Vegan Tortilla Soup
This is a delicious and hearty tomato-based soup. Top it with crispy tortilla strips and other toppings of your choice and enjoy!
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Servings: 8 people
Equipment
Ingredients
- 2 tablespoons neutral flavored oil vegetable oil, avocado oil, grapeseed oil, etc.
- 2 cups diced onion
- 2 cups diced bell pepper
- 3 cups corn fresh if possible
- 4 vegetable bouillon cubes
- 1 28 oz can crushed tomatoes
- 5 cups water
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 tablespoon lime juice
- 2 teaspoons sugar
- 1 handful cilantro chopped
- 8 small (5") corn tortillas plus 1 cup of water
Toppings
Instructions
- Roughly slice the tortillas, then add them to a blender with 1 cup of water. Blend it until it forms a paste, then set it aside.
- Heat the oil in a large pot over medium heat. Add the onions and saute them for about 2 minutes, until translucent.
- Add the bell pepper and seasonings and saute for about 3 minutes, until the bell pepper softens and the spices become aromatic.
- Add the tomato sauce, bouillon, 5 cups of water, and blended tortilla mixture to the pot. Bring it to a boil, then reduce the heat and simmer for 5 minutes.
- Add the corn, sugar and lime juice, then simmer for another 5 minutes.
- Turn off the heat, then stir in the cilantro.
- Top with crispy tortilla strips and other toppings of your choice. Enjoy!
Notes
- I use the Maggi vegetable bouillon for this tortilla soup. You can use a different brand, but it may taste different.
- Topping suggestions: crispy tortilla strips, green onion, cilantro, jalapeños, sour cream (vegan or regular), cheese (vegan or regular).
- If you want to make your own crispy tortilla strips, scroll up on this post.
- This soup can be stored in the refrigerator for a few days. It also freezes well.
Tried this recipe? I'd love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!