Vegetarian Tortilla Soup Recipe

Imagine cozying up with a bowl of vibrant, veggie-packed goodness, where every spoonful feels like a spicy, tangy hug for your taste buds. Get ready to dive into the ultimate fiesta of flavors with this deliciously zesty soup!

My Vegetarian Tortilla Soup breathes bold flavor and vibrant color, and it’s a healthful twist on a meal that’s often too heavy to eat any day but a cold one. I love how smoky paprika and jalapeño add depth.

I love that black beans and corn and quinoa provide the protein and fiber that make this soup a meal. And my favorite part is garnishing with a shower of fresh cilantro and the creamy avocado slices that take it over the top flavor- and texture-wise.

Vegetarian Tortilla Soup Recipe Ingredients

• Olive oil: Heart-healthy fat; adds smooth richness and aids in cooking.
• Onion: Rich in antioxidants; provides savory depth and natural sweetness.
• Garlic: Boosts immunity; adds aromatic pungency and flavor complexity.
• Jalapeño: Provides a spicy kick; high in vitamins A and C.
• Ground cumin: Earthy flavor; excellent source of iron and antioxidants.
• Crushed tomatoes: Rich in lycopene; adds a tangy, slightly sweet base.
• Black beans: High in protein and fiber; adds hearty texture and nutrients.
• Corn kernels: Sweet and crunchy; provide carbohydrates and natural sweetness.
• Red bell pepper: Packed with vitamin C; adds bright color and crisp sweetness.
• Lime juice: Refreshing tartness; high in vitamin C and enhances flavors.

Vegetarian Tortilla Soup Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 (28-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup corn kernels (fresh, canned, or thawed if frozen)
• 1 red bell pepper, diced
• 1 small zucchini, diced
• Salt and pepper to taste
• 1 lime, juiced
• Fresh cilantro leaves, for garnish
• Avocado, sliced, for serving
• Tortilla chips, for serving

How to Make this Vegetarian Tortilla Soup Recipe

1. In a large pot, heat the olive oil over medium heat. Sauté the diced onion in the oil for about 5 minutes until it becomes softened and translucent.

2. Add the pot and the minced garlic and diced jalapeño. Sauté for 1-2 minutes.

Source material. Unaltered.

3. Incorporate the cumin, smoked paprika, chili powder, and dried oregano. Let them cook for 1 minute, allowing them to release their glorious scent.

4. Add the crushed tomatoes and vegetable broth. Stir thoroughly to mix well.

5. Include the black beans, corn, red bell pepper, and zucchini, cut into small pieces, in the pot.

6. Add salt and pepper to taste. Heat until the mixture comes to a boil.

7. After it reaches a boil, decrease the heat and maintain a gentle simmer. Allow the pot to cook uncovered for about 20 minutes, during which time you should stir it as needed to ensure that all the vegetables in the batch are well on their way to becoming tender. You should also note that the flavors are now becoming a harmonious whole.

8. Mix in the lime juice and amend seasoning if needed.

9. Spoon the soup into bowls.

10. Garnish every portion with fresh cilantro leaves, avocado slices, and a small mound of tortilla chips. Serve scorching.

Vegetarian Tortilla Soup Recipe Equipment Needed

1. Large pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Wooden spoon or spatula
6. Can opener
7. Ladle
8. Serving bowls

FAQ

• Can I make this soup spicier?Indeed, leaving the seeds in the jalapeño is acceptable, or you can add a different chili, like chipotle or serrano.
• Is there a substitute for smoked paprika?If you don’t have smoked paprika, you can use usual paprika, but the smoky flavor will be not so apparent.
• Can I use fresh tomatoes instead of canned?Certainly, fresh tomatoes can be used. Approximately 6 to 8 medium tomatoes should suffice. For optimal results, consider roasting the tomatoes prior to using them; this will result in intensified flavors.
• How can I make this soup creamier?When serving, add a dollop of sour cream or Greek yogurt, or blend some of the soup and stir it back in.
• Is there a vegan option for this recipe?The vegan soup is already ready! Just make sure that the things you top it with, like the tortilla chips, are also vegan.
• Can I freeze this soup?Yes, this soup freezes well. Allow it to cool completely, then transfer to airtight containers and freeze for up to 3 months.
• What can I add for extra protein?Cooked quinoa, tofu, or chickpeas can be added for a protein boost.

Vegetarian Tortilla Soup Recipe Substitutions and Variations

Canola oil or vegetable oil can be used in place of olive oil.
Jalapeño: for more heat, substitute with serrano pepper; for no heat, substitute with bell pepper.
Pinto beans or kidney beans can be used in place of black beans.
Hominy or diced bell peppers: substitute for corn kernels.
Red bell pepper: substitute with green bell pepper or yellow bell pepper.

Pro Tips

1. Roast the Vegetables Before adding the bell pepper and zucchini to the soup, try roasting them in the oven with a bit of olive oil and salt. This can enhance their flavor and add a slight char that complements the soup well.

2. Infuse the Broth To add a depth of flavor, you can infuse the vegetable broth with a bay leaf or two, along with some fresh thyme while it simmers. Remove the bay leaves before serving.

3. Use Fire-Roasted Tomatoes Substitute the regular crushed tomatoes with fire-roasted ones. They offer a richer, smokier flavor that enhances the soup’s overall taste.

4. Add a Smoky Element For an extra layer of smokiness, consider adding a small amount of canned chipotle peppers in adobo sauce. Chop them finely and add them when you sauté the aromatics.

5. Finish with a Splash of Cream or Coconut Milk To give the soup a creamy texture without overpowering the other flavors, add a swirl of cream or coconut milk just before removing it from the heat.