Best 3 Vegetarian Tortilla Soup With Avocado Recipes

Indulge in the delightful flavors of a hearty Vegetarian Tortilla Soup, a symphony of fresh vegetables, savory spices, and a rich broth. This wholesome soup is not only a culinary delight but also a nutritional powerhouse, packed with an array of vitamins, minerals, and antioxidants. With its customizable ingredients, this recipe offers endless variations to suit your taste preferences and dietary restrictions. From the vibrant and creamy Avocado Salsa to the crisp and refreshing Cucumber Salsa, each condiment adds a unique layer of flavor and texture to the soup. So, gather your ingredients and embark on a culinary journey filled with vibrant colors, tantalizing aromas, and the satisfaction of creating a delicious and nutritious meal.

Here are our top 3 tried and tested recipes!

VEGETARIAN TORTILLA SOUP WITH AVOCADO

Vegetarian Tortilla Soup with Avocado image

One thing I've missed in the years of my being vegetarian is the delicious tortilla soup a local Mexican restaurant makes. I've finally mastered my vegetarian version, that can easily be vegan if the cheese isn't added at the end. My omnivore boyfriend thinks it's divine! Black beans can be added for extra protein.

Provided by april

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

Time 1h

Yield 8

Number Of Ingredients 17

Ingredients

3 flour tortillas, cut into strips
cooking spray
1 tablespoon peanut oil, or as needed
1 ½ cups chopped onion
¼ cup chopped red bell peppers
2 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes with juice, chopped
2 cups diced zucchini
2 cups frozen sweet corn
½ cup diced mushrooms
5 cups vegetable broth
¾ tablespoon chili powder
1 ½ teaspoons hot pepper sauce
salt and ground black pepper to taste
2 tablespoons chopped fresh cilantro
1 avocado - peeled, pitted, and sliced
1 cup shredded Monterey Jack cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Arrange tortilla strips on a baking sheet and lightly with cooking spray.
Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.
Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.
Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.

Nutrition Facts : Calories 259 calories, Carbohydrate 32.2 g, Cholesterol 12.6 mg, Fat 12 g, Fiber 5.7 g, Protein 8.9 g, SaturatedFat 3.9 g, Sodium 621.1 mg, Sugar 7.4 g

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.

VEGETARIAN TORTILLA SOUP

Vegetarian Tortilla Soup image

People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.

Provided by DSYLVAN

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

Time 55m

Yield 12

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced

Steps:

Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 37.2 g, Cholesterol 12.1 mg, Fat 16.2 g, Fiber 5.9 g, Protein 8.7 g, SaturatedFat 4 g, Sodium 1152.3 mg, Sugar 3.9 g

Tips:

Use fresh, flavorful ingredients: The better the quality of your ingredients, the better your soup will be. Look for ripe avocados, fresh cilantro, and flavorful tomatoes.
Don't be afraid to experiment: This recipe is a great starting point, but feel free to add your own variations. For example, you could add a can of black beans or corn, or use a different type of cheese.
Make it ahead of time: This soup is even better the next day, so it's a great make-ahead meal. Simply store it in the refrigerator for up to 3 days, or freeze it for up to 3 months.
Serve it with your favorite toppings: This soup is delicious on its own, but it's even better with a dollop of sour cream, a sprinkle of cheese, or a few tortilla chips.

Conclusion:

This vegetarian tortilla soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover vegetables. So next time you're looking for a tasty and satisfying soup, give this recipe a try!