By Sara
Are you ready for a plant-based tortilla soup recipe that your family will love? Now that we’re heading into November full steam ahead, soups are a comforting lunch item for me here in Colorado as the temperatures drop. This one is inspired by a tortilla soup recipe my Mom saw on a TV program called “Milk Street”. Being all about eating as close to whole foods plant-based as possible, I made a few changes to make it a little healthier. Now it has become one of my all-time favorites.
By omitting the oil that was in the original recipe, subbing out the chicken broth with vegetable stock, and omitting the sugar, you can make a much healthier version. The flavor of the fresh cilantro makes the soup taste so bright! And this plant-based or vegan version is definitely not lacking in flavor, which is superb with these simple ingredients! Furthermore, using roasted cloves of garlic adds a delicious depth of flavor as well.
“This recipe is a great way to use up some stale tortilla chips, while no one is the wiser.”
To start, I created an easy vegan cheese topping that adds just a little something, but is optional. It is best made the day prior so that the different flavors can marry in the fridge. This adds just a little creaminess which is the best part about adding it to this delicious Mexican tortilla soup recipe. My favorite toppings include this cheese, some avocado bits, jalapeno, cilantro and more onions.
The soup does use tortilla chips cooked and pureed with the soup to thicken it. I think doing so makes it my favorite all all tortilla soup recipes I’ve made. It’s the perfect meal for the next time you’re craving a light soup or needing a delicious appetizer soup, and one the whole family will enjoy. The flavors are even better the next day, so be sure to make a large pot so that you’ll have enough to enjoy leftovers!
This recipe is a great way to use up some stale tortilla chips, while no one is the wiser. While the recipe calls for jalapeno chilies, if these are too spicy for your taste, you can use poblano peppers instead.
Tofu Cojita Cheese:
5 oz Firm Tofu
1/2 TBSP Nutritional Yeast
1 tsp Apple Cider Vinegar
1/4 tsp red miso powder
Prepare the tofu “cotija”:
In a medium bowl crumble the tofu into very small pieces, resembling cotija cheese. Drizzle the apple cider vinegar, nutritional yeast, and red miso powder over the tofu. Mix together and place in the refrigerator until ready to use. It can be made ahead of time or the day before.
Plant-Based Tortilla Soup Recipe:
Ingredients:
1 large white onion, halved and thinly sliced
6 medium garlic cloves, roasted, smashed and peeled
2 jalapeno chilies, stemmed, seeded and sliced
1 tsp cumin seeds
1 bunch cilantro, stems roughly chopped, (reserved separately)
2 pounds ripe tomatoes, cored
2 cups yellow or white tortilla chips, plus more to serve
1.5 quarts low-sodium vegetable broth or stock
Kosher salt and ground black pepper (or you can use red miso powder instead of the salt)
Optional ingredients for toppings:
Diced red onion or green onion (Optional, for topping)
Jalapeno, diced (optional, for topping)
Diced avocado, to serve, optional
Lime Wedges
Crispy Tortilla strips
Tofu Cojita Cheese, recipe above
Instructions:
1.) Heat a soup pot on medium-high heat until hot, then add the onion, and cook, stirring until softened, about 5 minutes. If it starts to stick, add 1-2 TBSP water and continue to cook. Add the garlic, jalapenos, cumin and cilantro stems, and cook, stirring until fragrant, about 30 seconds. Stir in the tomatoes, tortilla chips, and broth. Bring to a boil, then reduce heat to medium and cook, stirring at a simmer, until the tomatoes have softened and their skins begin to peel away, about 10 minutes.
2.) When the cooking has completed, remove the pot from the heat and let cool, uncovered for 5 minutes. Transfer soup to blender until half full, and then puree until smooth. Continue doing so until all of soup has been pureed. Transfer each batch to a large bowl.
3.) Once all the soup is pureed, this is the perfect time to wash the pot, then pour in the puree. Cook over medium heat, stirring often until heated, about 5 minutes. Taste and season with salt (or red miso powder) and pepper, then stir in half of the chopped cilantro leaves.
4.) To serve, place some corn tortilla strips into individual bowls, then ladle in the soup. Sprinkle with the remaining chopped cilantro leaves, and top with avocado (if using), and “cojita” cheese (if using), and any other of the optional toppings. Using the lime wedges, sprinkle some fresh lime juice into soup.
A side note:
It is important when sauteeing without oil to first warm the pan before adding the ingredients. The onion will impart some of it’s own oils to help it not to stick to the pan. You want to be watching the onions closely, as they can easily burn. If things start to stick, add 1-2 tablespoons of water as needed, and continue to cook.
Additionally, although I used a high-speed blender, you do not necessarily need one for this plant-based tortilla soup. The Vitamix imparts a creamy texture to the soup, and can warm it as it blends, just due to the heat produced from the speed. This makes it an easy tool, and dirties less dishes when making certain foods (such as plant-based cheese sauces). For more on the Vitamix, see our post here.
All in all, this is not a very hearty soup, by itself, but is a delicious recipe to use as an appetizer at your dinner parties or next Mexican themed meal. Or punch up the satiety with some chopped avocado, onion, tomato, and stir these into the soup to enjoy a heartier version. Served with some veggie fajitas, rice and hearty black beans it makes a wonderful meal. I hope this plant-based tortilla soup will become one of your most favorite soups.
What are your favorite soup recipes for the colder months, friend? Do you enjoy something heartier like a chili? If so, check out our chili recipe here. Or, if you’d like a creamy carrot-ginger soup, maybe this one is more your speed.
Please let me know if you try this recipe, what you think! You can comment below, or hit me up on social media, I’d love hearing from you!
