Creamy Vegan Tortilla Soup

Creamy vegan tortilla soup with roasted red pepper, jalapenos, and garlic (yes, garlic) gets its ‘stick to your ribs’ infusion with corn tortillas.

I am sure there is an authentic tortilla soup (Sopa Azteca) recipe out there, but this plant-based version is more of my own soup passion. That means it’s huge on flavor and satisfaction and easy on the kitchen time. So, crank up the oven, grab your soup pot, blare your favorite tunes, and let’s get a hearty soup on the menu.

If you like to sort your cooking processes, then I’ll say there are four for this one. No, I’m not breaking my commitment to easy cooking. Each step is simple.

Start by allowing yourself 5 minutes to do a little planning. Yes, you have 5 minutes before you start digging in the pantry or fridge, or worse, firing up a burner. You will reap serious rewards no matter what you've got cooking.

Here’s what to think about:

1. Roasting peppers

2. Corn tortillas

3. The pot

4. Soup garnishes

Let’s start with the peppers. It’s what you want to take on first.

This soup gets spoonfuls of flavor from roasted red peppers. I highly recommend (just short of demand) that you roast your own. It’s going to take 20 minutes, and you can add a jalapeno or 2, plus the garlic. 

Why roast your own?

Oh, I’ll tell you why – have you bought a jar of roasted red peppers? I doubt the peppers are enthralled about swimming in oil, and I know my scale doesn’t appreciate it. Do you know who else doesn’t like those oily red peppers? Your heart. Happy hearts lead to happy dances.

Roasting tips

The smell of roasting peppers is all you need to appreciate why I am a big advocate for pepper DIY. It’s a bit of charcoal grilling that meets something slightly illicit (in some places). Roasting is well-worth the tiny bit of extra effort as it gives your soup a smoky flavor.

Although you can certainly fire up your grill to roast peppers or roast them over an open flame on a gas stove, my preference is letting my oven do the job. And this leads me to my sagest advice – line your baking tray with parchment paper or a baking mat. Peppers are notorious for ruining baking trays. Even if you use a ceramic dish, you’ll spend hours getting them clean – if that’s possible at all. Believe me and my old, stained baking tray. And don’t even ask me about my pizza stone. That was a big mistake.

To avoid over-roasting the garlic or jalapenos, cut each red pepper into 4-6 pieces. You need to cut them anyhow to remove the core and seeds, so just cut them into a few more sections. This will also make them easier to handle if you want to cool and dice them. You can also add those roasted pieces directly to your soup pot.

That dropping peppers into the pot bit assumes that you are not going to peel them. I’m leaving this decision entirely up to you. A lot of folks prefer to remove the roasted skin from the peppers, although they are entirely edible. I usually remove the skin that is already falling off or has gotten a bit too brown (black) and leave the rest. Hey, we’re going to puree it anyhow (that’s my excuse). It probably goes without saying, but I’m a talker, so know that the more roasted pepper skin you leave, the more roasted flavor you’ll be getting.

Hi soup, meet tortilla

Specifically, corn tortillas. Here’s why you need to put this on the consideration list. Maybe that’s just another line on the shopping list, but if you make your own corn tortillas, start with this task first. Personally, I never seem to have extras on hand – no matter how many I’ve made. It’s a taco addiction. I admit it, and I have no intention of addressing it. 

Plan for 6-8 tortillas for the soup plus more if you want to crunch some up as a garnish. I always like to make extra chips to go along with this soup, so I will cut several tortillas into eight pieces and toss them in the oven to bake along with the peppers. If you do this, don’t forget about them. They burn easily. Toss them occasionally (around the pan, not in your mouth).

If you buy corn tortillas, read the labels and go for the good ones. The ingredients should basically be corn flour (masa harina) and water. Don’t buy corn tortillas that have added oil. You aren’t buying those items called ‘taco shells.' You are looking for flat masa tortillas.

This is not such a problem for my American readers. But it’s been my experience living in Europe that sometimes corn tortillas are actually made with a mix of corn and wheat flour. They look nothing like what I was raised on in the Southwest of the US. And they taste…Don’t use them for soup. If you can’t find the real thing, do what I did. Start making your own.

The pot

We’re done roasting peppers, so not that 'pot.' Take a second to think about your cooking pot and the eventual step of pureeing the soup. Again, experience talking here. If you are going to use your immersion blender, consider the impact on your pot. I am kind of a reckless 'stick' driver, so I try to avoid using non-stick pots when I make this kind of soup or sauce. I also practice parking before I drive. That's my silly way of explaining that I put the soup pot someplace where I can minimize the mess (like in the sink). That way, if I get distracted (and I usually do), the splatter is somewhat contained.

Your other option for blending the soup is to transfer it to a blender. That can be a bit more cumbersome, but if you start by scooping it out and into the blender, it makes the pot a bit easier to handle.

Once you have the red peppers, jalapenos, and garlic roasting and the tortilla question has been addressed, take a deep sigh. The cooking process is super simple.

You are going to chop and saute an onion let it brown a bit. Alternatively, you can even avoid this step if you add sliced onion along with the peppers. Assuming you haven’t, then after the onions get soft (5 minutes), add the cumin, oregano, and chili powder. Once the spices are mixed in, add the diced tomatoes, tomato paste, roasted peppers, and vegetable broth. Nearly there.

It makes a difference to the overall flavor of the soup if you allow it to simmer for 10 minutes before adding the tortillas. That’s just enough time to cut them into strips before you add them to the soup. Once they soften, which takes about 3 minutes), you are ready to puree.

Once that's accomplished, we need to discuss your optional part 4.

The garnishes

If the mere mention of a garnish makes you revert to a wilted stalk of curly parsley, vanquish this from your memory bank now. Garnishing is sophisticated snacking (in my opinion), and on top of a thick tortilla soup, it’s close to essential.

We’ve already discussed those extra tortilla chips, and if you've restrained yourself, there are a few left after the soup is done.  Here are a few other ideas to top off your soup: 

Lime wedges – although you’ve added lime juice as a last step for the soup, a few extra lime wedges squeezed over the top is a great addition.

Black beans

Corn

Chopped tomatoes or diced red onions

Plant-based sour cream – need I say more?

Avocado – always welcome.

Pickled jalapenos – if you like it spicy, reach for that jar.

Escabeche – homemade pickled jalapenos, carrots, and onions (don’t knock it until you’ve tried it!)

Chopped cilantro

Sliced scallions

Chopped black olives

Final Thoughts

Bowls filled with slightly smoky roasted peppers, spices rooted in Mexico, and a smooth corn tortilla texture are enough to make a meal. And with the simplest of garnishes, well, that can make that meal even more special. It’s said that a garnish of happiness is an ingredient for a good heart. I’ll go with that as long as it doesn’t interrupt my devouring of soup. Peace.

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