When you try this vegan tortilla soup, I’m sure it will be on your menu at least once a week. It is straightforward to make, and this is the authentic Mexican recipe but in a vegan version. In Mexico, tortilla soup is a delicious broth served with crispy fried tortilla strips, Mexican crema, diced avocado, and sliced dried chili.
WHY YOU’LL love this VEGAN TORTILLA SOUP
And let me tell you, this soup is not only delicious, but it is also super easy to make. It’s nutritious, and it’s an authentic Mexican recipe, which I loved. I have tried other soups that claim to be tortilla soup but no; they are not authentic; they are good but not the Mexican recipe.
INGREDIENTS TO MAKE MEXICAN TORTILLA SOUP
- Tomatoes
- Medium onion
- Unpeeled garlic cloves
- Cups of water or vegetable broth
- Chipotle chili powder or ancho chili powder. You can also use a whole chile, hydrate it before using.
- Dried oregano, it is better if it is Mexican oregano
- Sea salt
TO SERVE THE TORTILLA SOUP
- Avocado , diced
- Vegan Mexican cream
- Cilantro
- Fried pasilla or guajillo chili strips * optional
HOW TO MAKE THE TORTILLA SOUP?
- ROAST. It all starts with roasting the tomatoes, onion and garlic to get the most flavor out of the vegetables. And then they are blended with the liquid of your choice (it depends on what you are going to use, vegetable broth or water), the chili that you are going to use and a pinch of salt.
- COOK. Pour the caldillo in a pot with a little oil to fry. The trick is that when it changes color and starts to smell delicious, is the perfect moment to season it. Leave it for a few minutes until it is hot and delicious.
- FINISH IT UP. To serve the tortilla soup as we Mexicans serve it, put in the center of the table a small plate with fried tortilla chips, a diced avocado, fresh cheese (I use vegan or I don’t use it), Mexican crema and slices of dried chili.
TO SERVE THE TORTILLA SOUP
- Avocado, diced
- Vegan Mexican crema
- Cilantro, *optional
- Fried pasilla or guajillo chili cut in strips, * optional
FREQUENTLY ASKED QUESTIONS
Yes. The first time I made it, my kids devoured it in a second, so the next time, I made two recipes and still had no leftovers. Now, I make three recipes because I like to have some leftovers.
The best way is to store only the broth in the refrigerator or freezer. When you eat it again, prepare the toppings. You cannot store the soup with tortilla strips or avocado.
The tortilla strips I used to make this soup are from BETTER SNACK, and the best part is that you can buy them on Amazon. And on top of being super-delish, they are organic and help farms and Mexican farmers.
You can make this vegan tortilla soup a day before or several days; you can freeze it. It is one of the soups that will take on flavor as the days go by.
💡MENU💡 I would serve this vegan tortilla soup first and then, lentil picadillo tacos as a main course, served with brown rice and a kale salad.
Other recipes that you may like:
- Mexican lentil soup
- Chickpea and carrot soup
- Mexican vegetable soup
- Pasta and vegetable soup
- Pozole
- Potato soup
- Vegan brocoli soup
- Esquites with hominy
So here is the recipe for this vegan tortilla soup, and I hope you like it as much as I do. If you make it, don’t forget to take a picture of it and share it on Instagram or FB. I love to see your creations!! Or you could save it for later on Pinterest.
Vegan Tortilla Soup
Ingredients
- 4 tomatoes
- ½ onion medium size
- 3 cloves of garlic unpeeled
- 3 cups of water
- 1 or ½ teaspoon of chipotle chili powder or ancho chili powder
- ¼ teaspoon of dried Mexican oregano
- 1 teaspoon of sea salt
To serve
- 1 avocado diced
- Mexican vegan cream
- Cilantro
- Sliced and fried Chili pasilla or guajillo* optional
Instructions
- Put the tomato, onion, and garlic in the pot that you are going to use over high heat to roast. If you prefer you can put ½ teaspoon of vegetable oil. When everything is well roasted, peel the garlic and put into a blender jar with the onion and tomato.
- Add the chipotle chile or ancho chili powder, salt and blend until smooth with three cups of water.
- Return to the pot where you roasted the vegetables and add the oregano. Leave on medium heat for ten minutes or until simmering. Test and adjust seasoning necessary.
- Serve with corn strips, diced avocado, vegan Mexican crema, sprigs of cilantro and sliced guajillo chile or pasilla chile.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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So delish and so easy to make!
I’m making this sopa de tortilla tomorrow! t looks delish!