Why You’ll Love this Vegan Tortilla Soup Recipe
If you’re looking for a comforting and flavorful dish, you’ll absolutely love this Vegan Tortilla Soup recipe. It’s packed with vibrant vegetables and spices that create a delightful taste explosion.
Every spoonful warms my soul, making it perfect for chilly nights or when I need a pick-me-up. Plus, it’s super easy to prepare, allowing me to whip it up on busy weeknights.
The crunchy tortilla strips on top add a satisfying texture, while the black beans offer heartiness. Trust me, once you try this soup, you’ll want to make it again and again!
It’s truly a bowl of happiness.
Ingredients of Vegan Tortilla Soup
When you’re in the mood for a little comfort in a bowl, this Vegan Tortilla Soup is just what you need. It’s not only delicious but also brimming with vibrant veggies and hearty beans that make every spoonful feel like a cozy hug.
Plus, it’s super easy to pull together, even on those busy nights when you might be tempted to order takeout (we’ve all been there, right?). The combination of spices, fresh ingredients, and crunchy tortilla strips creates a delightful medley that dances on your taste buds.
So, let’s gather our ingredients and get cooking!
Here’s what you’ll need to whip up this delightful soup:
- 1 tablespoon olive oil
- 1 1/2 cups chopped onions
- 2 garlic cloves, minced
- 2 bell peppers, chopped (feel free to mix colors for fun)
- 1 (1 lb) bag frozen corn
- 1/2 cup green onion, chopped
- 3 tablespoons ground cumin
- 1 (28 ounce) can crushed tomatoes
- 1 (8 ounce) can Rotel tomatoes & chilies, drained
- 3 cups vegetable broth
- 1 1/2-2 cups cooked black beans (or beans of your choice)
- Salt, pepper & crushed red chili pepper, to taste
- Corn tortilla strips (a must for that crunchy topping)
Now, let’s chat about those ingredients for a second. The beauty of this recipe is its flexibility. If you’re not a fan of black beans, you can easily swap them out for chickpeas or kidney beans—whatever tickles your fancy.
And those bell peppers? You can choose any color you like! Whether it’s red, yellow, or green, they all add a splash of color and flavor.
Also, if you’re feeling adventurous, toss in some extra veggies like zucchini or carrots. Honestly, the more, the merrier. Just remember to adjust your seasoning as you go, because every ingredient brings its own unique flavor to the party.
How to Make Vegan Tortilla Soup
Making Vegan Tortilla Soup is as straightforward as it’s satisfying, and trust me, it’s a recipe that will make you feel like a culinary genius, even if you’re still trying to figure out how to boil water. To get started, grab a large pot and heat up 1 tablespoon of olive oil over medium to low heat.
Once the oil is warm and shimmering, toss in 1 1/2 cups of chopped onions and 2 minced garlic cloves. Let them sauté together for about 5 minutes, stirring occasionally. The aroma will start to fill your kitchen, making it feel like a cozy restaurant.
While that’s happening, you can multitask like a pro. Chop up 2 bell peppers (mix it up with some vibrant colors if you’d like) and 1/2 cup of green onions. After the onions and garlic have softened, add those colorful veggies to the pot, and sauté for another 5 to 10 minutes. The veggies will begin to soften and meld together, creating a beautiful base for your soup.
Next, it’s time to get saucy—literally. Pour in 1 (28 ounce) can of crushed tomatoes, the 1 (8 ounce) can of drained Rotel tomatoes & chilies, and 3 cups of vegetable broth. Add in 3 tablespoons of ground cumin for that lovely warm flavor. Stir everything together, season with salt, pepper, and a pinch of crushed red chili pepper to taste.
Now, reduce the heat to low-medium and let this wonderful mix simmer for about 25 to 30 minutes. This is the perfect time to dance around your kitchen, or maybe just scroll through social media while pretending to be a busy chef.
Just before you’re ready to serve, stir in 1 1/2 to 2 cups of cooked black beans (or whatever beans you fancy). Then, ladle the soup into bowls and don’t forget to top it with those crunchy corn tortilla strips. They’re the cherry on top, really.
Serve it up hot, and enjoy the warm embrace of comfort food that’s not only delicious but also plant-based. It keeps in the fridge for up to five days, or you can freeze it for a month—if you can resist the urge to eat it all in one sitting.
Vegan Tortilla Soup Substitutions & Variations
While I love the classic flavors of Vegan Tortilla Soup, experimenting with substitutions and variations can elevate the dish and cater to different tastes or dietary preferences.
For a creamier version, I sometimes blend in avocado or coconut milk. If I want added protein, I’ll toss in quinoa or chickpeas instead of black beans.
Feel free to switch up the veggies; zucchini or kale works great too! For a spicy kick, I’ll add jalapeños or chili powder.
And if I’m out of corn tortillas, crushed tortilla chips make a delicious crunchy topping.
Get creative and make it your own!
What to Serve with Vegan Tortilla Soup
Serving Vegan Tortilla Soup can be just as exciting as making it. I love to pair it with fresh avocado slices for that creamy contrast. A side of crunchy tortilla chips works wonders, too, adding texture to each spoonful.
If I’m in the mood for something a bit heartier, I often serve it alongside a simple green salad tossed with lime vinaigrette. For a fun twist, I might whip up some vegan quesadillas filled with veggies and vegan cheese.
These sides elevate the meal, making it a satisfying experience that brings everyone to the table. Enjoy your delicious creation!
Additional Tips & Notes
To enhance your Vegan Tortilla Soup, consider experimenting with different spices or adding fresh herbs like cilantro for extra flavor.
I love throwing in a pinch of smoked paprika or a dash of lime juice for that zesty kick. If you want more heat, add a sliced jalapeño while sautéing the veggies.
You can also customize the toppings—try avocado, lime wedges, or even vegan cheese for a creamy finish.
This soup keeps well in the fridge, but if you’re freezing it, I recommend leaving out the tortilla strips until serving for the best texture.
Enjoy your delicious creation!