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  • ¼ cup olive oil

  • 2.5 pounds Roma tomatoes

  • 1 cup white onion, chopped

  • 2 stalks celery, washed and chopped

  • 1 medium carrot, peeled and chopped

  • 1 tablespoon tomato paste

  • 1 Ancho chile, roasted on a comal or skillet, seeded, and stem removed

  • 2 teaspoons Guajillo chile powder

  • 1 chipotle en Adobo, about 2-3 teaspoons

  • Juice of one lime

  • 1.5 to 2 teaspoons kosher salt

Preheat oven to 450

 

Cover a large rimmed baking sheet with foil, drizzle with a little bit of olive oil and place the washed and dry tomatoes on it.

 

Bake for about 30-35 minutes or until the tomatoes are soft and deeply roasted. Set aside.

In a medium stockpot, heat the remaining olive oil over medium-high heat. Add the onion, celery, and carrot sautee until soft and caramelized for about 7 to 10 minutes.

Add tomato paste, chipotle chile, guajillo chile powder, and ancho chile, sautee for another 3-4 minutes.

 

Add the tomatoes with all of the juice of the baking pan, bring to a simmer, and cook for 10-12 minutes.

 

Add the water and lime juice, season with salt.

 

Bring to a boil, reduce the heat to low, and let it simmer for 15-20 minutes until all the ingredients are well incorporated. Remove from the heat.

Blend the cooled soup and strain through a fine-mesh strainer. Return to the same pot and bring to a final boil, adjust seasoning with salt and pepper.

 

Serve with your favorite garnishes of cilantro, crema, queso fresco, and tortilla strips.

 

You can cool down the soup in the refrigerator and once it is completely cold, store it in an airtight container to give away or freeze for later use.