This creamy vegetarian taco soup is packed full of rich flavors and is less than 250 calories per serving.
This easy tomato based soup is the perfect guilt-free, healthy, cozy comfort food for the entire family!
Cut tortillas into 1/2 to 1/4 inch strips. Spray the tortilla strips/quarters with olive oil spray and salt. Turn them out onto a baking sheet, arrange them across the pan.
In a 350F degree oven for 10 minutes or until golden and crispy. (Mine might have taken a little longer than 10 minutes to get fully crispy). Set aside when done.
Halve the tomatoes lengthwise and put them in a small roasting pan, oven proof dish, or rimmed baking sheet. Spray lightly with olive oil and season with salt and pepper.
In a big pot or dutch oven over medium-high heat cook the garlic and onions using 1/2 Tbsp olive oil along with a couple pinches of salt for about a minute.
Remove from heat, add two cups of the broth and puree with a hand blender (or puree in a traditional blender).