Southwest Tomato Soup

Hey, look at these pretty pictures!  Looks like a great recipe that I should have posted a few... years?... ago.  Somehow this got lost in the draft pile.

I think this is the corresponding recipe:

INGREDIENTS

·         10 plum tomatoes, halved lengthwise

·         1 to 2 Anaheim peppers, halved and seeded

·         1/2 cup chopped onion

·         2 garlic cloves, minced

·         1 tablespoon olive oil

·         2 cans (14-1/2 ounces each) chicken broth

·         1 tablespoon minced fresh cilantro

·         2 teaspoons ground cumin

·         1/2 teaspoon sugar

·         1/2 teaspoon salt

·         1/4 teaspoon pepper

·         Vegetable oil for frying

·         8 corn tortillas (6 inches), cut into 1/4-inch strips

Sour cream, optional

DIRECTIONS

Place tomatoes cut side down on a broiler pan; broil 3-4 in. from the heat for 15-20 minutes. Peel and discard skins. Repeat with peppers, broiling for 5-10 minutes.
    In a skillet, saute onion and garlic in oil until tender. Transfer to a blender or food processor; add the tomatoes and peppers. Cover and process until smooth. Pour into a large saucepan; cook and stir over medium heat for 2 minutes.
    Press mixture through a strainer with a spoon; discard seeds. Return tomato mixture to the pan. Add broth, cilantro, cumin, sugar, salt and pepper. Cover and cook on low for 15-20 minutes or until heated through.
    Meanwhile, heat 1/2 in. of oil in a skillet to 375°. Fry tortilla strips, in batches, for 3-5 minutes or until golden brown; drain on paper towels. Garnish bowls of soup with tortilla strips. Serve with sour cream if desired.

VERDICT

Well, it sure looks good.  It also looks kind of high-maintenance and looks like there are a lot of dirty dishes involved.

From my notes at the bottom of the recipe, we liked it!