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The Best Vegan Tortilla Soup Recipe

This easy delicious vegan tortilla soup makes the perfect weeknight soup! Loaded with protein, veggies, and all the toppings!
Course Appetizer, Gluten-free, Main, Soup, Vegan
Cuisine Mexican
Keyword easy soup recipe, easy tortilla soupo, easy vegan soup, vegan tortilla soup
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings 8 servings
Calories 116kcal
Author Anjali Lalani

Ingredients

  • 2 teasp avocado oil , or any cooking oil
  • 1 cup white onion , chopped
  • 5 cloves garlic , minced
  • 3 tbsp tomato paste
  • 1 teasp ground cumin
  • 4 cups low-sodium vegetable broth
  • 1/3 cup fresh cilantro , finely chopped
  • 1 1/2 cups tomatoes , chopped
  • 2/3 cup frozen corn
  • 15 oz black beans , canned, drained and rinsed thoroughly
  • 2/3 cups zucchini or yellow squash , diced into small cubes
  • 1-2 tbsp jalapeno , (optional) finely diced
  • hot sauce , (optional) Cholula

For the Garnish (all optional, but highly recommended):

  • hot sauce , such as Cholula
  • avocado , diced into small cubes
  • corn tortilla , cut into strips and fried or baked (or use tortilla chips)
  • fresh cilantro , finely chopped
  • fresh jalapeno , finely chopped
US Customary - Metric

Instructions

  • Heat avocado oil in a large soup pot on medium heat.
  • Add the onions and garlic and saute until tender (~1-2 minutes).
  • Mix in tomato paste and cumin. Add a few drops of hot sauce if using.
  • Add the vegetable broth, 1/3 cup cilantro, and a dash of salt. Mix and bring to a boil.
  • Simmer for 15 minutes, uncovered.
  • Add the tomatoes, beans, zucchini, jalapeno (if using), and corn. Simmer for about 20 minutes or until all the vegetables are tender (I typically check the zucchini to see when it's done).
  • Season with salt/pepper to taste.

To Serve:

  • Top with cilantro, avocado, jalapenos, and fresh fried corn tortilla strips. Add a few drops of your favorite hot sauce for additional spice. Enjoy hot!

Notes

For Easy Prep - I love using a chopper to dice the onions, tomatoes, and zucchini to save time.
 
Vegetable Broth - I use Imagine low sodium Organic Vegetable Broth. I've used other brands before, but this one is by far my favorite.
 
Prep Ahead Tips - Chop all the veggies ahead of time. Use tortilla chips instead of making your own.
 
For Toddlers & Babies - Once the soup is done, blend it to your desired consistency.

Nutrition

Calories: 116kcal | Carbohydrates: 23g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 523mg | Potassium: 429mg | Fiber: 6g | Sugar: 4g | Vitamin A: 660IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 2mg