Creamy Tortilla Soup Vegetarian
Warm up with a bowl of Creamy Tortilla Soup Vegetarian, a comforting, flavor-packed dish that combines smoky spices, hearty black beans, and sweet corn in a luscious, creamy broth. This vegetarian twist on the classic tortilla soup is made even more irresistible with a blend of fresh garnishes like avocado, cilantro, and zesty lime wedges. Crispy homemade tortilla strips add the perfect crunch, while blending part of the soup creates a luxurious texture without sacrificing heartiness. Ready in just 45 minutes, this easy recipe is ideal for weeknight dinners or cozy gatherings. Whether you’re a longtime vegetarian or simply craving a meatless meal with bold Southwestern flavors, this creamy tortilla soup is sure to hit the spot!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 5 cups Vegetable broth
- 1 15-ounce can Canned diced tomatoes
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 cup Frozen corn
- 1 cup Heavy cream
- 5 Corn tortillas, cut into thin strips
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 large Avocado, diced (for garnish)
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 1 Lime wedges (for serving)
- 0.5 cup Shredded cheddar cheese (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and cook until softened, about 5 minutes.
Stir in the minced garlic, tomato paste, ground cumin, and chili powder, cooking for 1 minute until fragrant.
Pour in the vegetable broth, diced tomatoes, black beans, and frozen corn. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld together.
While the soup simmers, heat a small skillet over medium heat and toast the tortilla strips until crispy. Set aside.
Using an immersion blender (or a regular blender in batches), carefully blend about half of the soup to create a creamy texture while leaving some chunks for a rustic feel.
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls and top with diced avocado, crispy tortilla strips, chopped cilantro, and shredded cheddar cheese (if using).
Serve alongside lime wedges for an extra zest of flavor.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 9.3 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1049 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
