Obsessed with Mexican Food and Meatless Mondays? Love a cozy soup during the week? Have I got the recipe for you! This Creamy Vegetarian Tortilla Soup checks all the boxes and will have everyone at the table licking their bowls clean.
Traditional tortilla soup is often made with chicken, but this version stays true to its classic flavors—just purely plant-based. A cozy, creamy base of tomatoes and spices with a splash of cream, loaded with hearty beans, sweet corn, and toppings that take it to the next level.
❓What is Tortilla Soup?
Are you envisioning a pot of broth boiling with a bag of tortilla chips being dumped inside? 😂 If you're unfamiliar with this recipe, that's okay. I think the soup name allows the imagination to run wild.
As a teenager, the sound of 'Tortilla Soup' would’ve sounded like the ultimate rebellion, like having a bowl of nacho soup. But to your mother's displeasure, this soup is so much more. Tortilla Soup, also known as Sopa De Tortilla, is packed with the comfort of delicious Mexican spices and ingredients, while still offering a nutrient-dense base for a filling meal. What really makes this Tortilla Soup special? The addition of Masa Harina, a ground corn maize, which is blended into the soup to thicken it and enhance that authentic corn tortilla flavor.
Not to mention the convenience this soup offers for weeknight meals—most of these ingredients can be found in your pantry, with just a few fresh items needed to complete the dish.
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🥘 Ingredients
This Tortilla Soup is packed with flavorful Mexican ingredients for a comforting, hearty dish. This vegetarian version features veggies and hearty spices, making it a flavorful, meat-free option.
- Tomatoes
- Black Beans
- Corn
- Vegetable Broth
- Masa Harina
See recipe card for quantities.
🌽 Is Vegetarian Tortilla Soup Gluten-Free?
Yes, this Creamy Vegetarian Tortilla Soup is Gluten-Free as written. The Masa Harina we use to thicken the soup and add to the flavor is made from ground corn maize.
Is Vegetarian Tortilla Soup Vegan?
No, this recipe contains dairy, including cream in the soup, as well as, cheese and sour cream for toppings. However, you can easily make it vegan by substituting with your favorite dairy-free options.
Mexican Vegetarian Recipes
If you love recipes like this one, be sure to try out Loaded Vegetarian Nachos, Vegetarian Tacos, and this Meatless Vegetarian Chili.
Storage
Tortilla soup can last in the fridge for about 3 to 4 days when stored in an airtight container. For best results, store the toppings separately and add fresh toppings when serving leftovers.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Creamy Vegetarian Tortilla Soup:
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📖 Recipe
Creamy Vegetarian Tortilla Soup
Ingredients
- 2 tablespoon Olive Oil
- 1 Medium Onion, finely chopped
- 1 Jalapeño, minced
- 3 cloves Garlic, minced
- ¾ cup Heavy Cream
- ¼ cup Masa Harina
- 1 can petite diced tomatoes
- 1 ½ cup frozen or fresh corn
- 1 can Black Beans 15 oz, drained & rinsed
- 32 ounce Vegetable broth
- 1 teaspoon Chili Powder
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- Salt & Pepper to Taste
Toppings
- Monterrey Jack Cheese, shredded
- Avocado, chopped
- Sour Cream
- Tortilla Strips
Instructions
- Heat olive oil in a dutch oven or pot over medium heat. Once the oil is heated, add the onions and jalapeño. Stir and cook for about 4-7 minutes, until tender. Lower the heat to medium-low and add the garlic, cooking for about a minute
- Sprinkle the spices over the cooked vegetables. Stir to coat. Now add the Masa Harina over the vegetables, and repeat to stir and coat the vegetables fully. Slowly add the cream, a tablespoon or so at a time. Continue to mix in between so it thickens until all of the cream is added.
- Add about ½ to ¾ of the vegetable broth, reserving the remainder to thin out the soup later or before storing leftovers, as the soup will naturally thicken as it sits. Stir in the can of diced tomatoes, black beans, and corn. Season with salt and pepper to taste, and add additional spice if desired.
- Raise the heat to Medium-High to allow the soup to come to a simmer. Then lower it and let is cook for about 15-20 minutes so that all of the flavors meld together.
- When the soup is finished, add additional broth if it has reduced or thickened too much. To serve, top each bowl with chopped avocado, cheese, sour cream, tortilla strips, and any other desired toppings.
Gwen says
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