Tortilla Soup

Prep Time: 15 mins | Cook time: 25 mins | Total time: 40 mins

Course: Soup | Servings: 4

Difficulty level: Easy


For the Tortilla Crisps

  • ½ cup maida / all-purpose flour
  • ¼ cup maize flour
  • ¼ tsp salt
  • 2 tbsp vegetable oil of your choice
  • Water for kneading, room temperature
  • 2 tbsp extra virgin olive oil

For the soup

  • 2 tbsp vegetable oil of your choice
  • 2 medium onions, roughly chopped
  • 4 medium tomatoes, roughly chopped
  • 4 flakes garlic, chopped
  • 2-3 green chillies, chopped
  • 4 cups vegetable stock or broth
  • 1 tsp cumin, roasted and ground
  • Salt and pepper to taste
  • Small bunch fresh coriander, finely chopped
  • Grated cheese, for garnishing


For the Tortilla Crisps (this process can be done in advance)

  • In a bowl, add the maida, maize flour, salt and oil. Mix well
  • Add water in batches and knead until you get a smooth dough
  • Cover and let the dough rest for 15-20 mins
  • Once the dough is rested, heat a griddle (tawa)
  • Divide the dough into 4-5 equal portions. Using the palms of your hands, work each portion of dough into a ball
  • On a lightly floured surface, roll out the dough into a thin, circular tortilla, approximately 10-11 inches in diameter. Cook on the griddle on medium heat, about 20 seconds on each side. Once cooked, allow to cool on wire rack. Repeat the process with all of the dough balls
  • When the cooked tortillas have cooled down, pile them up on a chopping board. Using a sharp chef’s knife, cut the tortillas into strips about 1 cm in width and 2.5 cm in length
  • Toss the tortilla strips along with extra virgin olive oil in a bowl to lightly coat them with oil. Air fry at 160C for 7-8 mins, pausing in-between to toss the tortilla strips and enable them to cook evenly.
  • Allow the crisp tortilla strips to cool, then transfer to an airtight container.


For the soup

  • In a pan, heat oil. Add onions and saute on high heat until translucent, 1 minute
  • Add tomatoes and continue cooking on high, about 2 minutes
  • While the tomatoes are cooking, heat the vegetable stock. If using stock powder, heat 800 ml water and add about 1 tbsp stock powder to it, stirring until the stock powder is dissolved
  • Once the onions and tomatoes have cooked, turn off the heat and add the garlic and green chillies. Mix well
  • Using a hand blender or a food processor, blend the onion-tomato mix into a smooth puree. Be careful if using a food processor – you may want to allow the mix to cool down first.
  • Return the pureed vegetables to the pan and add vegetable stock, cumin, salt and pepper to taste. Remember, store bought vegetable stock or stock powder is often salty, so tasting the soup before adding salt is recommended.
  • Bring to a boil on high heat. Reduce heat to low and allow to simmer for about 15 minutes
  • Just before serving, reheat the soup if required. Add the chopped coriander and half the tortilla strips and mix.
  • Transfer soup to serving bowls. Garnish with grated parmesan and tortilla strips. Serve immediately.
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