Tortilla Soup with Avocado and Cheese

Three different forms of tomatoes builds a rich flavor base in this easy soup.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 can (14 oz.) diced tomatoes, undrained
  • 3 large tomatoes, chopped
  • 1 can (6 oz.) tomato paste
  • 4 cups vegetable broth
  • ½ tsp. salt
  • 2 tsp. sugar
  • 2 cups tortilla chips
  • 1 medium ripe avocado, peeled, pitted, and sliced
  • 1 cup cubed queso fresco
  • 1 tsp. ground black pepper


  • Heat olive oil in large saucepan over medium heat. Sauté onion and garlic until crisp-tender, about 5 minutes.
  • Stir in canned tomatoes, fresh tomatoes, tomato paste, broth, salt, and sugar. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Transfer soup to a blender or food processor and purée in batches (or use an immersion blender).
  • Ladle soup into 4 bowls and top with tortilla chips and queso freco. Sprinkle with pepper before serving.