Vegan Tortilla Soup
Is it still acceptable to eat soup when it’s 80 degrees?
I think it probably is… we just need to pair it with a cold beer or something, lol. Plus it rained recently, and everyone loves soup on rainy days. By recently I mean you can see the rain in these photos, hahah! A normal person might say Hey, it’s raining. Why don’t I take photos inside, today? Not me! Get out of here with your sense and logic.
Guys, my Mexican/Tex-Mex food addiction is getting Out.Of.Control. It is now an everyday occurrence, no joke. First, I ate nachos for two days, then I ate this soup for a week straight, then I made some weird chili powder-spiced tofu + black rice + broccoli + onion thing with homemade guac and salsa and shoved it in tortillas (super random but very good, FYI). Annnnd I’m still not tired of it.
But let’s talk about this soup:
Because it’s amazing, and so easy to throw together. Maybe you’re thinking tofu is weird in a soup, but I promise you it’s not. Mikey always says he’s not a fan of tofu, and he loved this soup! This is another recipe inspired by and adapted from my new favorite Youtube addiction—Hot For Food. They made a similar tortilla soup using tofu, and it looked so good that I had to give it a go.
There is sooo much flavor and texture packed into this soup, and most of the ingredients are probably already hanging out in your pantry! And in case you were wondering, the toppings are just as important as the soup itself! The lime and cilantro add a brightness to the flavors, the avocado lends a delicious creaminess, and the chips…well, you can’t have tortilla soup without tortillas! I topped the chips with the Garlicky Cashew Cream that I used on my nachos, and it was HEAVEN! Don’t think for a second that I stopped at the three chips pictured here. I had the bag of chips and bottle of cashew cream next to me the entire time, LOL.
PrintVegan Tortilla Soup
Yield: 6ish servings
Ingredients:
- 1 tbsp roasted garlic olive oil
- 1 medium yellow onion, chopped
- kosher salt
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 tsp chili powder (recipe for homemade chili powder here)
- 6 oz. firm tofu, broken into pieces (I use a “savory” seasoned variety)
- 28 oz. can diced fire-roasted tomatoes
- 1/4 cup salsa
- 3 and 1/2 cups vegetable stock
- 15 oz. can black beans
- 1 and 1/2 cups frozen corn
- 1/2 tbsp raw sugar
to serve:
- avocado
- lime wedges
- tortilla chips
- Garlicky Cashew Cream
- fresh cilantro
Directions:
- In a large dutch oven, heat the olive oil over medium-high heat. Add in the onions and a pinch of salt and date for 5 minutes until tender. Add in the bell pepper, and cute for 3-5 more minutes. Add in the garlic, chili powder, and tofu and stir for 1 minute.
- Add in the rest of the ingredients and bring to a boil. Reduce heat to a simmer, and cook for 20-30 minutes.
- Serve with all the toppings 🙂
recipe adapted from here
