Roasted tomato soup with tortilla strips, panela cheese and crema
About this recipe
Rustic roasted tomato soup with fried tortilla strips, panela cheese and Mexican crema. Simple, straightforward and full of traditional Mexican flavour.
History & Origin
Ranchera soup was born in the rural kitchens of central Mexico as a simple, nourishing way to use day-old tortillas, transforming them into a comforting dish with tomato and cheese.
Estimated cost
£6.50
Total cost
£1.63
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
400
Calories
15g
Protein
30g
Carbohydrates
25g
Fat
4g
Fibre
800mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Roast the tomatoes, ¼ onion and 2 garlic cloves directly on a dry griddle until charred on the outside.
- 2
Blend the roasted vegetables with ½ cup water, salt and pepper. Do not strain - keep the texture.
- 3
Cut corn tortillas into strips and fry in hot oil until golden and crisp. Drain on kitchen paper.
- 4
In a pot, heat a little oil and pour in the tomato sauce. Fry over high heat for 5 minutes.
- 5
Add 1 litre of chicken stock or water, bring to the boil and cook for 10 minutes. Adjust salt.
- 6
Serve the soup in bowls, add the tortilla strips, cubed panela cheese and a drizzle of Mexican crema.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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