-
Heat oil in a large saucepan over medium heat.
-
Add onions and garlic; cook until just soft, 4 to 5 minutes.
-
Add hominy and vegetable broth, season with salt and pepper.
-
Simmer for 8-10 minutes.
-
Working in batches, blend soup until smooth, return to saucepan.
-
(For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.)
-
Over low heat whisk in cream, season to taste. Thin soup if needed with additional broth or water.
-
Taste for seasoning, serve warm with lightly fried tortillas strips.