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🍲 Baked Tomato Soup with Avocado and Tortilla Chips

455 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• garlic cloves 1 pc.
• olive oil 2 tbsp
• tomatoes, chopped 425 g
• vegetable broth 750 ml
• salt pinch
• pepper, mixed pinch
• cumin pinch
• avocado 2 pc.
• organic limes 1 pc.
• cream cheese, plain 100 g
• tortilla chips 80 g
• Emmental cheese, block 100 g

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Chop the onion and the garlic finely.
3. 3. Heat 2 tablespoons of olive oil in a pot over medium heat.
4. 4. Add the onions and garlic to the pot.
5. 5. Sauté the vegetables for about 2 minutes.
6. 6. Add the chopped tomatoes and the broth to the pot.
7. 7. Bring the soup to a boil.
8. 8. Let the soup simmer for about 15 minutes.
9. 9. Season the soup with salt, pepper, and a little cumin.
10. 10. Preheat the oven to 180 °C (top heat).
11. 11. Peel the avocados.
12. 12. Remove the pits from the avocados.
13. 13. Take the flesh out of the skin.
14. 14. Halve the lime.
15. 15. Squeeze the juice from the lime.
16. 16. Place the avocado, cream cheese, and lime juice in a bowl.
17. 17. Mash the ingredients with a fork.
18. 18. Mix the avocado mixture well.
19. 19. Grate the cheese finely.
20. 20. Stir the avocado cream into the soup.
21. 21. Fill the soup into pre-warmed soup bowls.
22. 22. Place tortilla chips on top of the soup.
23. 23. Sprinkle the grated cheese over the soup.
24. 24. Bake the soup in the oven for about 5 minutes.
25. 25. Remove the soup when the cheese has melted.
26. 26. Serve the soup carefully.

Nutrition per serving

• kcal: 455
• Protein: 11 g · Fett/Fat: 30 g · Carbs: 35 g