder

2 cups warm water

Add ingredients to jar in order listed and secure lid.  Select “soups” and serve.  For more texture, pulse in additional ingredients such as 1/2 cup tortilla chips, black beans, corn kernels, cheese, chicken or fresh tomato.  (I added a can of black beans and a can of corn.) I thought this soup was a little blah so I added 1 teaspoon of pepper and also 1 teaspoon of this garlic seasoning mix that I have from Alyson’s Pantry.  It was still a little blah so I told the boys to eat it with some salsa and/or sour cream to jazz it up.  It wasn’t terrible just so-so.

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One thought on “Tortilla Soup

  1. Pingback: Country Cook News – January 29, 2015 | Cynthia Briggs Blog

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