Vegan Tortilla Soup
Feb 01, 2025 08:57 AM
This delicious vegan tortilla soup recipe has such a tasty, savory flavor, and is so easy to make!
The broth is incredibly flavorful and filled with spices, and is the base for a hearty and filling plant based meal.
This is a southwest vegan soup with simple, irresistible flavors and the best ever toppings.
I’ve tried tons of different versions or tortilla soup over the years, and this recipe is my take on the delicious meal, with a couple vegan twists to make it plant based – it’s not an authentic recipe, but simply my take on the delicious recipe!
This vegetarian Mexican soup is inspired by all sorts of wonderful flavors like chili, cumin, paprika, garlic and onion.
It has the perfect balance of fresh lime and delicious spices, while also offering tons of texture from crisp tortilla chips to soft cooked beans.
It also has some tang from shredded vegan cheddar as well as a crunch from a sprinkle of raw red onion on top.
This recipe for vegetarian tortilla soup is ready in under forty minutes and I love making it for meal prepping.
You can easily pack the soup and toppings separately and assemble them at your destination.
The vegan tortilla soup recipe is also just great for entertaining, a cool weeknight or anytime you need something hearty, comforting and delicious.
Some alternative toppings for this soup would be sliced avocado vegan sour cream or any other shredded vegan cheese you’d like!
You can also try your hand at making your own homemade tortilla strips, or simply use store bought!
Ingredients:
- 2 Tbsp Olive Oil
- 4 Cups Vegetable Broth, low sodium
- 1 Can Full-Fat Coconut Milk
- 2 Cups Corn
- 1 Onion, diced
- 3 Garlic Cloves, minced
- 1 15 oz. Can Black Beans
- 1 15 oz. Can Kidney Beans
- 30 oz. Can Diced Fire-Roasted Tomatoes
- 2-2 1/2 Tbsp Taco Seasoning
- 2 Tbsp All-Purpose Flour
- Salt/Pepper to taste
- 2 Cups Cooked Jackfruit (optional)
- Fresh Lime Juice, to taste
Toppings
- Vegan Cheddar Shreds
- Fresh Cilantro
- Crumbled Tortilla Chips
- Red Onion, diced
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
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