Tortilla Tomato Soup

"Definitely not tomato soup out of a can."
 
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Ready In:
8hrs 30mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Heat the oil in a saucepan over medium heat; add in the onion and celery; cover and cook about 5 minutes until softened.
  • Transfer the vegetables to a 4-quart slow cooker; add in the tomatoes, tomato paste, and stock; season to taste with salt and pepper.
  • Cover and cook on LOW for 6-8 hours.
  • While the soup is cooking, prepare the tortillas; place the tortillas in a lightly oiled skillet; cook until crisp on both sides; cut into strips and set aside.
  • Shortly before time to serve, stir in lime juice, parsley, cilantro, cumin, and tequila.
  • Working in batches, puree the soup in a blender or food processor, or puree directly in the slow cooker using an immersion blender.
  • Taste to adjust the seasonings.
  • Ladle into bowls and top with the tortilla strips and avocado and olives; serve hot.

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