Name: Creamy Vegan Tortilla Soup
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 8 servings
Ingredients: 2 Tbsp. canola oil; 2 onions, coarsely chopped; 1/2 green or red bell pepper, diced; 1/2 jalapeno pepper, seeded and diced; 3 cloves garlic, finely chopped; 2 Tbsp. tamari (or soy sauce); 8 cups vegetable broth; 1/3 cup tomato paste; 1 (28 oz.) can diced tomatoes; 1/4 tsp. liquid smoke, to taste; 8 (6-inch) corn tortillas, roughly chopped

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Creamy Vegan Tortilla Soup

Recipe by Alix Moren

The creaminess of this dairy-free, gluten-free dish comes from blending corn tortillas right into the soup.

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Serves 8 servings

Prep Time 10 minutes

Cooking Time 30 minutes

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Ingredients

2 Tbsp. canola oil 2 onions, coarsely chopped 1/2 green or red bell pepper, diced 1/2 jalapeno pepper, seeded and diced 3 cloves garlic, finely chopped 2 Tbsp. tamari (or soy sauce)

1/4 tsp. Smoked Spanish Sweet Paprika

2 tsp. Hatch Green Chile Powder

2 tsp. Ground Cumin Seeds

1 1/2 tsp. Mayan Sea Salt

1 tsp. Mexican Oregano

1/2 tsp. Coarse Black Malabar Pepper

8 cups vegetable broth 1/3 cup tomato paste 1 (28 oz.) can diced tomatoes 1/4 tsp. liquid smoke, to taste 8 (6-inch) corn tortillas, roughly chopped

Directions

Heat oil in a heavy stockpot over medium heat. Add onions, peppers, and garlic and sauté for 5 min. Stir in tamari and spices and cook for another 2 min. Add remaining ingredients and bring to a boil. Lower heat, cover, and simmer for 15 min. Use an immersion blender or food processor to puree soup until smooth and serve warm.