Roasted Tomato Soup With Chicken and Broken Tostadas

I must admit I’ve never cared much for tomato soup until I went to a Vitamix demonstration during the California State Fair.

The gentleman demonstrating threw raw veggies, VEGAN bouillon, and water into a Vitamix and blended everything for two minutes. In virtually no time at all, he served us with a warm, silky tomato soup topped with crisp tortilla chips. It was so flavorful and hearty that it was hard to believe that nearly all of the ingredients started out raw. Apparently the heat from the blade turning continuously “cooked” the soup. Pretty darn amazing!

Since that day, I’ve been obsessed with the idea of making it myself. But I’m not exactly in the market for a $600+ blender so I’ve decided to make it differently. It’s just as yummy and quick. Not 2 minutes quick but quick enough. Here goes!

Chicken Tortilla Soup (200 calories/3 Points Plus) (Serves 4 People)

Soup Ingredients:

1 tablespoon of extra virgin olive oil

½ cup of onions, small dice

¼ cup of celery, small dice

¼ cup of carrots, small dice

2 cloves of garlic, minced

½ teaspoon of cumin ¼ teaspoon of chili powder ½ teaspoon of onion powder 1/8 teaspoon of dry oregano (optional) 1 cup of tomato puree 2 cups of low sodium chicken broth

Soup Toppers: tortilla chips roasted chicken breast, cut into chunks cilantro, chopped

In a large stock pot, saute onions, celery, and carrots with extra virgin olive oil over medium heat. When onions turn translucent, add garlic, cumin, chili powder, dried oregano and onion powder while stirring continuously to bloom the spices.

(Bloom: an Indian cooking term used when spices are cooked out with oil.)

After five minutes, add tomato puree, salt and pepper and cook for five minutes, stirring occasionally.

Add chicken broth and taste. (A pinch of salt can be added if soup tastes underseasoned.) Cover the pot and cook for another 10 minutes on medium low heat. Turn off heat and set the pot aside to cool for five minutes. Once it’s done cooling, use an immersion blender to blend the soup until the texture is still thick, but silky. Serve with chicken, a few broken tortilla chips and cilantro. Enjoy!

(No immersion blender? No problem! Wait for the soup to cool completely and you can pour it into your ol’ run-of-the-mill blender. The Magic Bullet or Ninja are even better choices!)

Happy eating!

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