Our vegan tortilla soup is Mexico in a bowl, and guaranteed to give you that fiesta feeling!
It’s packed with simple, healthy ingredients and warming, savory flavors, making it an ideal midweek meal for the whole family. We particularly love this authentic recipe as it has been developed by our wonderful Mexican chef, Rodolfo, who has 23 years’ experience in the kitchen.
The best part? It doesn’t take long to make and stores very well, allowing you to prepare a batch in advance and enjoy it all week. Buen provecho!
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Table of contents
What is Tortilla Soup?
Tortilla soup is a classic Mexican comfort food, whatever the season. Also known as sopa azteca, tortilla soup combines flavors such as tomatoes, onions, and garlic with mild spices such as ancho and guajillo chilis for a smoky, warming taste.
Our favorite part of tortilla soup is the garnish or toppings, which add visual appeal, protein, substance, and more flavor. We use vegan sour cream, firm tofu, creamy Hass avocados, and – of course – crispy fried corn tortilla pieces.
Is Tortilla Soup Vegan?
No, tortilla soup is not typically vegan, due to the chicken broth and some of the toppings used.
Of course, we have developed this incredible soup to be fully plant-based. We use vegan sour cream and tofu to add protein and texture, in lieu of chicken.
Is this Vegan Tortilla Soup Gluten-Free?
Yes! By using corn tortillas, this recipe is gluten-free. As always, do check the label of the tortillas you buy, just in case.
Is Vegan Tortilla Soup Easy to Make?
The process is quite easy overall and largely consists of boiling, blending, and straining the ingredients. However, the ingredients are cooked at several different stages, so the recipe requires some good timing and preparation.
What is Vegan Tortilla Soup Made Of?
This tortilla soup consists of a smoky broth along with several chunky garnishes.
For the broth, you need:
- Olive oil
- Onion
- Garlic
- Cumin
- Guajillo chilis (without seeds)
- Dried ancho chilis (without seeds)
- Toasted corn tortillas
- Tomatoes
- Water
- Epazote leaves (optional)
- Salt
- Black pepper
For the garnish you need:
- Firm tofu
- Vegan sour cream
- Fried corn tortilla pieces
- Fried ancho chili (optional)
- Hass avocados
How to Make Vegan Tortilla Soup
Start by sautéing the olive oil, onion, and garlic together in a saucepan over medium-high heat for around 2-3 minutes.
Add in the cumin seeds, chilis, and toasted corn tortillas, and sauté for another minute. Then add in the tomatoes and cook for a further 10 minutes.
Next, add in the water and epazote leaves (if using), and let it boil together for another 10 minutes over medium heat.
Blend everything together until all the ingredients are perfectly mixed. Strain it and transfer the mixture back into the saucepan.
Bring the broth to a boil, and add the salt and pepper. Taste the soup and adjust spices if needed.
When ready to serve, to a bowl add the diced tofu (straight from the package), vegan sour cream, fried corn tortilla pieces, and fried ancho chili. Pour the soup broth into the bowl over the garnishes, and top with sliced avocado. Serve hot!
Tips for the Best Vegan Tortilla Soup
You can experiment with any additions you enjoy. For example, when the soup has been blended and strained, you can add in some black beans and corn for different textures.
If you like a good spice kick, add a few drops of your favorite hot sauce into the soup towards the end of cooking and stir well.
FAQ
How to Store Vegan Tortilla Soup
If you want to store this soup for later, transfer it into an airtight container, allow it to cool, then store it in the fridge. It will last for up to 3 days.
Can You Freeze Vegan Tortilla Soup?
Yes! This tortilla soup freezes very well. Allow it to cool completely, then store it in a freezer-proof container in the freezer for up to 3 months.
When ready to use the soup, thaw it overnight in the fridge, then heat as normal. We recommend preparing and adding fresh garnishes to retain the correct textures and flavors.
Can You Make Vegan Tortilla Soup Ahead of Time?
Yes, this vegan tortilla soup will store well, allowing you to make it ahead of time. Store it in an airtight container in the fridge or freezer until you are ready to use it.
Add the garnishes such as the tofu, avocado and tortilla pieces immediately before serving.
How Long Does Vegan Tortilla Soup Last?
If stored correctly in an airtight container or freezer-proof bag, this vegan tortilla soup will last for up to 3 days in the fridge and up to 3 months in the freezer.
How Can I Thicken My Tortilla Soup?
We love the texture of this soup as it’s not too thick or too thin. If you prefer a thicker soup, you can add more ingredients such as tomatoes, or allow it to cook and reduce for a little longer.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag your photos with @healthiir on Instagram!
Vegan Tortilla Soup
Difficulty: Medium4
servings10
minutes25
minutesIngredients
- For the broth:
1-2 Tbsp olive oil
1/4 onion, chopped
2 cloves garlic, chopped
1 pinch cumin seeds
2 pinches black pepper
2 dried guajillo chilis (without seeds)
2 dried ancho chilis (without seeds)
3 corn tortillas, toasted (or small handful of tortilla chips)
1 lb tomatoes, cut into quarters (about 4 medium roma tomatoes)
6 cups water
4 small epazote leaves (or 2 large ones), optional
1 Tbsp salt
- For the garnish/toppings
1/2 block firm tofu, diced
Fried corn tortilla pieces (chopped / julienne)
Fried ancho chili, optional
1/2 cup vegan sour cream (you can sub unsweetened coconut yogurt)
1-2 Hass avocados, sliced
Directions
- Sauté the olive oil, chopped onion, and chopped garlic together in a saucepan over medium-high heat for around 2-3 minutes.
- Add in the cumin seeds, black pepper, guajillo chilis, ancho chilis, and toasted corn tortillas (broken into pieces with your hands), and sauté for another minute.
- Add in the quartered tomatoes and cook for about 10 minutes, stirring everything around every minute or two.
- Add in 3 cups of the water and epazote leaves (if using), give it a stir, and let it boil together for another 10 minutes over medium heat, stirring every couple of minutes.
- Transfer the mixture into a blender, and blend everything together until all ingredients are perfectly mixed and smooth.
- Transfer the mixture back into the saucepan, and add the last 3 cups of water. If you don’t have a high-speed blender, strain the broth before transferring it back to the saucepan.
- Bring the broth to a boil (this might take several minutes), and add the salt. Taste the soup and adjust spices if needed.
- When ready to serve, to 4 bowl, add the diced tofu into (straight from the package), small handfuls of fried corn tortilla pieces, fried ancho chili, and vegan sour cream. Pour the soup broth into the bowls over the garnishes, and top with fresh, sliced avocado. Serve hot!