Vegetarian Tortilla Soup Recipe

Bring the taste of Mexico to your dining table with this hearty and warm vegetarian tortilla soup. This recipe combines the creaminess of avocado, the tanginess of tomatoes, the crunchiness of radishes, and the smoothness of queso fresco, all amidst a spicy broth. Not only is it tasty, but also packed with nutritious vegetables and spices that make it a wholesome meal.

Photos of Vegetarian Tortilla Soup Recipe

While most of the ingredients in this recipe are common pantry staples, a couple may not be as familiar. Hominy is a type of corn that has been treated with an alkali, which gives it a unique flavor and texture. To find hominy, check the canned vegetable or international food aisle in your supermarket. Queso fresco is a mild Mexican cheese that crumbles easily; it can be found in the cheese section or in the international food aisle. Lastly, don't forget the dried chilli pepper and fresh jalapeños to give the soup its signature spicy kick.

Ingredients for Vegetarian Tortilla Soup

Chili pepper: A spicy component that adds a kick to the soup.

Olive oil: Used for sautéing the vegetables and baking the tortillas.

White onion: Adds a sweet and tangy flavor to the soup.

Garlic cloves: Adds a rich, savory taste to the dish.

Jalapeños: Another spicy ingredient that enhances the flavor of the soup.

Ground cumin: Adds a warm and earthy flavor.

Tomatoes: Gives the soup a tangy taste and a good portion of its liquid content.

Vegetable stock: Serves as the base for the soup.

Hominy: Adds a hearty and unique texture to the soup.

Black beans: Adds protein and makes the soup more filling.

Sea salt: Enhances the flavor of the soup.

Corn tortillas: Adds crunch to the soup when baked and served as a topping.

Avocado: Adds creaminess to the soup.

Radishes: Adds a crunch and sharp flavor to the soup.

Queso fresco: Adds a mild and creamy flavor.

Cilantro leaves: Adds a fresh and citrusy flavor.

Lime: Adds acidity to balance out the rich flavors of the soup.

One reader, Freddie Gore says:

This vegetarian tortilla soup recipe is a game-changer! The flavors are so vibrant and the combination of ingredients is just perfect. It's hearty, satisfying, and packed with wholesome goodness. I love how the avocado and lime add a refreshing touch. It's definitely a new favorite in my recipe collection!

Freddie Gore

Techniques for Preparing Vegetarian Tortilla Soup

Preheat the oven to 475 degrees F: This is the first step in the recipe and involves setting the oven to the specified temperature to prepare for baking the tortilla strips.

Slice the tortillas into strips: Stack the tortillas and slice them into ½-inch-wide, 2-inch-long strips. This will ensure they are the right size and shape for baking.

Remove the seeds and membranes from the jalapeños: It's important to deseed the jalapeños to control the level of spiciness in the soup.

Dice the avocado and squeeze lime juice over it: This step helps to prepare the avocado and adds a touch of acidity to enhance its flavor.

Coat a baking sheet with a thin layer of oil: This is necessary to prevent the tortilla strips from sticking to the baking sheet while they are being baked.

Bake the tortilla strips until golden brown: This step involves baking the tortilla strips in the preheated oven until they turn golden brown and crispy.

Warm the dried chili pepper: By warming the dried chili pepper in the oven, it helps to release its flavors and aromas.

Heat olive oil in a pot or Dutch oven: This is the first step in cooking the soup base and helps to sauté the onions, garlic, and peppers.

Simmer the soup for about 3 minutes after adding tomatoes and vegetable stock: This allows the flavors to meld together and the soup to thicken slightly.

Season the soup with salt and pepper to taste: Adjust the seasoning to achieve the desired flavor profile.

Garnish with cilantro, serve with lime wedges and hot sauce: These final touches add freshness and a pop of flavor to the finished soup.

How To Make Vegetarian Tortilla Soup

Our vegan-friendly tortilla soup is the perfect bowl to have on a cold winter night! It has a nice kick of spicy heat to keep you warm throughout the day.

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

1 chili pepperor poblano pepper, dried smoked
olive oil
1medium white oniondiced
2garlic clovespressed or minced
2medium jalapeños optional
1tspground cumin
tomatoes 1 can, or chunky tomato sauces, crushed
32ozvegetable stock
hominy1 can, rinsed and drained, optional
black beans1 can, rinsed and drained
sea salt
6corn tortillas 6-inch, taco-sized
1avocado
4radishessliced in super thin rounds
2ozqueso frescoor feta cheese (optional) , crumbled
1cilantro leaveshandful, chopped
1limesliced into small wedges

Instructions

Preheat the oven to 475 degrees F.
Stack the tortillas and slice them into ½ -inch-wide, 2-inch-long strips
Remove the seeds and membranes from the jalapeno, then chop the peppers. Wash hands after deseeding.
Pit, peel, and dice the avocado into medium pieces, then squeeze some lime juice over the avocado.
Coat a baking sheet with a thin layer of oil.
Toss the tortilla strips in the oil to coat and arrange the strips in a single layer.
Bake for 6 to 8 minutes, or until golden brown, then while the strips are hot, season them with salt.
Place the dried chili pepper onto a baking sheet and bake for about 1 minute, or until the pepper is warmed through.
When cool enough to handle, cut the pepper open and remove the seeds.
In a medium pot or Dutch oven, heat some olive oil on medium until hot.
Add the onion, garlic, jalapeno and chili peppers.
Cook 4 to 5 minutes, or until softened, stirring occasionally.
Stir in the cumin, then the canned tomatoes and vegetable stock.
Simmer for about 3 minutes, then add the hominy, black beans and the seeded chili pepper.
Cook for 8 to 10 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste.
Discard the dried chili pepper.
Place some of the avocado, radishes, tortilla strips, and queso fresco at the bottom of 2 to 4 bowls.
Divide the soup between the bowls.
Top the soup with the remaining avocado, radishes, tortilla strips, and queso fresco.
Garnish with some cilantro, serve with lime wedges and hot sauce, and enjoy!

Nutrition

Calories: 280.16kcal
Fat: 17.50g
Saturated Fat: 3.86g
Trans Fat: 0.12g
Monounsaturated Fat: 10.08g
Polyunsaturated Fat: 2.23g
Carbohydrates: 28.15g
Fiber: 7.37g
Sugar: 3.73g
Protein: 6.70g
Cholesterol: 9.78mg
Sodium: 956.78mg
Calcium: 150.91mg
Potassium: 505.47mg
Iron: 1.58mg
Vitamin A: 59.17µg
Vitamin C: 40.62mg

Helpful Technique for Enhancing Vegetarian Tortilla Soup

To ensure your tortilla strips are crispy and not soggy, it's important to spread them out in a single layer on the baking sheet. If they're piled on top of each other, they'll steam instead of crisp up. Also, keep a close eye on them while they're in the oven as they can go from perfectly golden to burnt in a matter of seconds.

Time-Saving Tips for Making Vegetarian Tortilla Soup

Prep ahead: Chop and prepare all the vegetables and ingredients in advance to streamline the cooking process.

Use canned beans and hominy: Opt for canned beans and hominy to save time on soaking and cooking dried beans.

Substitute Ingredients For Vegetarian Tortilla Soup Recipe

chili pepper - Substitute with bell pepper: Bell peppers can provide a similar level of sweetness and crunch to the dish, while also adding a pop of color.
olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and mild flavor, making it a suitable replacement for olive oil in this recipe.
white onion - Substitute with yellow onion: Yellow onions can be used as a substitute for white onions, providing a slightly stronger flavor and aroma.
garlic cloves - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic cloves, providing a convenient alternative with a similar flavor profile.
jalapeños - Substitute with green bell pepper: Green bell peppers can add a mild level of heat and a crunchy texture similar to jalapeños.
ground cumin - Substitute with ground coriander: Ground coriander can be used as a substitute for cumin, providing a similar warm and earthy flavor to the dish.
tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used as a substitute for fresh tomatoes, providing a convenient alternative with a similar texture and flavor.
vegetable stock - Substitute with mushroom stock: Mushroom stock can provide a rich and savory flavor, similar to vegetable stock, while adding an earthy undertone to the soup.
hominy - Substitute with canned corn: Canned corn can be used as a substitute for hominy, providing a similar texture and sweetness to the soup.
black beans - Substitute with kidney beans: Kidney beans can be used as a substitute for black beans, providing a similar creamy texture and earthy flavor to the soup.
sea salt - Substitute with kosher salt: Kosher salt can be used as a substitute for sea salt, providing a similar level of salinity to the dish.
corn tortillas - Substitute with flour tortillas: Flour tortillas can be used as a substitute for corn tortillas, providing a softer texture and a slightly different flavor to the dish.
avocado - Substitute with guacamole: Guacamole can be used as a substitute for fresh avocado, providing a similar creamy texture and rich flavor to the soup.
radishes - Substitute with jicama: Jicama can be used as a substitute for radishes, providing a similar crunchy texture and a slightly sweet flavor to the dish.
queso fresco - Substitute with cotija cheese: Cotija cheese can be used as a substitute for queso fresco, providing a similar crumbly texture and salty flavor to the soup.
cilantro leaves - Substitute with parsley: Parsley can be used as a substitute for cilantro, providing a similar fresh and herbaceous flavor to the dish.
lime - Substitute with lemon: Lemon can be used as a substitute for lime, providing a similar level of acidity and citrusy flavor to the soup.

Presenting Your Tortilla Soup

Elevate the tortilla strips: Create a delicate and intricate arrangement of the golden brown tortilla strips, ensuring they are positioned elegantly on the soup to add a visually appealing and appetizing element.
Artful avocado placement: Carefully position the diced avocado pieces in a visually striking manner, using precise placement to enhance the overall presentation of the dish.
Garnish with vibrant radishes: Thinly slice the radishes and arrange them in a visually captivating manner on top of the soup, adding a pop of color and freshness to the presentation.
Sprinkle with queso fresco: Use a fine grater to delicately sprinkle the queso fresco over the soup, ensuring an even distribution that adds a touch of sophistication to the dish.
Cilantro leaf placement: Arrange the fresh cilantro leaves with precision, ensuring they are strategically placed to provide a beautiful and aromatic finishing touch to the dish.
Lime wedge positioning: Carefully position the lime wedges on the serving platter, ensuring they are placed in a visually appealing manner to add a hint of citrus freshness to the presentation.
Attention to detail with hot sauce: Use a small, decorative drizzle of hot sauce around the edge of the bowl, adding a touch of heat and artistic flair to the overall presentation.

Essential Tools for Making Tortilla Soup

Chopping board: A flat, sturdy surface used for cutting and preparing ingredients.
Chef's knife: A versatile, all-purpose knife used for chopping, slicing, and dicing.
Saucepan: A deep cooking vessel with a handle and a lid, used for making soups, sauces, and boiling liquids.
Wooden spoon: A kitchen utensil used for stirring, mixing, and tasting dishes.
Blender: A kitchen appliance used to puree, mix, or emulsify food and liquids.
Ladle: A long-handled spoon with a deep bowl, used for serving soups and stews.
Grater: A tool with a rough surface used for grating cheese, vegetables, and other foods.
Citrus juicer: A device used to extract juice from citrus fruits such as lemons, limes, and oranges.
Measuring cups and spoons: Tools used to accurately measure ingredients for recipes.
Tongs: Kitchen utensils with two arms and a pivot, used for gripping and lifting foods.
Soup bowls: Deep, wide-rimmed bowls used for serving soups and stews.
Baking sheet: A flat, metal pan used for baking and roasting foods in the oven.
Oven: A kitchen appliance used for baking, roasting, and heating food.
Cutting board: A durable board used for cutting and preparing food.
Dutch oven: A heavy cooking pot with thick walls and a tight-fitting lid, suitable for braising, stewing, and making soups.
Can opener: A tool used to open cans and tins.
Strainer: A perforated bowl-shaped kitchen utensil used for straining liquids and separating solids from liquids.

Storing and Freezing Vegetarian Tortilla Soup

Let the vegetarian tortilla soup cool completely before storing or freezing.
Transfer the cooled soup to an airtight container or a freezer-safe bag.
If using a container, leave about an inch of space at the top to allow for expansion during freezing.
Label the container or bag with the date and contents.
Store the soup in the refrigerator for up to 4-5 days.
To freeze the soup, place the container or bag in the freezer and store for up to 3 months.
When ready to enjoy, thaw the frozen soup in the refrigerator overnight.
Reheat the soup in a pot on the stovetop over medium heat, stirring occasionally, until heated through.
If the soup appears too thick after reheating, add a little vegetable broth or water to achieve the desired consistency.
Prepare fresh toppings like tortilla strips, avocado, radishes, queso fresco, and cilantro to garnish the reheated soup for the best taste and texture.

How To Reheat Tortilla Soup Leftovers

To reheat leftover vegetarian tortilla soup, start by transferring the desired portion to a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent splattering and to help retain moisture. Microwave on high for 1-2 minutes, stirring occasionally, until the soup is heated through.
Alternatively, you can reheat the soup on the stovetop. Pour the desired amount into a saucepan and heat over medium-low heat, stirring occasionally, until the soup is simmering and heated through. This method allows you to adjust the consistency of the soup by adding a little vegetable stock or water if it has thickened too much during storage.
For a crispy texture, reheat the tortilla strips separately. Preheat your oven to 350°F (175°C) and spread the tortilla strips on a baking sheet. Bake for 5-7 minutes, or until they are crispy and warm. Alternatively, you can reheat them in a skillet over medium heat, stirring frequently, until crispy.
If you have stored the toppings separately, reheat the soup using your preferred method, then add the fresh toppings just before serving. This will ensure that the avocado, radishes, and cilantro maintain their fresh taste and texture.
For a more flavorful reheated soup, consider adding a squeeze of fresh lime juice or a sprinkle of chopped cilantro before serving. These fresh ingredients will brighten up the flavors and make the soup taste as if it were freshly prepared.

Interesting Fact About Vegetarian Tortilla Soup

The vegetarian tortilla soup recipe is a delicious and nutritious option for those looking for a meatless meal. It is packed with protein from the black beans and hominy, and the avocado provides healthy fats. This soup is also a great source of fiber and vitamins. Enjoying this soup with lime wedges and hot sauce adds a zesty and spicy kick to the dish, enhancing the overall flavor.

Is Making Vegetarian Tortilla Soup Cost-Effective?

This vegetarian tortilla soup recipe is highly cost-effective for a household. With affordable ingredients like vegetable stock, black beans, and corn tortillas, it offers great value. The use of avocado and radishes adds a touch of luxury without breaking the bank. The approximate cost for a household of 4 people is around $20, making it a budget-friendly option. Overall, this recipe earns a solid 8/10 for its economical use of ingredients and the delicious flavors it offers.

Is Vegetarian Tortilla Soup Healthy?

This vegetarian tortilla soup recipe is a healthy and nutritious option. Here's why:

It's packed with vegetables like onion, garlic, jalapeños, tomatoes, and avocado, providing essential vitamins, minerals, and fiber.
Black beans and hominy offer a good source of plant-based protein and complex carbohydrates.
The recipe uses healthy fats from olive oil and avocado, which are beneficial for heart health and satiety.
The soup is low in saturated fat and contains no cholesterol, as it is vegetarian.
The tortilla strips are baked instead of fried, reducing the overall fat content.

To make this recipe even healthier, consider the following suggestions:

Use low-sodium vegetable stock to reduce the overall sodium content of the dish.
Increase the variety of vegetables by adding bell peppers, zucchini, or carrots for additional nutrients and fiber.
Opt for whole grain tortillas to increase the fiber content and provide a slower release of energy.
Reduce the amount of queso fresco or replace it with a lower-fat cheese alternative to decrease the saturated fat content.
Add more herbs and spices, such as oregano or smoked paprika, to enhance the flavor without relying on excessive salt.
Serve the soup with a side salad or extra vegetables to boost the overall nutrient density of the meal.
Prepare a larger batch and portion it out for multiple meals, as soups often taste better the next day and can be easily reheated for a quick, healthy lunch or dinner.

Editor's Take on This Vegetarian Tortilla Soup Recipe

This vegetarian tortilla soup recipe is a delightful blend of flavors and textures. The combination of roasted tortilla strips, creamy avocado, and zesty lime adds a refreshing twist to the traditional tortilla soup. The use of hominy and black beans provides a hearty and satisfying element, while the queso fresco and radishes offer a lovely contrast. The addition of cilantro and hot sauce at the end brings a burst of freshness and heat. Overall, this recipe is a wonderful vegetarian option that is both comforting and full of vibrant, bold flavors.

Enhance Your Vegetarian Tortilla Soup Recipe with These Unique Side Dishes:

Roasted Vegetable Salad: A colorful medley of roasted vegetables tossed in a tangy vinaigrette, perfect for balancing out the warmth of the tortilla soup.

Grilled Fruit Skewers: Fresh fruit skewers lightly grilled for a caramelized sweetness that pairs beautifully with the spicy kick of the soup.

Cilantro-Lime Rice: Fluffy rice infused with zesty lime and fragrant cilantro, a refreshing accompaniment to the hearty tortilla soup.

Similar Recipes to Try If You Like Vegetarian Tortilla Soup

Roasted Vegetable Quinoa Salad: This salad is packed with roasted vegetables and protein-rich quinoa, making it a satisfying and nutritious meal.

Spicy Beef Tacos: These tacos are filled with flavorful and spicy beef, topped with fresh salsa and creamy avocado for a delicious and satisfying meal.

Mango Coconut Chia Pudding: This creamy and tropical chia pudding is made with fresh mango and coconut milk, creating a refreshing and healthy dessert or snack option.

Perfect Appetizers and Desserts for a Vegetarian Tortilla Soup Meal

Appetizers:

Stuffed Mushrooms: Sautéed mushrooms filled with a savory mixture of cream cheese, garlic, and herbs, then baked to perfection. A delightful and elegant appetizer that will impress your guests.

Spinach and Artichoke Dip: A creamy and indulgent blend of spinach, artichokes, and cheese, served warm with crispy tortilla chips. The ultimate comfort food appetizer for any gathering.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.

Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a delightful and refreshing treat. The combination of sweet and tangy flavors creates a perfect balance in every spoonful.

Why trust this Vegetarian Tortilla Soup Recipe:

This recipe offers a flavorful and satisfying vegetarian twist on the classic tortilla soup. With a rich blend of spices, vegetables, and beans, it promises a hearty and nutritious meal. The step-by-step instructions ensure a foolproof cooking experience, and the use of fresh avocado, radishes, and queso fresco adds a delightful touch. Trust in the combination of traditional and innovative elements to create a truly delicious and comforting dish.

Share your thoughts on this delicious Vegetarian Tortilla Soup recipe in the Recipe Sharing forum and let us know if you have any tips or variations to make it even better!

FAQ:

Can I make this soup ahead of time?

Yes, you can definitely make this soup ahead of time. In fact, the flavors tend to develop even more if you let it sit for a few hours or overnight. Just store it in an airtight container in the refrigerator and reheat it when you're ready to enjoy.

Can I make this soup spicy?

Absolutely! If you enjoy a bit of heat, you can increase the amount of jalapeños or add some hot sauce to the soup. You can also leave the seeds in the jalapeños for an extra kick.

Can I substitute any of the ingredients?

Of course! Feel free to customize this soup to your liking. You can substitute hominy with corn, black beans with pinto beans, or add in some extra vegetables like bell peppers or zucchini.

How long will the leftovers last?

The leftovers can be stored in the refrigerator for up to 3-4 days. Just make sure to keep them in an airtight container to maintain freshness.

Can I make this soup vegan?

Absolutely! This soup is easily adaptable to a vegan diet. Just skip the queso fresco or use a dairy-free alternative, and you're good to go.