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Creamy Vegetarian Tortilla Soup

Creamy Vegetarian Tortilla Soup
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Creamy Vegetarian Tortilla Soup is a comforting and flavor-packed meat-free dish that combines velvety creaminess with zesty spices, fresh vegetables, and crispy tortilla strips. Perfect for vegetarians or anyone craving a hearty, nourishing soup with a beautiful presentation and customizable spice levels.

Ingredients

Scale

Vegetables & Aromatics

  • 4 cups fresh ripe tomatoes, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup sweet corn kernels
  • Optional: 1-2 jalapeños, diced (for extra heat)

Legumes & Broth

  • 1 can (15 oz) black beans, drained and rinsed
  • 4 cups vegetable broth

Spices

  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika

Creaminess

  • 1/2 cup cream or cashew cream (or coconut milk for vegan version)

Toppings & Garnishes

  • 4 corn tortillas, cut into thin strips
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions

  1. Sauté Aromatics: Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and minced garlic. Cook, stirring occasionally, until onions are translucent and fragrant, about 5 minutes. This forms the flavorful base for the soup.
  2. Add Spices and Tomatoes: Stir in cumin, chili powder, and smoked paprika. Toast the spices for about 1 minute until aromatic. Add the chopped fresh tomatoes and cook them down for roughly 10 minutes until softened and deep in flavor.
  3. Pour in Broth and Beans: Add the vegetable broth, drained black beans, and sweet corn kernels to the pot. Bring to a simmer and cook for about 15 minutes to allow the flavors to meld together beautifully.
  4. Blend the Soup: Use an immersion blender to blend the soup directly in the pot until smooth and creamy, leaving some texture if you prefer. Alternatively, carefully transfer in batches to a regular blender and pulse to combine.
  5. Stir in Cream: Reduce the heat to low, then stir in the cream or cashew cream until fully incorporated, creating a luscious smoothness. Season to taste with salt, pepper, and fresh lime juice.
  6. Prepare Tortilla Strips: While the soup simmers, cut corn tortillas into thin strips. Bake at 375°F (190°C) until golden and crispy, about 10-15 minutes, or fry briefly in hot oil for a quicker result. Drain on paper towels.
  7. Serve Hot: Ladle the soup into bowls and garnish with crispy tortilla strips, freshly chopped cilantro, and extra lime wedges for added brightness.

Notes

  • Use fresh garlic, tomatoes, and herbs for the best flavor.
  • Toast spices briefly in the pot to enhance their aroma and depth.
  • Adjust creaminess by varying the amount or substituting with lighter options like almond milk.
  • Add tortilla strips just before serving to retain their crunch.
  • Customize spice levels with jalapeños, chipotle peppers, or hot sauce to suit your taste.

Nutrition

Keywords: vegetarian soup, tortilla soup, creamy soup, vegetarian tortilla soup, meatless soup, gluten free soup, Mexican soup, easy soup recipe

Find it online: https://mealsbylina.com/creamy-vegetarian-tortilla-soup/