Tortilla Soup Recipe

Roast vegetables

Preheat oven to 220°C (425°F). On a rimmed baking sheet, toss halved tomatoes, quartered onion, smashed garlic and the serrano with 2 tbs vegetable oil and a pinch of salt. Spread in a single layer, cut-side down for tomatoes, and roast until charred at edges and softened, about 20–25 minutes.

Toast aromatics

Remove the tray from the oven. Transfer roasted vegetables to a heavy pot. Add dried oregano, ground cumin and bay leaf. Place the tray over medium heat on the stove (or use a skillet) and deglaze any browned bits with 1/4 cup of the stock, scraping up fond; pour into the pot.

Simmer broth

Add remaining stock (about 1.25 l) to the pot. Bring to a simmer over medium-high heat, then reduce heat and simmer gently 15 minutes to let flavors meld.

Blend and strain

Remove bay leaf. Add cilantro (stems and leaves) to the pot. Using an immersion blender, puree the soup until smooth, or carefully transfer in batches to a blender. Taste and season with kosher salt, black pepper and fresh lime juice. For a clear, silky broth, pass the blended soup through a fine-mesh sieve into a clean pot, pressing solids to extract liquid. Keep warm over low heat.

Prepare tortillas: stack the corn tortillas and cut each into 6–8 strips or triangles as preferred. Pat strips dry if slightly damp.

Fry crisps: In a medium heavy-bottomed skillet, heat 1 cup neutral oil over medium-high until shimmering (about 175–190°C/350–375°F). Fry tortilla pieces in batches, turning occasionally, until golden-brown and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray and immediately sprinkle with sea salt. Let cool — they will crisp further.

Baked chips (optional)

Preheat oven to 200°C (400°F). Toss tortilla pieces with 1–2 tbs oil and a pinch of salt on a baking sheet. Spread in a single layer and bake 8–12 minutes, turning halfway, until crisp and lightly browned.

Warm bowls: Place four serving bowls in a low oven (or fill with hot water then drain) to warm, about 5 minutes.

Ladle and garnish: Divide warm roasted tomato broth among 4 bowls (about 400–450 ml per bowl). Top each bowl with a handful of crispy tortilla strips, diced avocado, 35–40 g panela cheese, a few radish slices if using, and a sprinkle of chopped cilantro. Serve with lime wedges on the side for squeezing.

Finishing touches

Taste one spoonful after adding toppings and adjust with additional salt or a squeeze of lime as desired. Serve immediately so crisps stay crunchy.