Vegan Tortilla Soup
A vibrant and flavor-packed vegan soup featuring earthy spices, hearty black beans, and sweet corn, all topped with crispy tortilla strips.
Ingredients
For the Soup
- 1 tablespoon olive oil or sauté with water for a lighter version
- 1 medium onion, peeled and diced sweet or yellow works best
- 4 cloves garlic, minced fresh is always better!
- 2 teaspoons ground cumin for that earthy depth
- 1 tablespoon smoked paprika adds a lovely smoky flavor
- ½ teaspoon dried chili flakes adjust to your spice preference
- 1 teaspoon dried thyme herbal goodness
- 2 tablespoons cornstarch or cornflour in the UK; arrowroot works too
- 3 cups fire-roasted crushed tomatoes canned is convenient, but fresh can work too!
- 3 cups stock vegetable stock for a vegan-friendly option
- 3 cups black beans, drained and rinsed a fantastic source of protein!
- 1½ cups sweet corn frozen or canned works; fresh is even better!
- 1 tablespoon sugar to balance the acidity of the tomatoes
- 2 teaspoons salt or to taste
- 1 teaspoon freshly ground black pepper enhancing all the flavors
- 1 lime juiced freshly squeezed for that zesty punch
For the Tortilla Strips
- 6 small corn tortillas (5 to 6 inches in size) for crispy toppings
- 2 tablespoons oil for baking the tortillas
- a pinch salt for seasoning
Instructions
Preparation
- Place a large soup pan over medium heat and add 1 tablespoon of olive oil. Wait for it to shimmer, then toss in the diced onion. Sauté until translucent (about 5 minutes), and then add the minced garlic. Cook for an additional minute until fragrant.
- Stir in the ground cumin, smoked paprika, dried chili flakes, and dried thyme. Allow them to toast for about 1-2 minutes, stirring frequently for the spices to bloom.
- Sprinkle in the 2 tablespoons of cornstarch. It might look lumpy at first but keep stirring—it'll come together!
- Add the fire-roasted crushed tomatoes, stirring well to incorporate everything. Pour in the stock, black beans, sweet corn, and the tablespoon of sugar. Stir everything to combine, and bring it to a gentle simmer. Cook for about 10-15 minutes until the soup is hot and slightly thickened.
Prepare Tortilla Strips
- While the soup simmers, preheat your oven to 375°F (190°C) and line a large baking tray with parchment paper. Stack the tortillas, and with a sharp knife, cut them into long strips about ¼-inch wide.
- Place the tortilla strips in a large bowl, drizzle with 2 tablespoons of oil, and toss until they’re well-coated. Spread the strips in a single layer on the prepared baking tray and sprinkle lightly with a pinch of salt. Bake for about 10-12 minutes, or until golden and crispy—don’t walk away; keep an eye on them!
Finishing Touches
- Once your soup is done simmering, remove it from the heat. Season with salt and pepper to taste, and squeeze in the juice of 1 lime. Give it a quick stir.
- Ladle the hot soup into bowls and top each with a generous handful of crispy tortilla strips. Feel free to add any toppings you love—avocado, cilantro, or a dollop of vegan sour cream add an incredible touch!
Notes
For extra flavor, try toasting the corn tortillas in the oven with a dash of chili powder before cutting them into strips! The soup flavors deepen after a day in the fridge, so it’s even better as leftovers. It can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.