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Creamy vegan tortilla soup in a black bowl with corn, black beans, cilantro, and diced tomatoes.

creamy vegan tortilla soup


  • Author: Denise
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 big bowls 1x
  • Diet: Vegan

Description

Creamy vegan tortilla soup with roasted red pepper, jalapenos, and garlic (yes, garlic) gets its ‘stick to your ribs’ infusion with corn tortillas.


Scale

Ingredients

  • 3 red bell peppers, cored and cleaned and cut into 6-8 pieces
  • 1-2 jalapenos, cut in half (remove the seeds if you don’t want it spicy)
  • 2 of cloves garlic, peeled
  • 1 medium onion, diced
  • 2 tsp. cumin
  • 1 Tbsp. oregano
  • 2 tsp. chili powder
  • 4 cups chopped tomatoes (about 4-5 medium tomatoes)
  • 1 Tbsp. tomato paste
  • 5 cups of vegetable broth
  • 6-8 corn tortillas sliced into strips (more if you want to make chips for a garnish)
  • 2 Tbsp. lime juice
  • Suggested garnishes: avocado, tortilla chips, chopped cilantro, black beans, corn, sliced green onions, lime wedges, Escabeche, plant-based sour cream, pickled jalapenos, or salsa.

Instructions

  1. Preheat the oven to 4250F (2200C).
  2. Line a baking sheet with parchment paper (to reduce the mess of roasting the peppers).
  3. Place the red peppers, jalapenos, and garlic (whole) onto the baking sheet and into the oven.
  4. Roast the peppers, jalapenos, and garlic until the peppers are slightly blackened on top (about 15 minutes).
  5. Prep the rest of the ingredients while the peppers roast.
  6. Once the peppers are done, remove them from the oven. You can remove the skins and dice them if you like or put everything into the soup pot when you get to that step.
  7. Heat a medium soup pot to medium-high, then add the onions and sauté them for about 5 minutes until they start to brown slightly. Add a tablespoon of water if they begin to stick.
  8. Stir in the cumin, oregano, and chili powder, then add the diced tomatoes, tomato paste, roasted peppers, and vegetable broth.
  9. Bring the soup to a low simmer and cook it for 10 minutes to allow the tomatoes to break down a bit.
  10. Add the tortilla strips and stir them until they soften (about 3 minutes). Take the pot off the heat.
  11. Use an immersion (stick) blender or transfer the soup (in batches) to a blender and puree the soup to your desired consistency.
  12. If the soup is too thick, add a bit more vegetable broth.
  13. Finish the soup by stirring in the lime juice. Return the soup to the stove and heat it through.
  14. Serve with garnishes if desired.

Notes

  • Be sure to line your baking tray or dish with parchment paper or a baking mat. Roasted peppers can permanently stain baking sheets and are notoriously difficult to clean.
  • Learn to make your own corn tortillas here
  • If you want to bake your own tortilla chips, cut a few tortillas into eighths, and toast them in the oven along with the peppers. Set them aside until you are ready to use them.
  • Although I prefer fresh tomatoes, you can substitute with 1 15 oz. (400 gm.) can of tomatoes. Because the flavor of the canned will be more intense if you need to add more liquid, add vegetable broth.
  • Category: Soups & stews
  • Cuisine: Mexican

Keywords: vegan tortilla soup

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