Charred Tomato Tortilla Soup

Absolutely the best tortilla soup, made with charred veggies and garnished with roasted hatch chilies, feta, and avocado

28-ounce can plum tomatoes in tomato puree
2 cloves garlic
1 onion, halved
4 cups vegetable stock
2 tablespoon canola oil
2 sprigs cilantro
4 stone ground corn tortillas, cut into strips
1 fresh hatch chili
1 avocado, halved, pitted and thinly sliced
1/2 cup crumbled feta or queso fresco

View the full recipe at An Avocado A Day →