Welcome to easy vegan tortilla soup, one of our all-time favorites, and for good reason. It is spicy, creamy and garnish-friendly, but wonderful on its own. It’s easy to make and nice enough to serve to company. Even our non-plant-based friends have complimented this one.
Yes, you can roast whole garlic cloves
Roasted red peppers provide a wonderful smoky flavor that adds a whole new flavor dimension for easy vegan tortilla soup. Along with the red peppers, we are also going to roast jalapenos and yes, garlic. If you’ve never roasted whole garlic. Now’s the time. I find roasted garlic is sweeter and more savory so if you’re roasting anyhow, toss a few cloves onto the sheet.
This recipe was born when I had corn tortillas left over and decided to put them to good use. Corn tortillas (the kind made form masa harina and water) are a bit of a commodity in The Hague and our only source is the local expat shop where we get them frozen. We usually buy several packages when they have them and I never let them go to waste.
I have a bit of a love affair with my immersion blender. I use it whenever I can because, well, let’s face it, I don’t love cleaning my regular blender. My only problem comes when I lose myself in the rhythm of it and start lifting it out of the pan while it’s still going or I’m not using a tall enough pot or container for the job. And then there’s the part where I forget to unplug it and inadvertently hit the ‘on’ button. Seriously, you’ve never done that? I’ve learned It’s usually a safe bet to put your pot in the sink before commencing immersion therapy.
I’ve had a few disasters with my immersion blender when I’ve not been paying attention, but more often, I’ve had some delicious results. The volume always seems bigger than the individual ingredients on their own. I suppose if you look at the bigness of life rather than small pieces of complaint the volume goes up there as well. Food for thought. Peace.Print
Easy vegan tortilla soup unites fresh tomatoes, roasted peppers and corn tortillas to create a spicy, savory and healthy soup that is primed for garnishes or great on its own.
- 3 red bell peppers
- 1–2 jalapenos
- 2 cloves garlic
- 1 medium onion diced
- ½ tsp. cumin
- 2 ½ tsp. oregano
- 2 ½ tsp. chili powder
- 4 cups chopped tomatoes (about 4–5 medium tomatoes)
- 5 cups vegetable broth
- 6–8 corn tortillas sliced into strips (about 1 inch wide)
- 2 Tbsp. lime juice
- Preheat the oven to 4250F (2200C)
- Line a baking sheet with parchment paper (to reduce the mess of roasting the peppers).
- Slice the top off the red peppers, clean out the core and seeds and slice them into quarters. Slice the jalapenos in half deseed if you don’t want the heat or leave them with the seeds if you do.
- Place the peppers, jalapenos and garlic cloves onto the baking sheet and into the oven and roast them until the peppers are slightly blackened on top (about 15 minutes).
- Grab your soup pot and while the peppers are roasting, sauté the onions for about 5 minutes (add a tablespoon of water if they begin to stick).
- Add the cumin, oregano and chili powder and sauté for 30 seconds until the onions are coated.
- Add the tomatoes and allow the mixture to simmer for about 5 minutes and then add the vegetable broth until the peppers, jalapenos and garlic are done.
- Add the peppers, jalapenos and garlic directly into the soup pot and mix everything up.
- Add the tortilla slices and stir them until they soften. Take your pot off the heat.
- We’re going to puree the soup now, so either grab your immersion blender and blend right in the soup pot or transfer the soup to a blender or food processor (you may have to do this in batches depending on the size of your device).
- Blend the soup until it is smooth.
- Place the soup back on the stove and add the lime juice.
- Heat through and serve.
- Garnish your soup with coriander (cilantro), avocado, diced tomatoes or crumbled tortilla chips (I used what was left at the bottom of the bag).
Easy vegan tortilla soup freezes really well so make a double batch and store in individual containers for a portable lunch.
If you can’t find fresh jalapenos, use 2 Tbsp. chili flakes and add them with the rest of the spices.
Top your soup with cashew sour cream.
- Category: Soups & stews
- Method: Bake/stove top
- Cuisine: Plant-based
Keywords: Easy vegan tortilla soup