Vegetarian Tortilla Soup: Smoky & Sweet Perfection

There’s nothing quite like a warm bowl of tortilla soup on a chilly evening. The rich flavors, the satisfying textures, and the comforting aroma all combine to create a truly delightful culinary experience. This Vegetarian Tortilla Soup recipe is a delicious and incredibly easy way to enjoy this classic dish. I’ve crafted this recipe to be hearty, flavorful, and slightly smoky, with a unique twist that elevates it to a whole new level of deliciousness, and best of all, it’s so simple to make!

Why You’ll Love This Recipe

This recipe puts a unique spin on traditional tortilla soup. Here’s why you’ll keep coming back to it:

Smoky Sweet Twist: The secret to this soup’s amazing flavor is the addition of smoked paprika and a touch of maple syrup. These two ingredients create a flavor profile that’s both complex and incredibly satisfying.

Smoked Paprika Magic: The smoked paprika mimics the smoky depth you’d get from grilled chicken, adding a wonderful layer of flavor without any meat. It’s a game-changer!

Maple Syrup Harmony: The maple syrup balances the acidity of the tomatoes and adds a subtle sweetness that perfectly complements the other flavors. It’s a touch of magic that brings everything together.

Quick & Easy: This recipe is designed for busy weeknights. It’s simple to make and comes together in under an hour.

Budget-Friendly: The ingredients are affordable and readily available at most grocery stores, making it a great option for a delicious and economical meal.

Family-Friendly: Even picky eaters will enjoy this flavorful and comforting soup. It’s a guaranteed crowd-pleaser in my kitchen.

Ingredients Needed

• 2 mild dried chili peppers* or 1 to 1 ½ teaspoons chili powder, to taste
• 1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 large yellow or red onion, chopped
• 1 medium red bell pepper, chopped
• ¼ teaspoon fine salt, more to taste
• 4 cloves garlic, pressed or minced
• 2 teaspoons ground cumin
• 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
• 4 cups (32 ounces) vegetable broth
• 4 corn tortillas, cut into 2-inch long, ¼-inch-wide strips
• ¼ cup chopped fresh cilantro, divided
• 1 to 2 tablespoons lime juice, to taste
• Freshly ground black pepper, to taste
• Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese or drizzle of sour cream

Ingredient Notes & Substitutions

Here are a few notes and substitution ideas to help you customize this recipe to your liking:

Chili Peppers: Dried chili peppers offer a deeper, more complex flavor than chili powder. If using dried peppers, remember that different varieties have different heat levels. Ancho peppers are mild, while guajillo peppers have a bit more kick. If using chili powder, adjust the amount to taste.

Tomatoes: Fire-roasted tomatoes add a wonderful smoky flavor to the soup. If you can find them, I highly recommend using them. You can also substitute canned crushed tomatoes for diced tomatoes.

Black Beans: Feel free to experiment with other types of beans, such as pinto or kidney beans. If you prefer to cook your beans from scratch, 3 cups of cooked black beans will work perfectly.

Vegetable Broth: If you’re watching your salt intake, use low-sodium vegetable broth. Homemade broth will add an even richer flavor to the soup. You can even try making your own following a guide like the one found on allrecipes.com.

Tortillas: For a gluten-free option, use gluten-free corn tortillas.

Garnish Options: To make this soup vegan-friendly, use vegan alternatives for feta cheese and sour cream. Diced avocado and radish are also delicious vegan toppings.

Love creamy soups? You might also enjoy this creamy vegan potato soup recipe.

How to Make Vegetarian Tortilla Soup

Here’s how to bring this delicious soup to life in your kitchen:

Step 1: Toasting the Chili Peppers (if using)

If using dried chili peppers, toast them in a dry skillet over medium heat or directly over a gas flame using tongs. Keep turning them until fragrant and slightly darkened. This should only take a minute or two. The aroma that fills your kitchen will be amazing! Once cooled, roughly chop them, discarding the seeds and stem.

Step 2: Blend the Tomatoes and Chili Peppers

Combine the canned tomatoes (with their juices) and chopped toasted peppers in a blender. Blend until smooth, creating a consistent texture that will meld beautifully into the soup. For more information on blending safely, you might want to check out this article on blender safety.

Step 3: Sauté the Aromatics

In a medium Dutch oven or soup pot, warm 2 tablespoons of olive oil over medium heat. Add the chopped onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender and translucent, about 5 to 7 minutes. The salt helps the vegetables release their moisture and soften.

Step 4: Bloom the Spices

Add the garlic and cumin (and chili powder, if using) to the pot. Cook until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic, as this will make it bitter.

Step 5: Simmer the Soup

Add the tomato-chili pepper blend (or just plain tomatoes, if going the chili powder route), black beans, and vegetable broth to the pot. Stir to combine. Bring the mixture to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Simmer for 30 minutes, allowing the flavors to meld together beautifully.

Step 6: Prepare the Tortilla Strips

While the soup is simmering, preheat the oven to 400 degrees Fahrenheit to make the crispy tortilla strips. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Toss the tortilla strips with the remaining 2 teaspoons of olive oil and a sprinkle of salt until lightly and evenly coated. Bake until the strips are crisp and starting to turn golden brown, about 8 to 12 minutes, tossing halfway through.

Step 7: Finish the Soup

Stir most of the chopped cilantro into the soup, reserving a bit for garnish. Stir in 1 tablespoon of lime juice. Taste the soup carefully, and add more salt if needed (I often add up to ¼ teaspoon). Add more lime juice if you’d like a little more zing.

Step 8: Serve

Divide the soup into bowls. Top with crispy tortilla strips, the reserved cilantro, and any additional garnishes of your choice. A dollop of sour cream or a sprinkle of cheese adds a lovely richness, while avocado provides a creamy coolness.

Adjusting the Soup’s Consistency

Sometimes you might want your soup a little thinner or thicker. Here’s how to adjust it:

Thinning: If the soup is too thick, simply add more vegetable broth or water until it reaches your desired consistency.

Thickening: To thicken the soup, you can blend a portion of it using an immersion blender or regular blender. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the soup and simmer until thickened. You can also simmer the soup uncovered for a longer period to reduce the liquid.

Seasoning: Always taste and adjust the seasoning after thinning or thickening the soup.

Pro Tips & Troubleshooting

Pro Tips

• Fire-roasted tomatoes add even more depth of flavor to the soup.
• Don’t skip the fresh lime juice – it brightens the whole soup and balances the flavors.
• Add a bay leaf during simmering for extra flavor complexity (remove before serving).
• Toast the cumin seeds before grinding for a richer, more intense flavor.
• For a richer flavor, use homemade vegetable broth.
• If you don’t have smoked paprika, a pinch of liquid smoke can be used (but use it sparingly!).
• Always taste and adjust seasoning at the end, especially salt and lime juice.

Common Mistakes to Avoid

• Burning the garlic while sautéing – keep the heat moderate and stir frequently.
• Over-baking the tortilla strips – watch them carefully and toss halfway through baking.
• Not tasting and adjusting the seasoning – salt and lime juice are key to balancing the flavors.
• Adding too much maple syrup – start with a small amount and add more to taste.
• Using stale spices – replace spices every 6-12 months for optimal flavor.

Serving & Storage

Serving Ideas

• Garnish with diced avocado, a dollop of sour cream (or a vegan alternative), crumbled cheese, fresh cilantro, and crispy tortilla strips.
• Serve with a side of warm cornbread or Mexican rice for a complete meal.
• Top with a fried egg for added protein and richness.
• Offer a variety of toppings so guests can customize their soup to their liking.

Storage and Make-Ahead

• Fridge: Store leftover soup in an airtight container in the refrigerator for up to 5 days. Store tortilla strips separately to prevent them from getting soggy.
• Freezer: Freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Make-Ahead: The soup can be made ahead of time and stored in the refrigerator for up to 2 days. Add the toppings just before serving.

Conclusion

This Vegetarian Tortilla Soup offers a unique and delicious twist on a classic favorite. The smoky paprika and touch of maple syrup create a depth of flavor that will leave you wanting more. It’s easy to make, budget-friendly, and perfect for a quick and satisfying meal.

Even if you’re new to cooking, this recipe is straightforward and easy to follow. Don’t be afraid to experiment with different toppings and flavors to create your own signature version.

Give this Smoky Sweet Vegetarian Tortilla Soup a try and share your creation with your friends and family! Speaking of sharing with family, this recipe is almost as good as a comforting bowl of cream of broccoli soup. Explore other similar recipes on our site for more delicious meal ideas.

FAQ

Here are some frequently asked questions about this Vegetarian Tortilla Soup recipe:

Is tortilla soup healthy? What are the nutritional benefits? Tortilla soup can be a healthy and nutritious meal option. It’s packed with fiber from the black beans and vitamins from the various vegetables. However, it can be high in sodium, so using low-sodium vegetable broth is recommended. It’s a great way to get a good dose of veggies and plant-based protein! More information about the nutritional value of the ingredients can be found at the USDA FoodData Central website.

Can I make vegetarian tortilla soup in a slow cooker or Instant Pot? What are the adaptations? Yes, you can easily adapt this recipe for a slow cooker or Instant Pot. For a slow cooker, simply combine all the ingredients (except the tortilla strips, cilantro, and lime juice) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. For an Instant Pot, add all the ingredients (except the tortilla strips, cilantro, and lime juice) and cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Stir in the cilantro and lime juice before serving. Remember to bake the tortilla strips separately for both methods.

How can I adjust the spice level of my tortilla soup? Adjusting the spice level is easy! For a milder soup, use fewer chili peppers or less chili powder. You can also remove the seeds and membranes from the chili peppers before toasting them, as this is where most of the heat is concentrated. For a spicier soup, use hotter chili peppers, add a pinch of cayenne pepper, or include a few dashes of your favorite hot sauce.

How do I prevent my tortilla strips from getting soggy in the soup? The key to preventing soggy tortilla strips is to add them just before serving. If you’re adding them to leftovers, re-crisp them in the oven or air fryer for a few minutes before adding them to the soup.

Can I prepare tortilla soup ahead of time, and how should it be stored and reheated? Absolutely! This soup is perfect for making ahead of time. Simply prepare the soup according to the recipe instructions, then store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve, reheat the soup over medium heat until heated through. You may need to add a little extra broth if the soup has thickened during storage. Add the toppings just before serving.

What are some delicious and creative topping options for tortilla soup? The possibilities are endless! Some of my favorite toppings include diced avocado, thinly sliced radish, crumbled cheese, a dollop of sour cream (or vegan alternative), fresh cilantro, lime wedges, and a drizzle of hot sauce. You could also add some pickled onions, roasted corn, or even a sprinkle of toasted pumpkin seeds.

If you are looking for another topping idea, you can make this soup with a dollop of cilantro pesto.

How long does tortilla soup last? Tortilla soup will last for up to 5 days in the refrigerator, stored in an airtight container. You can also freeze it for up to 3 months. Make sure to cool the soup completely before storing it in the fridge or freezer.

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