Now that I'm braver and trust my instincts, in regards to cooking, I've developed soup bases that can turn either into a creamy tomato soup or flavorful chicken tortilla soup. Since Sergio is lactose intolerant I've had to become creative and use alternative to the normal thickening agents; such as milk or heavy cream. I use instead a couple slices of bread and my blender in order to thicken my soups. Below are my two variations, black font applies to both recipes.
Creamy Tomato Soup Chicken Tortilla Soup
1 onion, chopped 1 onion, chopped
1 tbsp olive oil 1 tbsp olive oil
1 can Hunt's Roasted 1 can Hunt's Roasted
2 slices sourdough bread 2 slices sourdough bread
1 qt Chicken Broth 1 qt Chicken Broth
( or water and bouillon) (or water and bouillon)
1 tsp pesto (for garnish) 2 pasilla chiles
Crushed red pepper Lemon Juice
Salt Chicken Breast chopped
Pepper into bite size pieces
Tortilla Chips (for garnish)
Heat a pot over medium heat add oil and onions, crushed red pepper and add salt and pepper. After about 5-7 minutes with some frequent stirring the onions should be translucent. Add the onions to a blender, leaving as much of the oil in the pot as possible. Using tongs rotate the chiles one at a time over an open flame until the chile blisters and starts to smell. Take the stems and seeds out, and roughly crumble in to the blender. Add the canned tomatoes, and bread then process until smooth, about 2- 3 minutes. Return the puree to the pot and add the chicken broth or water and bouillon to the pot until it begins to boil. Once the soup is boiling turn heat down to a simmer and add the chicken for another 10 minutes, serve with a few tortilla chips on top and a squeeze of lemon juice. Serve the creamy tomato soup with a spoonful of pesto sauce.