This roasted tomato tortilla soup is a deeply flavorful, comforting bowl made by charring tomatoes, onion, and garlic until sweet and smoky, then blending them with a rich broth and warm spices. It’s topped with crispy tortilla strips, creamy avocado, and fresh cilantro for a satisfying contrast of textures. This version is inspired by the classic Mexican sopa de tortilla, though it takes a slightly simpler, weeknight-friendly approach that still delivers big, complex taste.
Ingredients
- 6 medium Roma tomatoes (about 1.5 lb / 680 g), halved lengthwise
- 1 medium white onion (about 8 oz / 225 g), cut into 1-inch wedges
- 4 cloves garlic, peeled
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 dried guajillo chile (optional, for mild heat) – substitute 1 tsp ancho chile powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano (preferably Mexican)
- 6 cups (1.4 L) low-sodium chicken or vegetable broth
- 1 (15 oz / 425 g) can fire-roasted diced tomatoes, with juices
- 6 small corn tortillas (6-inch / 15 cm), cut into thin strips
- 1 cup (240 ml) neutral oil (like canola or vegetable) for frying
- Optional toppings: diced avocado, crumbled queso fresco or cotija, chopped cilantro, lime wedges, sour cream or Mexican crema
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Place the halved tomatoes, onion wedges, and garlic cloves on the prepared baking sheet. Drizzle with 1 tablespoon (15 ml) of the olive oil and sprinkle with the kosher salt and black pepper. Toss to coat evenly.
- Roast for 25–30 minutes, until the tomatoes are soft and starting to char at the edges, and the onion is lightly browned. The garlic should be fragrant and golden. Remove from the oven and let cool slightly.
- While the vegetables roast, prepare the tortilla strips. Heat the neutral oil in a medium skillet over medium-high heat until shimmering (about 350°F / 175°C). Fry the tortilla strips in batches, stirring occasionally, for 2–3 minutes until golden and crisp. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt. Set aside.
- If using the dried guajillo chile, toast it in a dry skillet over medium heat for 30–60 seconds per side until fragrant. Remove the stem and seeds, then soak in hot water for 10 minutes to soften. Drain and set aside. (If using ancho chile powder, skip this step and add it with the other spices.)
- In a large pot or Dutch oven, heat the remaining 1 tablespoon (15 ml) olive oil over medium heat. Add the ground cumin and oregano (and ancho chile powder if using) and cook for 30 seconds until fragrant.
- Add the roasted vegetables (including any juices on the baking sheet), the soaked guajillo chile (if using), and the canned fire-roasted tomatoes with their juices. Stir to combine.
- Pour in the broth. Bring the soup to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes to meld the flavors.
- Carefully transfer the soup in batches to a blender. Blend until completely smooth. (Alternatively, use an immersion blender directly in the pot.) Be cautious with hot liquid – fill the blender only halfway and hold the lid down with a towel.
- Return the blended soup to the pot and warm over medium heat. Taste and adjust seasoning with salt if needed. If the soup seems too thick, add a splash of broth or water.
- Ladle the soup into bowls and top generously with the crispy tortilla strips and your choice of avocado, cheese, cilantro, lime, or crema. Serve hot.
Tips
- Blend safely: Hot liquids expand in a blender, so never fill it more than halfway and always vent the lid slightly to release steam. Let the soup cool for 5 minutes before blending if you’re worried about splashing.
- Char for flavor: Don’t skip the roasting step – it’s what gives the soup its smoky depth. If you have a gas stove, you can also char the tomatoes and onion directly over the flame for a more intense smokiness.
- Make it ahead: The soup base (without toppings) can be made up to 3 days ahead and refrigerated. The tortilla strips are best made fresh, but you can also bake them at 375°F (190°C) for 10–12 minutes instead of frying for a lighter version.
- Spice control: The guajillo chile adds a mild, fruity heat. For a spicier soup, add a chipotle pepper in adobo or a pinch of cayenne. For a completely mild version, omit the chile entirely.
Serving Suggestions
This soup is a meal in itself, but it pairs beautifully with a simple green salad dressed in lime vinaigrette, or with warm cornbread or crusty bread for dipping. For a heartier dinner, add shredded cooked chicken (rotisserie works well) to the soup before serving, or serve it alongside a quesadilla stuffed with cheese and black beans. A dollop of crema and a squeeze of fresh lime brighten every bowl.
Variations
- Chicken tortilla soup: Add 2 cups (about 12 oz / 340 g) of shredded cooked chicken to the soup after blending, and simmer for 5 minutes to heat through.
- Black bean and corn: Stir in 1 cup (150 g) of frozen corn and 1 (15 oz / 425 g) can of drained black beans during the final simmer for extra texture and protein.
- Smoky chipotle: Replace the guajillo with 1–2 chipotle peppers in adobo sauce (minced) for a smoky, spicy kick.
- Creamy version: Stir in 1/2 cup (120 ml) of heavy cream or coconut milk after blending for a richer, smoother texture.
- Vegan: Use vegetable broth and skip the cheese toppings, or use a vegan crema made from blended silken tofu and lime juice.
Storage and Reheating
Store the soup (without toppings) in an airtight container in the refrigerator for up to 4 days. The tortilla strips should be kept separately in a paper towel-lined bag at room temperature for up to 2 days – they may lose crispness, so re-crisp them in a 350°F (175°C) oven for 3–4 minutes if needed. To freeze, cool the soup completely and transfer to freezer-safe containers, leaving 1 inch of headroom; it will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat, stirring occasionally, until steaming hot (165°F / 74°C for leftovers). If the soup thickens after chilling, add a splash of broth or water to loosen it.
Frequently Asked Questions
Can I use regular diced tomatoes instead of fire-roasted? Yes, but you’ll lose some smokiness. To compensate, add 1/2 teaspoon of smoked paprika along with the other spices.
Can I make this soup in an Instant Pot or slow cooker? Absolutely. For the Instant Pot, use the sauté function to toast spices, then add all ingredients (except tortilla strips) and cook on high pressure for 10 minutes. For a slow cooker, roast the vegetables as directed, then combine everything in the slow cooker and cook on low for 6–8 hours. Blend before serving.
Why is my soup bitter? Bitterness usually comes from over-roasting the garlic or burning the guajillo chile. Keep an eye on the garlic – it should be golden, not dark brown – and toast the chile just until fragrant, not smoking.
Can I skip the frying step for the tortilla strips? Yes, you can bake them instead: toss the strips with a little oil and bake at 375°F (190°C) for 10–12 minutes, flipping once, until crisp. They won’t be quite as golden, but they’ll still add crunch.
Is this soup gluten-free? Yes, as long as you use corn tortillas and ensure your broth is gluten-free. Most commercial broths are, but check the label to be safe.
Can I use a blender that isn’t heat-safe? If you’re unsure, let the soup cool for 10–15 minutes before blending, then reheat it gently on the stove after blending. Always follow your blender’s manufacturer guidelines for hot liquids.
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