This comforting vegan tortilla soup is packed with flavor using simple ingredients. Top with crispy tortilla strips and customize with your favorite toppings such as vegan sour cream and fresh avocado for a delicious and satisfying dish that the whole family can enjoy!
Last year I went to Mexico for a much-needed vacation and thoroughly enjoyed becoming fully immersed in their authentic food. It's safe to say I make vegan Mexican-inspired dishes at least once a week (like this flavorful Mexican quinoa salad!), but a Mexican soup has always been missing come soup season.
This vegan tortilla soup is filling that void! It uses a variety of seasonings, dairy-free heavy cream, fresh vegetables, black beans and even a little maple syrup for some added sweetness to make a tortilla soup that is out of this world.
Ingredients
The Soup:
The vegan heavy cream is made in 5 minutes and consists of just cashews, water and salt.
The Homemade Tortilla Strips (or use store-bought tortilla chips):
How to Make Vegan Tortilla Soup
1. Make the tortilla strips (if not using store-bought).
2. Sauté the onions.
3. Sauté the garlic and spices.
4. Add the rest of the ingredients (except the heavy cream) and bring to a rolling boil, then cover and simmer for 10 minutes until the carrots are tender.
5. Stir in the vegan heavy cream.
6. Garnish and enjoy!
If you're into all the toppings on soups, definitely try my vegan loaded baked potato soup where you can add vegan cheese, mushroom bacon and anything else you wish!
I hope you enjoy this Mexican tortilla soup. If you make it, please leave a comment below or share a photo @eatingbyelaine so I can see your creations!
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Best Vegan Tortilla Soup with Crispy Tortilla Strips
- Total Time: 45 minutes
- Yield: 8 1x
- Diet: Vegan
Description
This comforting vegan tortilla soup is packed with flavor using simple ingredients. Top with crispy tortilla strips and customize with your favorite toppings such as vegan sour cream and fresh avocado for a delicious and satisfying dish that the whole family can enjoy!
Ingredients
The Soup:
- 3 tbsp avocado oil
- 1 large red onion, diced
- 1 tbsp fine salt
- 6 large cloves garlic, minced
- 2 tsp chili powder
- 1.5 tsp oregano
- 1 tsp ground cumin
- 2 tsp sweet paprika (not smoked)
- ¼ tsp cayenne (optional for added spiciness)
- 1 tsp garlic powder
- 1 red bell pepper, stem removed, seeded and diced
- 1 yellow bell pepper
- 2 medium carrots, peeled and diced
- 1 jalapeño, stem removed, seeded and finely diced
- 1 tbsp maple syrup
- 1, 26 oz. can diced or chopped tomatoes (I love Pomi brand)
- 2 cans low-sodium black beans, drained and rinsed (or home-cooked black beans)
- 6 cups water
- 1 batch vegan heavy cream (raw cashews, water, salt) - if you have a tree nut allergy you can use ¾ the amount of raw blanched slivered almonds in place of the cashews)
The Tortilla Strips:
- 8 small tortillas
- 2 tbsp avocado oil
- 1 tbsp salt
The Garnishes:
- fresh cilantro
- vegan sour cream
- lime wedges
- avocado slices
- raw diced red onions
- jalapeño slices
- green onions
Instructions
- Make the tortilla strips. Brush both sides of the tortillas generously with avocado oil and sprinkle with salt. Stack the tortillas and use a pizza slicer to slice into ¼-inch strips (and then slice in the other direction to make them 2-3 inches long). Air fry at 400 degrees F for 5 minutes, toss with tongs and then air fry again for another 2-3 minutes. They should look golden brown and crispy! Sprinkle with extra salt just as they come out of the air fryer and set aside.
- Sauté the onions. Add oil, onion and salt to a 5.5 quart dutch oven or large pot and cook for 5-10 minutes over low to medium heat. If you have time to sauté them for longer you can start to caramelize the onions slightly to further bring out their natural sweetness, which will enhance the flavor of the soup.
- Sauté the garlic and spices. Add the minced garlic, chili powder, cumin, oregano, paprika, garlic powder and cayenne to the pot and sauté for another 2 minutes.
- Add the jalapeño, bell peppers, carrots, diced tomatoes, black beans, maple syrup, water and vegan heavy cream. Bring to a rolling boil, then cover and simmer for 10 minutes until the carrots are tender.
- Serve immediately. Ladle into bowls and serve hot. Garnish with vegan sour cream, tortilla strips, cilantro, lime wedges, avocado, diced red onion, sliced jalapeño and green onions.
Notes
Store leftover soup in an airtight container in the refrigerator for 4-5 days. It will thicken a bit as it sits so feel free to thin it out the next day with a little water before reheating. Reheat in the microwave or on the stovetop.
To freeze, allow the soup to cool to room temperature first. Freeze for up to 3 months. To serve, let the soup thaw out in the refrigerator overnight before reheating.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ashlee Baskin says
About how much heavy cream is one batch? I have some vegan cream already made here and would rather use that than making a new batch. Thanks!
Elaine Gordon says
Hi, Ashlee: Good question! It is about 1 cup. But honestly it is flexible and if you like it really creamy you can use more. I hope that helps! Best, Elaine
Renee says
This was delicious! My son was recently found to be intolerant to gluten, dairy, and sugar so I'm so thankful to find your site. This is the first recipe I've made and I'm excited to keep trying all of them!
Elaine Gordon says
Thank you so much! I appreciate you letting me know. I hope my recipes are helpful with you and your son. Best, Elaine
Miranda Acred says
Hello! What about using a store bought vegan heavy cream & vegan sour cream ?
Elaine Gordon says
Yes, that would likely work but results may vary slightly. I've only tested with my homemade versions. I imagine it would be fine though.