Why You’ll Love It
It’s easy to make. There are only a few veggies to chop before getting started, and then this recipe relies on convenient dried spices and canned goods to make your life easier. It all simmers together in one pot! It’s healthier. Instead of using corn tortillas as a thickener, this recipe gets a thicker texture by simply blending some of the soup. This way you get the texture you love, without excessive tortilla use. Serve it with crispy tortillas on top, or ladle the soup over the tortillas just before serving, for crispy bites throughout. It’s filling. This vegan soup recipe is loaded with fiber and plant-based protein, to help keep you feeling full. It makes a great option for meal prep, since it’s easy to heat up for lunch or dinner. It’s delicious. The depth of flavor in this tortilla soup is amazing! It tastes like it’s been simmered for hours, but it’s ready to eat after just 30 minutes of cooking.
Ingredients You’ll Need
What’s in vegetarian tortilla soup?
Diced tomatoesBlack BeansOnionRed bell pepperSpices
There’s so much flavor in this soup! I use regular vegetable broth when I make it, but feel free to use a low sodium version, if you prefer. You can also just use water as the base, and add a little extra seasoning before serving. It’s delicious, either way! Use fire-roasted tomatoes when you have them on hand, but regular diced tomatoes will work here, too.
How to Make Vegetarian Tortilla Soup
- Saute the veggies. Pour the olive oil into a large pot over medium-high heat, and saute the onion and red bell pepper until they are soft, about 8 to 10 minutes. Add in the garlic, cumin, oregano, smoked paprika, and red pepper flakes. Stir briefly, until the spices smell fragrant, about 1 minute.
- Simmer. Pour the broth into the pot, then add in the diced tomatoes, drained black beans, and salt. Bring the liquid to a boil over high heat, then cover the pot with a lid and lower the heat to a gentle simmer. Cook until the vegetables are very tender, about 20 minutes.
- Bake the tortillas. While the soup is cooking, preheat the oven to 400ºF and cut the tortillas into thin strips, about a 1/4-inch thick. I also like to cut them in half, making the strips about 2 to 3 inches long. Place the tortilla strips on a rimmed baking sheet, and drizzle them with a tablespoon of olive oil. Toss well to make sure they are evenly coated, then arrange the strips in a single layer. Sprinkle the tops generously with salt, then bake until the tortillas crisp up, about 10 to 12 minutes. Let the tortillas cool while the soup finishes cooking. Prefer to skip this step? You can use store-bought tortilla chips as a short-cut for serving.
- Blend. When the soup is done cooking, transfer 2 cups of it to a high speed blender. Carefully blend the soup until it’s smooth, then return it back to the pot, to add extra creaminess to the overall texture. You can even blend another cup of soup, if you prefer a thicker texture. Alternatively, you can use an immersion blender to blend the soup directly in the pot.
- Enjoy! Add the chopped fresh cilantro to the soup, and stir until it’s wilted. Adjust any seasoning to taste, adding an extra pinch of salt or a squeeze of fresh lime juice, if needed. Serve the soup warm right away, with the crispy tortillas on top to help add crunch. You can also place the tortilla strips on the bottom of the soup bowl, then ladle the soup over them if you prefer they get a little softer. Garnish with shredded cheese, sour cream, sliced avocado, green onions, or extra cilantro, if you like. Leftovers can be stored in an airtight container in the fridge for up to 5 days. The tortilla strips don’t have to be chilled, and should keep well for up to 5 days at room temperature in a tightly sealed bag. (So they don’t go stale.)
Common Questions & Substitutions
Looking for more vegetarian soup recipes? Try Black Bean Soup, Curried Butternut Squash Soup, or Healthy Broccoli Cheddar Soup next. If you try this vegetarian tortilla soup recipe, please leave a comment and star rating below letting me know how you like it.
