½cupplant-based queso, panela, queso fresco or cotija cheesecrumbled
Place the tomato, vegetable stock, pasilla chile, and oregano in a blender. Puree and set aside. (see note #1 below)
Place a saucepan or stockpot over medium heat and add oil to coat the bottom. Add the carrot and onion and saute until lightly browned.
Add the tomato-chile puree, salt & pepper. Bring to a simmer and taste for seasoning. Add more if needed.
Simmer slowly for about 10 minutes to develop flavor.
Serve hot and garnish with the tortilla strips, avocado & cheese. Squeeze some lime juice to taste if desired.
Note #1: When blending your broth, you may need to do this process in two separate batches so that your blender does not overflow.I added carrots to bulk up the recipe but you can easily omit them if desired. Calories are for the soup only. Calories for toppings are not included as that varies depending on the quantities you decide to use.