Hearty, satisfying, textured and flavourful, Chef Olivier's classic tortilla soup recipe is comfort and tradition in a bowl.
3 ripe roma tomatoes
1 tbsp tomato paste
½ dried guajillo chile, dedeeded (optional)
½ white onion
4 cloves garlic
3 litres water
Salt, to taste
1 "small bouquet" of Cilantro
60 ml + 2 cups canola or pure olive oil
1 avocado, cubed
¼ cup crème fraîche or sour cream (you could also substitute with plain yogurt, ideally a higher fat one, but whatever you prefer/have on hand will work!)
Cut you half onion in half, making two quartered pieces. Quarter your tomatoes. Quarter 4 tortillas.
In a medium saucepan (pot), heat 60 ml of oil on high.
Add the onions.
Add the tomatoes.
Add your chile if you are using one.
Add your tortillas and let them fry for 2 minutes.
Add your garlic and stir.
Add the water and cook until liquid has reduced by about half. (Approx 10 minutes.)
Being careful not to overfill your blender, blend until smooth. (Do this in batches if needed.)
Strain using a fine sieve.
Put your blended and strained soup back into your saucepan over medium heat.
Cut 4 tortillas into thin strips.
Heat 2 cups of oil in a frying pan on high, once hot*, lower to medium to keep a steady temperature.
Fry your tortilla strips until crispy.
To serve, top each bowl of soup (approx. 1/4 of the recipe) with 1 tablespoon of crème fraîche or sour cream, the juice of 1/4 of lime, and 1/4 of your fried tortilla.
* The easiest and safest method to test if your oil is hot is to stick the end of a wooden spoon into the oil. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If it is bubbling hard, the oil is too hot; let it cool a bit and check the temperature again.