Creamy Vegetarian Tortilla Soup

Why You’ll Love This Recipe

This creamy vegetarian tortilla soup is a must-try for anyone who loves bold, savory flavors with a touch of creamy texture. The soup is hearty and comforting yet light enough for a perfect weeknight dinner. It’s a balanced dish with vegetables, beans, and a rich broth that come together to create a satisfying meal. The crispy tortilla strips add the perfect crunch to every bite, and the addition of cheese and sour cream brings a creamy richness that elevates the flavor.

This recipe is vegetarian, making it a great choice for plant-based eaters, but it also appeals to anyone who enjoys delicious, comforting soups. Plus, it’s easy to make, making it a go-to recipe for busy days.

Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 bell pepper, chopped

• 1 zucchini, chopped

• 1 can (14.5 oz) diced tomatoes

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) corn kernels, drained

• 4 cups vegetable broth

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• Salt and pepper to taste

• 1 cup heavy cream

• 1/2 cup shredded cheddar cheese

• 1/2 cup sour cream

• Tortilla chips or strips for garnish

• Fresh cilantro for garnish

• Lime wedges for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.

2. Add the minced garlic, chopped bell pepper, and zucchini to the pot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.

3. Stir in the diced tomatoes, black beans, corn, vegetable broth, cumin, and chili powder. Bring the mixture to a simmer. Let it cook for 15-20 minutes to allow the flavors to meld together.

4. Reduce the heat to low, and stir in the heavy cream. Let the soup simmer for an additional 5 minutes.

5. Taste and adjust seasoning with salt and pepper if needed.

6. Ladle the soup into bowls, then top with shredded cheddar cheese, a dollop of sour cream, tortilla strips, fresh cilantro, and a squeeze of lime.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Spicy: Add diced jalapeños or a dash of hot sauce to increase the heat of the soup.

• Vegan: To make this soup vegan, substitute the heavy cream with coconut milk or any plant-based cream and use dairy-free cheese and sour cream.

• Beans: Feel free to swap black beans with kidney beans or pinto beans for a different flavor profile.

• Extra veggies: Add more vegetables like carrots, spinach, or sweet potatoes for added nutrition and flavor.

• Cheese: For a more decadent soup, add extra cheese on top or use a blend of cheeses like Monterey Jack.

Storage/Reheating

• Storage: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.

• Freezing: You can freeze the soup for up to 3 months. However, avoid adding cream and cheese if you plan to freeze it, as these can affect the texture upon reheating. Add them after reheating.

• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally until warmed through. Add a splash of water or vegetable broth if the soup has thickened too much.

FAQs

Can I make this tortilla soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, but make sure to check that the tortilla chips or strips you use are also gluten-free.

Can I make this soup spicier?

Absolutely! You can add diced jalapeños, chili flakes, or hot sauce to increase the heat.

Can I use chicken instead of beans in this recipe?

Yes, you can add shredded cooked chicken for a non-vegetarian version. This will make the soup heartier and add extra protein.

What can I substitute for sour cream?

If you’re looking for a dairy-free option, you can use a plant-based sour cream or a dollop of guacamole.

Can I use frozen vegetables for this recipe?

Yes, frozen vegetables can be used in place of fresh vegetables. Just make sure to thaw them before adding them to the soup.

How do I make this soup vegan?

To make the soup vegan, use coconut cream instead of heavy cream and substitute dairy-free cheese and sour cream.

Can I add rice to this tortilla soup?

Yes, adding rice can make the soup even heartier. Consider adding cooked rice during the last few minutes of cooking.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply sauté the onions, garlic, bell pepper, and zucchini first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.

Is this tortilla soup healthy?

This soup is relatively healthy, packed with vegetables and beans for fiber and nutrients. You can make it lighter by adjusting the amount of cream and cheese.

Conclusion

This creamy vegetarian tortilla soup is a crowd-pleasing dish that’s perfect for any occasion. With its comforting flavors, creamy texture, and delicious toppings, it’s sure to become a staple in your recipe collection. Whether you’re serving it on a cold evening or preparing a quick weeknight dinner, this soup is sure to satisfy your cravings for something warm, savory, and satisfying.