Go Back

Warm and Creamy Vegetarian Tortilla Soup Recipe

Creamy Vegetarian Tortilla Soup made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 bell pepper diced
  • 2 carrots diced
  • 2 cups corn fresh or frozen
  • 1 can 15 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup heavy cream or coconut milk
  • Tortilla strips for garnish
  • Fresh cilantro chopped (for garnish)

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the diced bell pepper and carrots, cooking for another 5 minutes.
  5. Stir in the corn, diced tomatoes, vegetable broth, chili powder, and cumin.
  6. Bring the soup to a boil, then reduce to a simmer.
  7. Simmer for 20 minutes, tasting and adjusting seasonings.
  8. Stir in the heavy cream or coconut milk and heat through.
  9. Serve hot, garnished with tortilla strips and fresh cilantro.