Vegan Creamy Tortilla Soup
Hello & Happy Monday!!
Believe it or not, I was never a huge soup person. Soups are ubiquitous for animal products whether it be broth or heavy cream and are laden with unnecessary excess salt. That being said, for a long time I never enjoyed soups while dining out. Once I started to delve into cooking years ago, I discovered my love for soup again because bottom line, they are just so easy!
From a distance soups sound involved and tedious, but they are one of the most seamless concepts to throw together and are veggie packed. With just about 99% of soups you can throw in endless veggies without compromising the flavor making them a great option for picky eaters.
One of my personal favorite soups is tortilla! Typically you’ll find it more broth based, but since this is a vegan version I love to enrich the texture and boost flavor to combat the potential lack of flavor with no animal products. .
I personal love all the Mexican components such as beans, corn, avocado, and cilantro so this soup is one of my favorites. Believe it or not, this was one of the first concepts I created back in 2014 and it still holds up today.
What’s fab about this soup, is seriously everything! It’s quick, easy, affordable, features accessible ingredients, is packed with plant protein, packed with fiber, can be made in minutes, made in bulk, has a cheesy flavor from the cashews, a bit of heat from the chipotles, and a hint of sweet from the corn! It’s filling and just even writing about this soup gets me excited!
If you love tortilla soup or just staple recipes that you can love for years to come, this is it! You have to try my vegan Tortilla Soup!!
Why this recipe is great:
Creamy and cheesy from the soaked cashews
Perf for fall
Can easily be made in bulk
Eat Drink Shrink
20 minPrep Time
15 minCook Time
35 minTotal Time
- 1 tablespoon olive oil
- 1/2 large yellow onion, diced
- 1 teaspoon minced garlic
- 1 can (10 ounces) red enchilada sauce
- 1 can (10.5 ounces) fire-roasted diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 chipotle pepper in adobo sauce
- 2 tsp liquid smoke (optional)
- 4 cups Vegetable stock
- 1 cup soaked cashews (overnight)
- 1 teaspoon ground cumin
- 1 and 1/2 teaspoons chili powder
- salt/pepper as desired
- Toppings: Cilantro, baked tortilla chips etc
- Place a large dutch oven or pot over medium high heat and add the olive oil.
- While that oil is heating, give a quick dice to the yellow onion. Saute, stirring occasionally for 3-4 minutes. (While the onion is cooking, open and prepare cans.
- Add in the garlic and stir for another 30 seconds.
- Pour in the enchilada sauce, the undrained fire-roasted diced tomatoes, drained and rinsed black beans, drained corn, liquid smoke, and vegetable broth (save 1 1/2 cups). Stir to combine.
- In a blender or food processor combine the soaked cashews, 1 1/2 cups broth, and chipotle peppers in adobo sauce. Blend until smooth and add back into the pot with the remaining ingredients. If you don't have time to soak them simply place them in a bowl of water and pop in the microwave for 2 minutes. Allow to stand for 10 minutes.
- Increase the heat to high. While it's heating through to a boil, add in the cumin, salt/pepper, and chili powder. Stir again.
- Serve with your favorite toppings such as avocado, fresh lime juice, tortilla strips, fresh chopped cilantro, etc