Vegan Tortilla Soup with rich, bold, smoky tomato, garlicky flavour, and piles of crispy, crunchy baked tortilla strips. Ready in under 30 minutes and totally delicious!
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FEATURED COMMENT:
"I made this tonight, and it was delightful! Baking the corn tortillas and using them as a topping gave it such a nice texture and flavor. I'm glad I didn't just buy tortilla chips! Another fantastic recipe, Mel!" - Abigail ⭐️⭐️⭐️⭐️⭐️ More reviews →
Vegan Tortilla Soup - Because when a recipe involves smoky, garlicky tomato-rich broth with beans and corn and lime and ALL the toppings, then there's no doubt that me and my soup pan are going to be right here ready and waiting!
I mean! Cozy, flavour-intense soup, crispy golden tortilla strips, zippy lime, and optional but very recommended buttery soft avocado, fresh cilantro, fiery jalapeño, crumbles of salty, melty vegan feta cheese, plus whatever else you fancy. This is a very good food situation!
This tortilla soup is really quick and easy to make using mostly pantry staples, and although the homemade crispy tortilla strips are amazing, no one will judge if you buy a bag of tortilla chips and use them as a topping instead!
Or skip the toppings completely and serve the soup with some vegan sweet potato biscuits, freshly baked cornbread, no-knead focaccia, or sourdough spread with lots of vegan butter!
Mel x
Let's Make Vegan Tortilla Soup!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
1 - Sauté the onion, garlic, and spices.
2 - Stir in the cornstarch.
3 - Add all of the other soup ingredients, then let the soup simmer for a bit while you make the crispy tortilla strips. Add a squeeze of lime right before serving!
4 - Cut the tortillas into strips, toss in a little bit of oil, sprinkle with a little salt, and bake until crispy. They take 12 minutes start to finish, tops!
Topping Ideas
Ladle your soup into deep bowls, then top with the crispy, golden tortilla chips and toppings of choice. Some ideas include:
- The compulsory crunch - The crispy tortilla strips included with this recipe, or salted tortilla chips from a bag if you're feeling lazy!
- Unsweetened vegan yogurt or vegan sour cream.
- Avocado.
- Fresh lime wedges.
- Vegan cheese. I love it with crumbles of my vegan feta cheese. It adds irresistible creaminess and saltiness to the soup!
- Thinly sliced jalapenos.
- Fresh cilantro/coriander.
- Sliced green onions or red onions.
Recipe
Vegan Tortilla Soup
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 tablespoon olive oil
- 1 medium onion , diced
- 4 cloves garlic , minced
- 2 teaspoons ground cumin
- 1 tablespoon smoked paprika
- ½ teaspoon dried chili flakes
- 1 teaspoon dried thyme
- 2 tablespoons cornstarch , (cornflour in the UK). Arrowroot is ok too.
- 1 x 28oz (796ml) can fire-roasted or regular crushed tomatoes , about 3 cups
- 3 cups (720 mls) vegetable stock
- 2 x 15 oz (398 ml) cans black beans , about 3 cups
- 1 x 12 oz (341 ml) can sweetcorn , or frozen sweetcorn (about 1½ cups)
- 1 tablespoon sugar
- 2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- the juice of 1 lime
For the crispy tortilla strips (or just use a bag of tortilla chips instead!)
- 6 small 5 to 6 inch corn tortillas
- 1 to 2 tablespoons oil
- a pinch of fine sea salt
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Put a large soup pan over a medium heat and add the oil. Sauté the onions until translucent, then add the garlic and cook for 1 minute more.
- Add the dried herbs and spices to the pan and allow to toast for a minute or two, stirring frequently, then add the cornstarch. Stir well. It will look lumpy. That's fine.
- Add the canned tomatoes and stir really well, then pour in the stock, beans, sweetcorn, sugar, salt and pepper. Stir together then bring to a simmer. Keep it simmering away for about 10 to 15 minutes until it's hot and thickened.
- While the soup is simmering preheat oven to 375°F (190 °C) and line a large baking tray with parchment paper.
- Keep the tortillas in a pile, and cut down through them to make long strips about ¼ inch wide. Put the strips in a large bowl and drizzle over the oil. Toss them around with your fingers until they are all coated, then tip them out onto the baking tray. Spread out into a single layer so there's a little space around each one. Sprinkle with a pinch of salt and bake for about 12 minutes or until golden and crispy. Keep an eye on them in the last minute or two in case your oven runs hot, and they get too dark.
- Once you are ready to serve, take the soup off the heat and squeeze in the juice of a lime, then give it a quick stir.
- Ladle the soup into bowls then pile on the tortilla strips and any other toppings.
NOTES
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Jeff says
Great soup. I added fresh cilantro before serving. That a freshness to it.
Jeff S.
sabrina says
this was so good. i roasted roma tomatoes in the oven and then used my vitamix.. This recipe is really good.
Abigail says
I made this tonight and it was delightful! Baking the corn tortillas and using them as a topping gave it such a nice texture and flavor. I'm glad I didn’t just buy tortilla chips! Another fantastic recipe, Mel!
Josephine says
Oh wow, this was amazing. Made it for lunches during the week but I will have to make another pot tomorrow or the day after. Just the right amount of spices and herbs.....this recipe is going to stay on my regular recipe rounds. Love it so much, thank you for am awesome, quick, easy and very hearty soup recipe!!!
Melanie McDonald says
I'm really pleased you enjoyed it! Thanks so much for taking the time to leave a review. It's much appreciated!
Tracy Haynes says
Made this last night, and am so happy I doubled the recipe. It's delicious! Very flavorful and filling. The only change I made is to use half of the red pepper flakes, because I'm a wimp. Otherwise I followed the recipe and the hubs and I enjoyed it. Will be having leftovers tonight! Thanks for a great recipe!
Mandy says
Made it tonight after work. Didn't have excellent toppings,just crunchy lime/salt chickpeas for a bit of crunch and green onion . I think avocado would be nice and some sort of gooey melty vegan mozzarella...but I had wit fairly basic and it was warming and hearty. My bf had same as mne but with addition of a dollop of real sour creme. He's not vegan. Both of us really liked the recipe. Tasty and filling and not sparingly spicy. Just right!
Karen says
This is soooo delish!!
Very flavorful and so easy!
Every recipe I’ve made of your last is awesome!!!
Thank you!
Nik says
what were the other herbs and spices - only smoked paprika was mentioned...
A Virtual Vegan says
Cumin, chili and thyme. They are all listed in the ingredients list.
Melanie says
Sounds yummy. I like that there are IP instructions as well - really makes life easy!
A Virtual Vegan says
Hope you enjoy it when you get to give it a try!