Ingredients

• 6-8 corn tortillas, cut in half and then into matchstick-thin strips
• a couple splashes of extra virgin olive oil
• fine grain sea salt
• 3 cloves garlic, chopped
• 1 large white onion, chopped
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne or other spicy red chili powder
• 1 14- ounce can crushed tomatoes
• 6 cups vegetable broth (or water)
• 1/3 cup roasted cherry tomatoes
• Topping Ideas: crumbled goat cheese, sliced avocado, salted Greek yogurt or sour cream, and lime

Directions

1. Gently toss the tortilla strips with a glug of olive oil and salt. Turn them out onto a baking sheet, arrange them across the pan and bake in a 350F degree oven for 10 minutes or until golden and crispy. Set aside.
2. For the soup itself - in a big pot over medium-high heat cook the garlic and onions in another splash of olive oil along with a couple pinches of salt for just a minute or so. Stir in all the spices and then the tomatoes. Cook down for about five minutes or so, it should thicken a bit.
3. Remove from heat, add one cup of the broth and puree with a hand blender (or puree in a traditional blender). Add the remaining 5 cups of broth and puree until smooth. Bring the soup back up to a simmer and cook for another 10 minutes. Taste and add more salt until it tastes really good.
4. Serve the individual bowls topped with roasted cherry tomatoes and as many of the other topping as you can pull together: plenty of tortilla strips, sliced avocado, crumbled goat cheese, a big squeeze of lime, etc.