(vegetarian) tortilla soup

i got this recipe from a friend that i went to cosmetology school with (the whole cosmetology thing didn't stick but atleast i got this recipe out of it lol) at the time, i was very vegetarian and looking for soup recipes that i could actually eat. anyways, she introduced me to this recipe and it has become my go to soup recipe on days like today (coldish, cloudy and the threat of rain all day)

its pretty simple actually... the most annoying part being that you have to strain the homemade salsa the recipe calls for... but other that that, its fairly quick. today i made it for lunch in just over 30 minutes. not bad!

(i am actually writing this blog while enjoying a nice, hot bowl!!)

first i'm going to start off with the recipe for the Red Tomato Salsa that the soup recipe requires.

Red Tomato Salsa
2 tbsp oil (i use olive oil for almost all of my cooking)
1 medium onion, chopped
2 15 oz cans diced tomatoes with chiles
2  15 oz cans diced tomatoes
2 garlic cloves
(the recipe calls for salt but i dont use salt in any of my cooking)

heat oil in large pot. Add onions and cook until soft.

When onion is done, add all ingredients into blender and puree until smooth.

Strain mixture over pot until most liquid is in pot and only solids remains in strainer.

Discard solids.

Cook liquid for about 20 minutes. Set aside.

This is the red tomato salsa that you will use for the tortilla soup. ** you will only use about half of the salsa for the soup recipe so i always throw the other half in the freezer and this makes it much easier for the next time i make tortilla soup**

now what you have all been waiting for....

Tortilla Soup
from teena

1/4 cup olive oil ( this is what the recipe calls for but i probably use half of that)
1 large onion, diced
4 garlic cloves, minced
2 cups red tomato salsa (recipe above)
7 cups vegetable stock
shredded cheese
crushed tortilla chips

Heat oil in large pot on medium heat. (I use the same one that i used for the salsa if i am making them on the same day). Add onion and cook until golden. Add garlic and cook for a few more minutes, being careful not to burn. Add remaining ingredients and stir. Cook for 30 minutes more. when serving, sprinkle bowl with shredded cheese and crushed tortilla chips. you can also add avocado, fresh cilantro or even sour cream if youd like. feel free to get creative!

(i have also made this into a crockpot recipe by doing the same as above, but instead of cooking on the stove for 30 minutes, i mix ingredients together in the pot and then transfer to crockpot on low for a minimum of 30 minutes but can sit for as long as 4 hours.)