Best 3 Vegan Tortilla Soup Recipes

Indulge in the tantalizing flavors of Vegan Tortilla Soup, a symphony of zesty and comforting ingredients that promise a culinary delight. This delectable soup embodies the essence of Mexican cuisine, showcasing a harmonious blend of fire-roasted tomatoes, tender zucchini, sweet corn, and crisp bell peppers, all enveloped in a rich and savory broth infused with a medley of spices. Accompanying this vibrant soup is an array of enticing recipes, including crispy tortilla strips that add a satisfying crunch, creamy avocado slices that provide a velvety contrast, and a zesty cilantro-lime crema that awakens the palate with its tangy freshness. Prepare to embark on a culinary journey that celebrates the beauty of plant-based cuisine, leaving you feeling nourished, satisfied, and inspired.

Here are our top 3 tried and tested recipes!

VEGAN TORTILLA SOUP

Vegan Tortilla Soup image

This is an authentic Mexican tortilla soup made with only a few basic ingredients: corn tortillas, tomatoes, and guajillo chile in a vegetable stock base. Enjoy this basic vegan recipe that is both easy and delicious. Garnish with baked corn tortilla strips.

Provided by gem

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 50m

Yield 2

Number Of Ingredients 10

Ingredients

3 (6 inch) corn tortillas, divided
1 tablespoon avocado oil
1 guajillo chile, seeded and deveined
2 tablespoons olive oil
½ small onion, chopped
1 clove garlic, minced
6 Roma tomatoes, chopped
2 cups vegetable stock
salt to taste
½ avocado, sliced

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Cut 2 tortillas in half and then into 1/8-inch strips. Place in a bowl and toss with avocado oil. Arrange strips in a single layer on a baking sheet.
Bake in the preheated oven until the strips are crisp and light brown, about 15 minutes. Remove from oven and set aside for garnishing.
Place guajillo chile in a saucepan with water to cover; bring to a boil. Remove from heat and let chile soak in the hot water until soft, at least 10 minutes. Drain.
Heat olive oil in a skillet over medium heat. Add onion and garlic; saute until transparent, about 3 minutes. Tear remaining tortilla into pieces and add to the skillet. Cook until soft, about 3 minutes. Add tomatoes; cook and stir until tender, about 5 minutes. Remove from heat and let cool, about 5 minutes.
Place tomato-tortilla mixture into a blender. Add the soaked guajillo chile and vegetable stock. Blend until smooth. Pour into a saucepan and season with salt. If you prefer a very fine soup, you can strain it into the saucepan. Bring to a boil and let simmer until flavors meld, about 5 minutes. Garnish with baked tortilla strips and avocado slices.

Nutrition Facts : Calories 401.8 calories, Carbohydrate 32.5 g, Fat 30 g, Fiber 8.6 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 382.7 mg, Sugar 6.5 g

VEGAN TORTILLA SOUP

Vegan Tortilla Soup image

Quinoa may be an unconventional ingredient, but it adds protein in this vegan tortilla soup, making it hearty enough for a main dish. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
8 cups vegetable broth
1 cup quinoa, rinsed
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
3 medium tomatoes, chopped
1 cup fresh or frozen corn
1/3 cup minced fresh cilantro
Optional ingredients: Cubed avocado, lime wedges and additional chopped cilantro

Steps:

Heat oil in a Dutch oven over medium-high heat. Add onion, garlic and jalapeno pepper; cook and stir until tender, 3-5 minutes. Add broth, quinoa, and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add beans, tomatoes, corn and cilantro; heat through. Serve with optional ingredients as desired.

Nutrition Facts : Calories 182 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 792mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

VEGETARIAN TORTILLA SOUP

Vegetarian Tortilla Soup image

This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.

Provided by Alison Roman

Categories soups and stews, appetizer, main course, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving

Steps:

Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

Tips:

Use a variety of vegetables to make a hearty and flavorful soup. This recipe calls for onions, garlic, bell peppers, and corn, but you can also add other vegetables like zucchini, mushrooms, or spinach.
Don't be afraid to experiment with different spices. The recipe calls for cumin, chili powder, and oregano, but you can also add other spices like paprika, cayenne pepper, or chipotle powder.
Use a good quality vegetable broth. This will make a big difference in the flavor of your soup. You can make your own vegetable broth or use a store-bought brand.
Simmer the soup for at least 30 minutes. This will allow the flavors to meld together and develop.
Serve the soup with your favorite toppings. This recipe suggests avocado, cilantro, and sour cream, but you can also add other toppings like cheese, salsa, or tortilla chips.

Conclusion:

This vegan tortilla soup is a delicious and easy-to-make recipe that is perfect for a quick and healthy meal. With its variety of vegetables, spices, and toppings, this soup is sure to please everyone at the table. So next time you're looking for a tasty and satisfying vegan soup, give this recipe a try!