Creamy Vegetarian Tortilla Soup

Spicy and Creamy Vegetarian Tortilla Soup: A Comforting Classic with a Twist!

Are you craving a comforting bowl of soup that’s both creamy and brimming with flavor? Imagine a dish that combines the heartiness of traditional tortilla soup with a velvety, vegetarian twist—perfect for warming up on a chilly day.

You’ve found what you need! This creamy vegetarian tortilla soup recipe will take you through each step to craft a delicious, satisfying meal that’s rich, flavorful, and entirely meat-free. Get ready to enjoy a bowlful of creamy goodness with a touch of Mexican flair!

Is making a creamy vegetarian tortilla soup difficult?

Curious if making a vegetarian tortilla soup is tough? Don’t fret—this recipe makes it easy. With straightforward steps and simple ingredients, you’ll create a rich, comforting soup that’s both delicious and satisfying. Let’s Get started.

• Course: Soup
• Cuisine: Mexican
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour
• Servings: 1 bowlful
• Calories Per Serving: 315

Why do you will love vegetarian tortilla soup?

You’ll love vegetarian tortilla soup because it perfectly blends flavors and textures. The combination of sweet onion, bell pepper, and jalapeno peppers gives it a vibrant kick, while garlic and spices add depth. The addition of avocado, sour cream, and crispy tortillas creates a satisfying, hearty meal. Plus, it’s healthy and packed with nutrients, making it a delicious choice for a comforting yet nutritious meal.

Gathering Your Ingredients

To create your first delicious bowl of vegetarian tortilla soup, you’ll need to gather all the essential ingredients. Most of these can be found right in your kitchen. 

For this hearty vegetarian tortilla soup, you’ll need the following ingredients in the specified proportions:

• One small sweet onion (Cut into wedges)
• One Yellow bell pepper (Cut into quarters)
• Two small jalapeno peppers
• Two small jalapeño peppers (Halved and deseeded)
• Three medium cloves garlic (Unpeeled)
• Three tablespoons olive oil
• One teaspoon of coarse salt
• One teaspoon of freshly ground black pepper
• 1/2 cup water
• Four dried chile de árbol peppers
• 1/2 teaspoon (Dried Oregano)
• One teaspoon ground cumin and chili powder (Seasoning blend)
• One tablespoon of apple cider vinegar
• One small fire-roasted tomatoes
• 1/2 teaspoon maple syrup

You also need,

• Three cups of low-sodium vegetable stock
• Vegetable oil
• Lime juice
• Four corn tortillas (cut into strips)
• ½ cup Mexican crema or sour cream
• Ripe avocado
• Optional Sliced jalapenos.

Prepare Vegetables and Tortillas

First, let’s chop the onions into chunks. Next, we’ll tackle the peppers. Start by removing the stems, ribs, and seeds from the bell peppers, and then quarter them. For the jalapenos, simply cut them in half.

Now, stack the tortillas neatly. Using a knife on a wooden cutting board, slice the tortillas into thin strips.

Also: Don’t miss our refreshing Sweet Corn Gazpacho trying at home.

Roast Your Veggies and Garlic

Now it’s time to use your oven. Preheat it to 375°F. On a large baking sheet, you have to toss together the onions, garlic, and peppers with two tablespoons of olive oil. Then, sprinkle in 1/2 teaspoon each of salt and pepper.

Roast everything until the garlic cloves turn a lovely golden color, which should take about 8-10 minutes. At that point, remove the garlic from the baking sheet. Remember, garlic can burn easily, so be sure not to let it brown like the other veggies.

Keep tossing the remaining vegetables to ensure they brown evenly on all sides. Continue cooking until the onions and peppers turn golden, which should take about 5 more minutes. After that, remove the veggies from the oven and let them cool.

Process the Chili Peppers

Boil 1/2 cup of water and then you have to pour árbol peppers into boil water and Steep for about 5 minutes until you will see them soft.

Now, grab your blender and pour in all the liquid and mixture. Blend it until it’s nice and smooth. You can also use a handheld immersion blender for this purpose. After that, you have to Strain Chili Pepper puree through a fine mesh sieve to make it smooth.

Note: Handle chili peppers puree with care and wash your hands well afterward. Don’t rub your eyes! If you get chili pepper puree in them, rinse with plenty of water. If irritation persists, get medical help.

Sauté Spiced Roasted Veggies

Using a sharp knife, for each garlic clove, cut a small slit on the top and then remove them from their skins. Once that’s done, give all the veggies a rough chop.

Heat a medium-sized saucepan over medium heat and add one tablespoon of olive oil. Swirl the pan to coat it evenly. Next, add the peppers, garlic, and chopped roasted onions. Sprinkle them with chili powder, oregano, and cumin.

Add Liquids to Soup and Boil

Now, use some apple cider vinegar to deglaze the pan and scrape up any browned bits. Then you have to Mix in vegetable stock, chili pepper puree, fire-roasted tomatoes, maple syrup, and lime juice. You have to wait until it boils and after that, you have to reduce heat to low. Simply convert the pot with a lid and up to one hour Gently boil on low heat.

Crisp Up the Tortilla Strips

Meanwhile, take a large skillet and add 1 inch of vegetable oil on it. Now you have to heat over medium and wait until oil is ready (when oil seems slightly shimmer). Remember that oil is not too hot otherwise it will bubble vigorously when you dip a tortilla strip into it.

You simply have to Fry tortilla strips (until golden brown only), 30-45 seconds only and then remove them using any spoon. Grab a slotted spoon for this. Put paper or a towel on a plate so the extra oil will be removed. Simply Sprinkle salt over them.

Prepare Garnishes and Serve

Now, gently stir in the half-and-half a little at a time until the soup gets perfectly thick and smooth. According to your taste, you can sprinkle additional salt (if needed).

Take some avocados and cut them into chunks, Coarsely chop the cilantro. Also, take limes and cut them into wedges as well. Do you love extra spice? So you can add some fresh jalapenos as well.

To serve, ladle the hot soup into bowls and garnish generously. Add a dollop of cream for added richness, and sprinkle crispy fried tortilla strips on top for a delightful crunch. Enhance the flavors with slices of ripe avocado and a sprinkle of fresh cilantro, bringing a burst of freshness to each spoonful. For the perfect finishing touch, serve with lime wedges on the side, allowing each guest to add a zesty kick to their liking.

Nutrition Information

For a delightful creamy vegetarian tortilla soup, the nutrition profile is both rich and diverse. Starting with the vegetables, we have sweet onion, yellow bell pepper, and jalapeno peppers. Onions are a great source of vitamin C, with a cup of chopped onions providing around 20% of the daily recommended intake.

Also Try our delicious Vegetarian French Onion Soup recipe now!

Bell peppers are nutrient powerhouses, offering more than 100% of the daily vitamin C needs in just one cup, while also adding vibrant flavor. The avocado included in the recipe is a fantastic source of healthy fats, fiber, and potassium, supporting heart health and immune function.

Spices like chili powder and cumin not only enhance the soup’s flavor but also offer health benefits. Chili powder contains capsaicin, known for boosting metabolism and reducing hunger. Cumin is rich in iron, providing around 20% of the daily recommended intake in just a teaspoon. Garlic, another key ingredient, contributes to improved heart health and immune support. The addition of lime juice not only brightens the flavor but also adds a dose of vitamin C.

Overall, this creamy tortilla soup is a nutritious and satisfying option, blending essential nutrients and delightful flavors in every spoonful.

Nutrition:

Total Fat	24.2g
Trans Fat	0.1g
Monounsaturated Fat	9.7g
Sodium	732.8mg
Dietary Fiber	6.7g
Protein	4.3g
Saturated Fat	10.5g
Polyunsaturated Fat	2.3g
Cholesterol	15.1mg
Total Carbohydrate	24.3g
Sugars	5.4g
Calcium	81.5mg
Vitamin A	208.8µg

Pro Tips for Perfect Spicy & Creamy Vegetarian Tortilla Soup

Blend for Creaminess: To achieve that perfect creamy texture, blend a portion of the soup before adding the final ingredients. This step ensures a smooth, rich base that will make every spoonful delightful.

Use Fresh Ingredients: Fresh vegetables and herbs are key to enhancing both the flavor and nutritional value of your soup. Opt for the freshest produce you can find to make your dish truly stand out.

Adjust Spice Level: Customize the heat to your preference by adding more or fewer jalapeno peppers or chili powder. This way, you can control the spiciness and make the soup just right for your taste buds.

Toppings: Elevate your soup with some delicious toppings. Avocado slices, fresh cilantro, and a dollop of sour cream or Mexican crema can add extra layers of flavor and texture.

Crispy Tortillas: For the perfect finishing touch, fry or bake tortilla strips until they’re nice and crispy. These crunchy strips add a satisfying contrast to the creamy soup and make each bite more enjoyable.

Overall Creamy vegetarian tortilla soup is a delightful and comforting dish, perfect for any meal. This rich and flavorful soup combines the earthiness of vegetables with the smoothness of cream, creating a satisfying base that’s both nourishing and delicious.

FAQs