Craving a soul-warming dish that combines the vibrant flavors of Mexican cuisine with creamy, comforting goodness? Look no further than this show-stopping Vegetarian Creamy Tortilla Soup! In just 40 minutes, you'll transform simple ingredients into a restaurant-quality meal that will have your family and friends begging for seconds. Whether you're a seasoned cook or a kitchen novice, this recipe promises to deliver an explosion of taste and texture that will revolutionize your dinner routine.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup heavy cream or coconut milk
- Tortilla strips for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and chopped bell pepper to the pot. Continue to sauté for an additional 3-4 minutes, stirring occasionally, until the bell pepper softens.
- Stir in the drained and rinsed black beans, drained corn, and the can of diced tomatoes (with their juice). Mix well to combine all the ingredients.
- Pour in the vegetable broth and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and add the cumin and chili powder. Stir to incorporate the spices evenly.
- Cover the pot and let the soup simmer for about 20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- After 20 minutes, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you prefer a chunkier texture, blend only half of the soup.
- Return the pot to low heat and stir in the heavy cream or coconut milk. Allow the soup to warm through for an additional 5 minutes, stirring gently.
- Once heated, taste the soup and adjust seasoning with salt and pepper as needed.
- To serve, ladle the soup into bowls and garnish with tortilla strips on top. Enjoy your delicious vegetarian creamy tortilla soup!
Tips
- Use Fresh Ingredients: The key to an amazing soup is using fresh, high-quality vegetables and spices.
- Blending Technique: For a perfect texture, use an immersion blender and blend partially to keep some vegetable chunks for added texture.
- Cream Alternatives: If you're dairy-free, coconut milk works wonderfully as a cream substitute and adds a subtle tropical note.
- Spice Customization: Adjust cumin and chili powder to match your heat preference. Start conservatively and add more to taste.
- Garnish Creatively: Beyond tortilla strips, try adding fresh cilantro, sliced avocado, or a squeeze of lime for extra flavor complexity.
- Make Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
