There’s nothing quite like the aroma of a simmering pot of creamy vegetarian tortilla soup wafting through your kitchen. It’s a warm embrace in a bowl, with flavors dancing together like they’re at a fiesta. Imagine the crunch of fresh tortilla strips meeting the silky texture of that creamy broth, all while the spices swirl around to create an unforgettable experience.

I still remember the first time I made this creamy vegetarian tortilla soup for my family. They gathered around, eyes lighting up as soon as they caught a whiff. It was a chilly evening, and this dish turned our home into a cozy haven, perfect for sharing stories and laughter over steaming bowls.

I served this delightful soup during one of our family’s game nights, and let me tell you, the smiles were worth every spoonful.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Olive Oil: A splash of good quality olive oil adds depth to your soup while sautéing vegetables.
• Onion: One medium onion brings sweetness; sauté until translucent for the best flavor.
• Garlic: Fresh minced garlic elevates the aroma and taste; don’t skimp on it!
• Bell Peppers: Use a mix of colors for visual appeal; they add sweetness and crunch.
• Canned Tomatoes: Diced tomatoes provide acidity and richness; opt for fire-roasted variety for extra depth.
• Vegetable Broth: A good quality broth enhances flavors; low-sodium options are great if you’re watching salt.
• Corn: Sweet corn gives pops of sweetness; frozen works just as well as fresh.
• Black Beans: Canned black beans add protein and heartiness; rinse them well before adding.
• Cumin and Chili Powder: These spices bring warmth and depth; adjust according to your spice tolerance.
• Cream Cheese or Coconut Milk: For creaminess, choose either—both deliver delicious results!
• Tortilla Strips: Crunchy toppings are essential; store-bought or homemade work perfectly!
• Fresh Cilantro: Brighten each bowl with chopped cilantro for freshness.
• Lime Juice: A squeeze adds brightness; use fresh limes for best results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Vegetarian Tortilla Soup

Sauté Your Base: Start by heating olive oil in a large pot over medium heat. Add chopped onions, cooking until they turn translucent and fill your kitchen with their sweet aroma.

Add Garlic & Peppers: Toss in minced garlic along with diced bell peppers. Sauté these until softened, about 5 minutes—this combination will make your taste buds tingle.

Incorporate Tomatoes & Spices: Stir in canned tomatoes, cumin, chili powder, salt, and pepper. Let everything cook together until fragrant—about 3-4 minutes should do it.

Pour in Broth & Beans: Add vegetable broth along with rinsed black beans and corn. Bring the mixture to a gentle boil before reducing heat to simmer for about 15 minutes.

Creamy Enrichment: Mix in cream cheese or coconut milk until fully combined. This will give your soup that luscious creaminess that makes each bite heavenly.

Serve & Garnish: Ladle hot soup into bowls and top with crunchy tortilla strips, fresh cilantro, and lime juice right before serving—this adds an irresistible zing!

Enjoy this delightful creamy vegetarian tortilla soup any day of the week!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add vegetables, broth, and spices. Simmer until flavors meld beautifully.

Add Your Touch

Feel free to swap out beans for lentils or add corn for extra sweetness. Topping with avocado adds a creamy contrast.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop for best results.

Cooking this creamy vegetarian tortilla soup has always been my go-to dish when friends come over; their smiles say it all!

FAQ

Can I make this soup spicier?

Absolutely! Add more chili powder or diced jalapeños to increase the heat level.

What can I use instead of cream?

Coconut milk or cashew cream can provide that creamy texture without dairy.

How do I thicken my tortilla soup?

Blend some of the soup and stir it back for a thicker consistency; it’s magical!

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Creamy Vegetarian Tortilla Soup

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• Author: Ann Foster
• Total Time: 40 minutes
• Yield: Serves 6

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Description

Creamy Vegetarian Tortilla Soup is a comforting, flavorful dish that brings warmth and joy to any table. Packed with vibrant vegetables, hearty black beans, and a rich, creamy broth, this soup is perfect for cozy evenings or gatherings with friends and family. Topped with crunchy tortilla strips and fresh cilantro, each bowl offers a delightful combination of textures and tastes that will make you come back for seconds.

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Ingredients

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• 2 tbsp olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 cup bell peppers (mixed colors), diced
• 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
• 4 cups vegetable broth (low-sodium)
• 1 cup corn (fresh or frozen)
• 1 can (15 oz) black beans, rinsed
• 2 tsp cumin
• 1 tsp chili powder
• 4 oz cream cheese or 1 cup coconut milk
• 1 cup tortilla strips (store-bought or homemade)
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in minced garlic and diced bell peppers; cook until softened (about 5 minutes).
3. Add canned tomatoes, cumin, chili powder, salt, and pepper; cook for another 3-4 minutes until fragrant.
4. Pour in vegetable broth along with rinsed black beans and corn. Bring to a gentle boil, then reduce heat to simmer for about 15 minutes.
5. Mix in cream cheese or coconut milk until well combined for added creaminess.
6. Serve hot, garnished with tortilla strips, fresh cilantro, and a squeeze of lime juice.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: Approximately 1.5 cups (360g)
• Calories: 250
• Sugar: 4g
• Sodium: 450mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 10g
• Protein: 8g
• Cholesterol: 20mg