vegan tortilla soup

Steps

1. 1preheat the oven to 350 degrees f (175 degrees c).
2. 2cut 2 tortillas in half and then into 1/8-inch strips.
3. 3place in a bowl and toss with avocado oil.
4. 4arrange strips in a single layer on a baking sheet.
5. 5bake in the preheated oven until the strips are crisp and light brown, about 15 minutes.
6. 6remove from oven and set aside for garnishing.
7. 7place guajillo pepper in a saucepan with water to cover; bring to a boil.
8. 8remove from heat and let chile soak in the hot water until soft, at least 10 minutes.
9. 9drain.
10. 10heat olive oil in a skillet over medium heat.
11. 11add onion and garlic; saute until transparent, about 3 minutes.
12. 12tear remaining tortilla into pieces and add to the skillet.
13. 13cook until soft, about 3 minutes.
14. 14add tomatoes; cook and stir until tender, about 5 minutes.
15. 15remove from heat and let cool, about 5 minutes.
16. 16place tomato-tortilla mixture into a blender.
17. 17add the soaked guajillo pepper and vegetable stock.
18. 18blend until smooth.
19. 19pour into a saucepan and season with salt.
20. 20if you prefer a very fine soup, you can strain it into the saucepan.
21. 21bring to a boil and let simmer until flavors meld, about 5 minutes.
22. 22garnish with baked tortilla strips and avocado slices.