Blended corn tortillas thicken this creamy vegan tortilla soup. It's boldly flavored with cumin, oregano, chipotle powder & a splash of sherry vinegar.
I have this tortilla rotation: I buy (or make) fresh tortillas, and I freeze the ones I don’t use within a day or two. I’ll use those frozen tortillas for a while reheated directly on the gas stovetop. But before that batch is gone, I’ll inevitably acquire new ones. Soon enough, I have a random assortment of tortillas filling my freezer, all at various stages of pre-freezer burn.
And then I make this vegetarian tortilla soup.
About this vegetarian tortilla soup
There are two types of tortilla soup: the thin brothy kind, which is usually made with chicken, and this creamy style. In the creamy kind, and in this recipe, corn tortillas are cooked into the base of the soup as a thickener. They bring a nice earthy flavor that works especially well with the bold spicy flavors that are in this vegan tortilla soup.
Those bold, spicy flavors come from fire-roasted tomatoes, jalapeño, garlic, and onion. I use dried spices to flavor it further, adding oregano, cumin, and chipotle powder to bring real depth to this soup.
And if you’re not tortilla-d out by now, I suggest topping the soup with crispy tortilla strips and serving it with warm tortillas (fresher ones) on the side. Enjoy!
Creamy Tortilla Soup
- 1 small white or yellow onion, cut into 6 wedges
- 3 garlic cloves (still in the paper)
- 1 jalapeño
- Olive oil
- Sea salt & fresh black pepper
- 1 can (14-oz.) fire roasted diced tomatoes
- (or about 4-5 fresh roma tomatoes, roast them with the onions & peel skins)
- ¼ teaspoon dried oregano
- ¼ teaspoon dried cumin
- ½ teaspoon ancho or chipotle chili powder
- ½ teaspoon agave syrup (or a pinch of sugar)
- 1 teaspoon sherry vinegar
- 3 cups veggie broth
- 3-4 corn tortillas, chopped (plus one extra for crispy topping)
- Juice of 1 lime
- Crispy tortilla strips (sliced from 1 tortilla, toss in olive oil & salt, bake 10 or so minutes)
- Crumbled queso fresco (or feta)
- Cilantro
- Lime wedges, on the side
- More tortillas on the side
- Avocado slices
- Preheat oven to 350 degrees.
- On a large baking sheet, spread out the onion slices, the jalapeno (still whole), garlic cloves and toss with olive oil, salt and pepper. Roast for about 20-30 minutes until the edges of the onions blacken, tossing them about halfway through. Remove the garlic after about 5 minutes, so it doesn’t burn. Remove the jalapeno when the skin is blackened and blistering.
- Place the roasted jalapeno in a small glass bowl with plastic wrap over it (but not touching it). Let it cool for 15 minutes and carefully peel off the skin and remove the stem and seeds. (use utensils if you can, and don’t touch your eye afterward).
- In a medium pot, heat a few tablespoons of olive oil, add the onions, garlic (remove the paper), jalapeno, tomatoes, oregano, cumin, chile powder, a splash of agave or a pinch of sugar, and some salt and pepper. Cook for 4-5 minutes until the tomatoes start to sizzle.
- Add a splash of sherry vinegar and cook for 30 seconds more. Add the broth and chopped tortilla pieces and let simmer for 20-30 minutes. Remove from heat and let cool slightly.
- Transfer to a high speed blender and puree. If your soup is too thick, add some water or broth to thin it to your desired consistency. Taste and adjust seasonings, adding in a squeeze of lime.
- Serve with an extra drizzle of olive oil and the suggested toppings.
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Wow this was great! Just the right amount of heat. I added 5 tortillas and it was really creamy.
Hi Grey – I’m so glad you enjoyed it!
I would love to try this recipe of yours, however I got stuck with one item. What is that jalapeno, and how it looks like?
it’s a small spicy pepper, you can skip it if you want!
I have been browsing your site for 10 minutes and have already fallen in love!
I’m so excited to try this and so many of the other soup recipes you have!!
This was phenomenal, just the right amount of spicy! I had never made anything like this before, but this recipe came out amazing! I added about half a can of chickpeas in with the tomatoes to add a little extra protein so I could have it as an entree instead of a side soup – highly recommend it!
Just curious if you could/should/shouldn’t add beans to this recipe? There are so many variations online and another creamy recipe I found has refried beans, black beans and corn whereas this one only has tomatoes and tortillas! What do you think? Good/bad idea?
Can you modify this for a slow cooker?
Hi Sabrina, I’m not sure, I’ve never really cooked with slow cookers so I’m not sure what changes to suggest, sorry!
Just made this soup tonight and it’s delicious! First time making homemade tortillas too…not sure what took me so long. Great recipe!
Just had to let you know that I made this soup recently and it was delicious! I’ve never had a creamy tortilla soup and I loved it. I served it over rice with tortilla chips on the side and it was so filling and yummy. Thanks for sharing the recipe! 🙂
Oh, I will have to make this for my husband. He loves tortilla soup! Thanks for sharing. Your photos are simple lovely, as always!
My mother-in-law creates a similar creaminess and tortilla based taste by using about 1/4 cup masa harina (the flour used to make homemade tortillas) mixed with some water and then stirred into soup and simmered. It kind of works like corn starch, but more grainy like the tortillas. This method can be used in all types of soup when the earthy corn flavor matches the ingredients. i.e. squash soups.
SUCH a delicious recipe. Changed a few small things to suit my kitchen, and doubled it to make it a main meal for four adults. We couldn’t get enough of it. Will definitely be searching your blog for more vegan lovliness. Thanks for sharing x
Thanks! Glad you (all) liked it and were able sub in ingredients you had on hand…
Made this last night, it was amazing (and easy to make)! Will now be my go-to soup. Thankyou!!!!!!!!!!!!
I LOVE creamy tortilla soup and have been searching for a solid recipe. Can’t wait to make this!
Your web site is a wonderful place! I love your kitchen, the white around all, your photos and the light, your recipes… everything!
Congrats, so much! 🙂
thanks so much Francesca!
I have the tortilla rotation constantly happening in my refrigerator as well. Somehow they seem to hide in the back so when I get to the grocery store, I can never remember if I have them or not. This is a fantastic way to put them to use though – and the freezing is brilliant – don’t know why I’ve never done that before!
I’ve never thought about freezing tortillas. It is a good idea. Your soups sounds so good.
Delicious recipe! I made it yesterday for cinco de mayo! Added some grilled shrimp, queso fresco & avocado on top for protein & packed it for lunch today.
sounds great with grilled shrimp, so glad you liked it!
YUM – this looks absolutely amazing
Thanks for sharing! Anything “creamy” usually works for me but this really makes my mouth watering. I think it’s the combination of spicy and creamy!
I love tortilla soup. I love this creamy version!