Tonight I didn't feel much like cooking, but I wanted something warm and comforting for dinner. And given that I had (half a) rare bag of chips kicking around, this was perfect!
308. Mexican Tomato Soup, Chili Nachos, Veggie & Feta Sprinkles (Jamie's 15 Minute Meals, page 204)
This is about the easiest recipe for tomato soup I've ever seen. Just the perfect thing when you need a quick meal and don't have much on hand. Jamie does have a lot of bits & pieces to serve it with, but those are just extras. The basic soup needs only onions, cilantro, garlic, canned tomatoes, jarred red peppers & basmati rice. I had all of those things!
So I put some olive oil into a large pot, and added some finely diced onions, the cilantro stalks, some minced garlic, and the tomatoes and peppers. I added some boiling water & salt, covered it with a lid, and went on to assemble my chips. Now, I didn't have tortilla chips....I had baked Lay's potato chips. But I figured they'd suffice. I grated some marble cheese over the top, and finely chopped a red chile over them as well. Then I popped them into the toaster oven, while I took the stick blender to the soup and spiked it with a little lemon juice.
Here is where I started to skip things. I didn't have much in the way of "sprinkles". No avacado, no feta, no cherry tomatoes, no pickled jalapenos, no mint. Such is life. I topped my chips with the cilantro leaves, and added plain yogurt to the soup to give it a bit of creaminess.
I was pleased with how quickly this came together, and how tasty it was! The soup was quite filling, and I had quite a bit of it left over. My son wolfed down a bowl and declared it yummy. This is a great little go-to recipe when you need to whip something up in a few minutes.