Soul-Warming Vegetarian Tortilla Soup

This comforting tortilla soup will become your new favorite cozy meal! Perfect for vegetarians and anyone who loves bold Mexican flavors, this hearty soup delivers all the satisfaction of the classic version without any meat.

Recipe Details

Timing & Servings: Cook Time: 1 hour, Additional Time: 30 minutes, Total Time: 1 hour 30 minutes, Serves: 8 people (1 generous cup each).

Nutrition Profile: Diabetes-Friendly, Healthy Immunity, Low-Sodium, Heart-Healthy, Vegan, Vegetarian, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 209 Calories, 14g Fat, 18g Carbs, 7g Protein.

Ingredients You’ll Need

Dried Chiles: You’ll need 3 large dried pasilla, ancho, or New Mexico chiles. These are the secret to that amazing smoky flavor that makes this soup so special!

Fire-Roasted Tomatoes: One 15-ounce can of diced tomatoes works perfectly. Fire-roasted ones add extra depth, but regular diced tomatoes are totally fine too.

Neutral Oil: You’ll use 2 tablespoons plus 2 teaspoons, divided. Canola or avocado oil both work great here.

White Onion: One medium onion sliced about 1/4 inch thick. This gets golden and sweet as it cooks, adding so much flavor to your soup base.

Garlic: Just 3 cloves, peeled and ready to go. Fresh garlic makes all the difference in this recipe.

Vegetable Broth: You’ll need 4 cups of vegetable broth or “no-chicken” broth. Pick whatever brand you trust most.

Water: 4 cups of plain water helps create the perfect soup consistency.

Epazote: One large sprig of this Mexican herb is optional but adds authentic flavor. Don’t worry if you can’t find it though!

Extra-Firm Tofu: One 14-ounce package gives you plenty of protein. We’ll cube this up and get it nice and golden.

Leafy Greens: 4 cups of chopped chard, spinach, or kale leaves. Use whatever looks freshest at your store.

Salt: You’ll need 1/4 to 1/2 teaspoon, depending on how salty your broth is.

Ripe Avocado: One large avocado cut into small cubes. This adds such a creamy, fresh contrast to the warm soup.

Tortilla Chips: 2 cups roughly broken up. These add the perfect crunch on top!

Mexican Cheese: 3/4 cup shredded Chihuahua, asadero, Monterey Jack, or mild Cheddar is optional but so good.

Fresh Lime: One large lime cut into 6 wedges for serving. The citrus really brightens everything up.

How to Make Vegetarian Tortilla Soup

Step 1: Hold each chile with metal tongs and toast them over an open flame for just a few seconds. You’ll smell that amazing aroma fill your kitchen! If you don’t have a gas stove, no worries – just press them in a dry pan over medium heat for a few seconds on each side.

Step 2: Let the chiles cool down, then remove the stems and seeds. Break them into pieces and toss them in your blender with the tomatoes and all their juice. A food processor works too, though it won’t get quite as smooth.

Step 3: Heat 2 tablespoons of oil in your Dutch oven over medium heat. Add the sliced onion and garlic cloves. Stir frequently until they turn golden, about 6 to 9 minutes. Use a slotted spoon to scoop them into the blender with your tomato mixture.

Step 4: Blend everything until completely smooth. This creates your flavor base!

Step 5: Put that same Dutch oven back on medium heat. When it’s nice and hot, pour in your smooth puree. Stir almost constantly for about 6 minutes until it thickens to the consistency of tomato paste.

Step 6: Add the broth, water, and epazote if you’re using it. Bring everything to a boil, then reduce the heat to keep it at a gentle simmer.

Step 7: Drain your tofu and pat it completely dry. Cut it into cubes about 1/2 to 3/4 inch big. Heat the remaining 2 teaspoons of oil in a large nonstick skillet over medium heat.

Step 8: Add the tofu cubes in a single layer. Let them cook for 2 to 3 minutes before stirring, then keep cooking and stirring every few minutes until they start to brown, about 6 to 8 minutes total.

Step 9: Add the golden tofu to your simmering soup. Let it all simmer together for 30 minutes so the flavors really blend.

Step 10: Stir in your chopped greens and season with salt to taste. Cook just until the greens wilt, about 2 minutes depending on what type you’re using.

Step 11: Ladle the hot soup into 8 bowls. Top each bowl with cubed avocado, broken tortilla chips, and cheese if you’re using it. Serve with those lime wedges on the side!

Easy and Quick Vegetarian Tortilla Soup Version

Want to save some time? You can skip toasting the chiles and just soak 3 dried chiles in hot water for 15 minutes instead. Drain them and blend with the tomatoes as usual. Also, you can use pre-baked tofu cubes from the store – just add them directly to the soup in the last 10 minutes. This cuts about 20 minutes off your cooking time!

Serving Ideas

This soup is honestly a complete meal all on its own! The tofu gives you protein, the greens add nutrition, and all those toppings make it super satisfying. If you want to serve something alongside, try some warm corn tortillas or a simple side salad with lime dressing.

Storage

Store leftover soup in the fridge for up to 4 days in a covered container. To reheat, just warm it gently on the stove over medium-low heat, stirring occasionally. You might need to add a splash of broth or water if it gets too thick. The toppings are best added fresh when serving.

Substitutions

No pasilla chiles? Ancho or New Mexico chiles work great too. Can’t find epazote? Just skip it – your soup will still be delicious. If you’re not into tofu, try using cooked pinto beans or black beans instead. For the greens, any sturdy leafy green works perfectly.

Pro Tips

• Chile Shopping: Look for dried chiles in the produce section of large supermarkets, or order them online from specialty stores.
• Tofu Trick: Press your tofu between paper towels for a few minutes before cubing. This helps it brown better and gives you better texture.
• Make-Ahead Magic: The soup base (everything except the greens and toppings) can be made a day ahead. Just add the greens when you reheat.
• Spice Level: Pasilla chiles are medium-hot, but every chile is different. Start with 2 chiles if you’re sensitive to heat.

FAQs

Can I make this soup in a slow cooker?

You bet! After you make the chile-tomato puree and cook it down in step 5, transfer everything to your slow cooker with the broth and water. Cook on low for 4-6 hours, then add the browned tofu and greens in the last 30 minutes.

What if I can’t find Mexican cheese?

No worries at all! Monterey Jack, mild Cheddar, or even mozzarella work perfectly. You just want something that melts nicely and isn’t too sharp in flavor.

Is this soup really gluten-free?

Sure is! Just make sure your tortilla chips are certified gluten-free if that’s a concern for you. Most corn tortilla chips are naturally gluten-free, but it’s always good to double-check the label.

Can I freeze this soup?

You can freeze the soup base without the greens and toppings for up to 3 months. Thaw it overnight in the fridge, then reheat and add fresh greens when serving. The avocado and tortilla chips should always be added fresh.

Final Thoughts

I hope you love this comforting tortilla soup as much as I do! It’s one of those recipes that fills your kitchen with the most amazing smells and your belly with pure comfort. Let me know how yours turns out – I’d love to hear about any fun variations you try!