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Test Kitchen Approved

Creamy Vegan Tortilla Soup

Recipe By Alix Moren

Prep Time

10 Minutes

Cooking Time

30 Minutes

Recipe By Alix Moren

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

Serving Suggestions

Serve with tortilla strips, cubed avocado pieces and sour cream.

Ingredients

2 Tbsp. canola oil

2 onions, coarsely chopped

½ green or red bell pepper, diced

½ jalapeno pepper, seeded and diced

3 cloves garlic, finely chopped

2 Tbsp. tamari (or soy sauce)







8 cups vegetable broth

⅓ cups tomato paste

1 (28 oz.) can diced tomatoes

¼ tsp. Liquid smoke, to taste

8 (6-inch) corn tortillas, roughly chopped

Savory Spice ingredients in this recipe

Directions

Heat oil in a heavy stockpot over medium heat. Add onions, peppers, and garlic and saute 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.