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vegan tortilla soup
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Vegan Tortilla Soup

Vegan Tortilla Soup Recipe! A hearty soup loaded down with earthy spices such as coriander, cumin, and smoked paprika. Black beans and soy curls swim in a brothy pool, with all the flavor you can handle.
Course Soup
Cuisine Mexican
Keyword plant based, vegan recipes, vegan tortilla soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Calories 222kcal
Author Florentina

Ingredients

  • 2 cups soy curls
  • 1 yellow onion diced
  • 1 large carrot diced
  • 2 sticks celery diced
  • 6 cloves garlic minced
  • 2 cups cooked black beans or 2 x 14.5 oz cans
  • 15 oz can fire roasted tomatoes diced
  • 5-6 cups water or low sodium veggie stock
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 2 tsp coriander
  • 1/2 tsp chili powder or 1-2 chipotle peppers in adobo sauce
  • 1 tbsp nutritional yeast optional but recommended
  • 1-2 tsp oregano
  • 1 tsp onion powder
  • 1 large lime juiced (+ more for serving)
  • tortilla bread or tortilla chips
  • 2 jalapeños sliced (for serving)

Toppings Suggestions:

  • sliced avocados, vegan sour cream, scallions, sliced green or red chili peppers, fresh cilantro, grilled corn, a scoop of brown rice or even quinoa or homemade bread.

Instructions

  • Place the soy curls in a medium bowl and cover with hot water. Allow to soak for 20 minutes until rehydrated. Drain and wring out any excess water.
  • Sautee the onion, carrot and celery in a drop of olive oil (or water for a fat-free WFPB + Plantricious compliant recipe) over medium heat in a heavy- bottom pot until translucent. Stir in the garlic and cook just until you can smell its fragrance.
  • Sprinkle in the spices (cumin, corriander, paprika, onion powder, chili powder an oregano) and give everything a good toss around the pan. Add the rehydrated soy curls, cooked beans and veggie stock or water and bring everything to a simmer.
  • Stir in the fire roasted tomatoes and nutritional yeast, cover with a lid and continue cooking for 20 minutes or so until both the soy curls and black beans are tender to your liking.
  • Season the soup to taste with sea salt and black pepper then squeeze in the juice from one juicy lime.
  • At this point if you wanna make a creamy soup you could ladle about 1/3 of the soup (try to avoid the soy curls) into your blender and puree until silky smooth then add it back into the pot with the rest of the soup.
  • Serving suggestions: sliced avocados, vegan sour cream, scallions, sliced green or red chili peppers, fresh cilantro, corn, a scoop pf brown rice or even quinoa or homemade bread.
  • To make tortilla strips simply slice the tortilla bread into thin strips and pan fry them in a little bit of oil until golden brown on both sides to your liking.

WFPB + Plantricious

  • To make the recipe oil-free and compliant simply sautee your aromatics in a little splash of water or veggie broth.
    Certified Plantricious Recipe

Notes

 
  • Storage - Store in an airtight container, without toppings, in the fridge for up to 4 days.
  • Can you freeze tortilla soup? - You definitely can, but you need to make sure and not add the toppings before doing so. Store in an airtight container for up to 2 months.
  • Reheating - Reheat using the stove or microwave.
  • Use tortilla chips instead of strips - If you don’t want to take the time and make tortilla strips, that’s perfectly ok. I like using the corn dippers from TJ’s, they’re amazing! However, any vegan-friendly tortilla chips will do the trick.
  • Make it creamy - Ladle about 1/3 of the soup (try to avoid the soy curls) into your blender and puree until silky smooth, then add it back into the pot with the rest of the soup. Give it a good stir and enjoy!

Nutrition

Calories: 222kcal | Carbohydrates: 32g | Protein: 22g | Fat: 1g | Saturated Fat: 1g | Sodium: 137mg | Potassium: 331mg | Fiber: 12g | Sugar: 7g | Vitamin A: 2221IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 6mg