Vegan Tortilla Soup is a delightful and hearty dish that brings warmth and comfort to the table. This vibrant soup is packed with flavor and nutrition, making it perfect for a cozy dinner or a gathering with friends. With a mix of spices, wholesome ingredients, and the satisfying crunch of tortilla strips, this recipe is sure to become a favorite in your kitchen. Let’s dive into why you’ll love this vegan version of tortilla soup and how to create it step by step!
Reasons to Love Vegan Tortilla Soup
There are countless reasons to adore Vegan Tortilla Soup. Here are just a few:
– Flavorful and Spicy: The combination of cumin, smoked paprika, and chili flakes gives this soup a robust flavor profile that is both spicy and comforting.
– Nutritious Ingredients: Packed with butternut squash, black beans, and spinach, each serving is loaded with vitamins and minerals.
– Quick and Easy: This recipe comes together in under an hour, making it a perfect weeknight meal.
– Customizable: Feel free to adjust the spice levels or add your favorite toppings such as avocado or fresh cilantro.
– Perfect for Meal Prep: This soup stores well, making it a great option for meal prepping for the week ahead.
Ingredient Notes
Before we start cooking, let’s look at the ingredients you’ll need:
- 25 oz Butternut Squash: Adds natural sweetness and creaminess to the soup.
- 14 oz Chopped Tomatoes (canned): Provides a rich base and acidity to balance the flavors.
- 9 oz Black Beans: A fantastic source of protein and fiber.
- 4.5 oz Spinach (frozen): Adds color and nutrients effortlessly.
- 1 Onion: Aromatic base that enhances overall flavor.
- 4 cloves Garlic: Adds depth and richness.
- 2 Tbsp Olive Oil: Used for sautéing the vegetables.
- 1 tsp Cumin: A must-have spice for a warm flavor.
- 1 tsp Smoked Paprika Powder: Gives a smoky depth to the soup.
- 1 tsp Hot Chili Flakes: For those who like a little heat.
- 4 cups Vegetable Broth: The liquid base for the soup, providing flavor and moisture.
- 1 Tbsp Tomato Paste: Enhances the tomato flavor and thickens the soup.
- 5 oz Sweet Corn (canned): Adds a sweet crunch to the mix.
- Salt and Pepper: To taste, enhancing all the flavors.
- 4 Small Tortillas: For crispy topping; you can fry or bake them.
- Fresh Cilantro: Optional, for garnish and added freshness.
Tools of the Trade
To prepare this delicious Vegan Tortilla Soup, you’ll need a few essential tools:
- Large Pot: For cooking the soup on the stove.
- Knife and Cutting Board: For chopping the vegetables.
- Can Opener: To easily open your canned ingredients.
- Wooden Spoon: For stirring the soup.
- Blender (optional): If you prefer a smoother texture.
Method: Vegan Tortilla Soup
Now, let’s get cooking! Follow these steps to make your Vegan Tortilla Soup:
Step 1: Prepare Your Ingredients
Start by peeling and dicing the butternut squash into small cubes. Chop the onion and mince the garlic. Drain and rinse the black beans and sweet corn.
Step 2: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Then, add the minced garlic and sauté for another minute.
Step 3: Add the Squash and Spices
Stir in the diced butternut squash, cumin, smoked paprika, and hot chili flakes. Cook for about 5 minutes, allowing the spices to toast and the squash to soften slightly.
Step 4: Incorporate the Liquids
Add the canned chopped tomatoes, vegetable broth, and tomato paste to the pot. Stir well to combine everything and bring the mixture to a boil.
Step 5: Simmer the Soup
Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, or until the butternut squash is tender.
Step 6: Add the Remaining Ingredients
After the squash is tender, stir in the black beans, spinach, and sweet corn. Allow the soup to cook for an additional 5-10 minutes until everything is heated through.
Step 7: Adjust Seasoning
Taste the soup and season with salt and pepper as desired. If you like it spicier, feel free to add more chili flakes.
Step 8: Prepare the Tortillas
While the soup is simmering, you can prepare the tortillas. Cut them into strips and bake or fry them until they’re crispy. This will add a delicious crunch to your soup.
Adaptations for Special Diets
If you have specific dietary needs, here are some adaptations you can make:
- Gluten-Free: Use gluten-free tortillas or skip them altogether.
- Low-Carb: Replace butternut squash with zucchini or cauliflower.
- Spicy: Increase the amount of hot chili flakes or add jalapeños.
- Protein Boost: Add quinoa or tofu for extra protein.
Notes from the Test Kitchen
This Vegan Tortilla Soup is incredibly forgiving. Feel free to adjust the spices based on your personal preference. You can also add other vegetables like bell peppers or carrots for more variety. If you’re in a hurry, using pre-cut butternut squash or frozen squash can save time without sacrificing flavor.
How to Store & Reheat
Leftover Vegan Tortilla Soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in a pot over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of vegetable broth to reach your desired consistency.
Ask & Learn
Can I freeze Vegan Tortilla Soup?
Yes! This soup freezes well. Just make sure to store it in a freezer-safe container. It can be frozen for up to 3 months.
What toppings can I add to my soup?
Some great toppings include avocado, fresh cilantro, lime juice, or even a dollop of vegan sour cream for extra creaminess.
Can I make this soup in a slow cooker?
Absolutely! You can sauté the onions and garlic first, then transfer everything to a slow cooker and let it cook on low for 6-8 hours.
Is this soup kid-friendly?
Yes! The flavors are mild enough for kids, and you can adjust the spiciness to suit their taste.
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Serve & Enjoy
Now that your Vegan Tortilla Soup is complete, ladle it into bowls and garnish with crispy tortilla strips and fresh cilantro if desired. Each spoonful is a comforting blend of flavors and textures, perfect for warming your body and soul. Enjoy your hearty meal, and don’t forget to share it with friends and family!
Vegan Tortilla Soup
Ingredients
Equipment
Method
- Start by peeling and dicing the butternut squash into small cubes. Chop the onion and mince the garlic. Drain and rinse the black beans and sweet corn.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Then, add the minced garlic and sauté for another minute.
- Stir in the diced butternut squash, cumin, smoked paprika, and hot chili flakes. Cook for about 5 minutes, allowing the spices to toast and the squash to soften slightly.
- Add the canned chopped tomatoes, vegetable broth, and tomato paste to the pot. Stir well to combine everything and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, or until the butternut squash is tender.
- After the squash is tender, stir in the black beans, spinach, and sweet corn. Allow the soup to cook for an additional 5-10 minutes until everything is heated through.
- Taste the soup and season with salt and pepper as desired. If you like it spicier, feel free to add more chili flakes.
- While the soup is simmering, you can prepare the tortillas. Cut them into strips and bake or fry them until they’re crispy. This will add a delicious crunch to your soup.
Notes
- This soup is forgiving; adjust the spices based on your preference.
- Add other vegetables like bell peppers or carrots for variety.
- For quicker prep, use pre-cut butternut squash or frozen squash.
