Vegan Tortilla Soup
Warm your soul with a comforting bowl of Vegan Tortilla Soup. This delightful dish combines an array of vibrant ingredients, creating a rich and hearty soup that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a cozy meal to share with friends, this Vegan Tortilla Soup is sure to impress. Plus, it’s packed with nutrients, making it a wholesome choice for everyone at the table.
Why Cooks Rave About It
Cooks rave about this Vegan Tortilla Soup for its bold flavors and satisfying texture. The combination of butternut squash, black beans, and spices creates a depth of flavor that is both comforting and exciting. The soup is not only easy to prepare but can also be customized to suit your tastes. With a hint of smokiness from the paprika and a touch of heat from the chili flakes, this recipe is a delightful way to enjoy plant-based cooking. And let’s be honest, who doesn’t love crispy tortilla strips floating on top of a warm, savory soup?
Shopping List
To make the best Vegan Tortilla Soup, gather the following ingredients:
- 25 oz Butternut squash
- 14 oz Chopped tomatoes (canned)
- 9 oz Black beans
- 4.5 oz Spinach (frozen)
- 1 Onion
- 4 cloves Garlic
- 2 Tbsp Olive oil
- 1 tsp Cumin
- 1 tsp Smoked paprika powder
- 1 tsp Hot chili flakes
- 4 cups Vegetable broth
- 1 Tbsp Tomato paste
- 5 oz Sweet corn (canned)
- Salt and Pepper to taste
- 4 Small tortillas
- Fresh cilantro (optional)
Cook’s Kit
Before you start cooking, make sure you have the following tools on hand:
- Large pot or Dutch oven: Ideal for simmering your soup.
- Cutting board and knife: For chopping vegetables.
- Wooden spoon or spatula: For stirring the soup.
- Measuring cups and spoons: To ensure accuracy in your ingredients.
- Can opener: For opening canned tomatoes and beans.
Vegan Tortilla Soup Cooking Guide
Step 1: Prepare the Vegetables
Start by peeling and dicing the butternut squash into small cubes. Next, chop the onion and mince the garlic. This will create a flavorful base for your soup.
Step 2: Sauté Onions and Garlic
In your large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, until they become translucent. Add the minced garlic and cook for another minute until fragrant.
Step 3: Add the Butternut Squash
Stir in the diced butternut squash, allowing it to mingle with the onion and garlic for a couple of minutes. This step enhances the flavor profile of your Vegan Tortilla Soup.
Step 4: Incorporate Spices
Sprinkle in the cumin, smoked paprika, and hot chili flakes. Stir well to coat the vegetables with the spices, letting them cook for another minute to release their essential oils.
Step 5: Pour in the Broth
Add the vegetable broth, canned tomatoes, and tomato paste to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, or until the butternut squash is tender.
Step 6: Add Remaining Ingredients
Once the squash is cooked, stir in the black beans, frozen spinach, and sweet corn. Season with salt and pepper to taste. Allow the soup to simmer for an additional 5-10 minutes to heat everything through.
Step 7: Prepare Tortilla Strips
While your soup is simmering, heat a small skillet over medium heat. Cut the tortillas into strips and lightly toast them in the skillet until they are crispy. This will add a delightful crunch to your Vegan Tortilla Soup.
Step 8: Serve and Enjoy
Ladle the soup into bowls and top with crispy tortilla strips. If desired, garnish with fresh cilantro for an added burst of flavor. Enjoy your warm and comforting Vegan Tortilla Soup!
Dietary Customizations
This Vegan Tortilla Soup recipe is highly adaptable. Here are some suggestions for customization:
- For a spicier version, add more hot chili flakes or diced jalapeños.
- Swap black beans with kidney beans or chickpeas for a different texture.
- For a creamier soup, blend half of the soup and then stir it back in.
- Add diced avocado or lime juice before serving for extra freshness.
Chef’s Rationale
This Vegan Tortilla Soup is designed to be nutritious and satisfying. The butternut squash provides a natural sweetness and creaminess, while the black beans and spinach add protein and fiber. The combination of spices not only enhances the flavor but also offers various health benefits. The crispy tortilla strips elevate the dish, providing a delightful contrast to the smooth soup. This recipe encourages creativity and can be adjusted based on personal preferences or seasonal ingredients.
Storage & Reheat Guide
To store your Vegan Tortilla Soup:
- Let the soup cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth if it has thickened too much.
Top Questions & Answers
Can I use fresh butternut squash instead of canned?
Absolutely! Fresh butternut squash adds a wonderful flavor and texture to the soup. Just ensure it is peeled and diced before adding it to the pot.
Is this soup gluten-free?
Yes, this Vegan Tortilla Soup is gluten-free as long as you use corn tortillas. Make sure to check labels on packaged ingredients to confirm they are gluten-free.
Can I make this soup in advance?
Yes! This soup tastes even better the next day as the flavors meld together. Prepare it a day ahead and reheat when ready to serve.
What can I use instead of vegetable broth?
You can substitute vegetable broth with water, though you may want to add additional seasonings to boost the flavor. Homemade vegetable stock is also an excellent alternative.
Wrap-Up
Vegan Tortilla Soup is a delightful dish that combines hearty ingredients with bold flavors, making it a staple for any plant-based kitchen. Quick to prepare and packed with nutrition, it’s the ideal meal for busy weeknights or a cozy gathering with friends and family. The versatility of this recipe allows for endless customization, ensuring that you can make it your own every time. Whether topped with crispy tortillas or fresh cilantro, this Vegan Tortilla Soup is sure to become a favorite in your household.
With its comforting warmth and rich taste, this soup is more than just a meal; it’s a hug in a bowl. So gather your ingredients, follow the simple steps, and treat yourself to a delicious bowl of Vegan Tortilla Soup that everyone will love. Enjoy!
Vegan Tortilla Soup
Ingredients
Equipment
Method
- Start by peeling and dicing the butternut squash into small cubes. Next, chop the onion and mince the garlic. This will create a flavorful base for your soup.
- In your large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, until they become translucent. Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced butternut squash, allowing it to mingle with the onion and garlic for a couple of minutes. This step enhances the flavor profile of your Vegan Tortilla Soup.
- Sprinkle in the cumin, smoked paprika, and hot chili flakes. Stir well to coat the vegetables with the spices, letting them cook for another minute to release their essential oils.
- Add the vegetable broth, canned tomatoes, and tomato paste to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, or until the butternut squash is tender.
- Once the squash is cooked, stir in the black beans, frozen spinach, and sweet corn. Season with salt and pepper to taste. Allow the soup to simmer for an additional 5-10 minutes to heat everything through.
- While your soup is simmering, heat a small skillet over medium heat. Cut the tortillas into strips and lightly toast them in the skillet until they are crispy. This will add a delightful crunch to your Vegan Tortilla Soup.
- Ladle the soup into bowls and top with crispy tortilla strips. If desired, garnish with fresh cilantro for an added burst of flavor. Enjoy your warm and comforting Vegan Tortilla Soup!
Notes
- Let the soup cool completely before storing it in an airtight container.
- This soup can be refrigerated for up to 5 days or frozen for up to 3 months.
- For a spicier version, add more hot chili flakes or diced jalapeños.
