This creamy vegan tortilla soup is super flavorful and comes together in just 30 minutes with several pantry staples! Canned coconut milk lends a creamy quality and tempers the spices while corn lends subtle sweetness. Each bowl is topped with crushed tortilla chips and your favorite toppings.
Confession time: tortilla soup has never been my favorite because it always feels like slurping on straight up enchilada sauce. Since I tend to be a little more sensitive to the acidity from tomatoes and certain spices, I knew I could come up with a version of tortilla soup that I was excited to eat. And friends, I’m pleased to share it with you here! The addition of coconut milk cuts through the tomatoes and spices (just like this soup!) and lends an almost creamy element while the corn and touch of agave add a contrasting sweet element. This vegan soup wildly exceeded my expectations and the best part is that it’s made with a bunch of pantry staples AND comes together in one pot in less than 30 minutes!
Notes on Ingredients and Subs
Don’t be deterred by the long ingredient list! Since this soup cooks in under 30 minutes, we’re packing in a lot of flavor with various ingredients. If you don’t like a spicier soup, leave the seranos out entirely OR use just the flesh and not the seeds (which are the spicy part). I prefer a low sodium veg broth here so I can control the salt level. Traditionally, tortilla soup is topped with fried tortilla strips but I wanted to keep this recipe as easy as possible so I recommend crushed up tortilla chips instead — just as good and SO easy! If you’re worried about leftover chips, just use ’em in these baked tofu nuggets!
Always end up with limes that aren’t juicy? The key is to look for ones that have very smooth skin and a lighter green or more yellowish green color. Limes turn more yellow in color as they ripen and ripeness = more juice!
Creamy Vegan Tortilla Soup in 4 Easy Steps
Want a soup with more body that’s a little less brothy? Once the soup is done cooking, use an immersion blender to partially blend the soup! It will make it thicker and creamier.
Customize it with Your Favorite Toppings!
This soup is incredibly flavorful and delicious on its own but the toppings really take it to the next level. In my opinion, crushed tortilla chips (or tortilla strips) are non-negotiable here so I included them in the recipe card. Here are some other favorites if you feel like experimenting:
- Diced avocado
- Thinly sliced radish
- Cilantro
- Sour Cream
- Shredded Cheese
- Pickled Jalapenos
Creamy Vegan Tortilla Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Vegan
Description
This creamy vegan tortilla soup is super flavorful and comes together in just 30 minutes with several pantry staples! Canned coconut milk lends a creamy quality and tempers the spices while corn lends subtle sweetness. Top this vegan and gluten main dish with crushed tortilla chips and your favorite toppings.
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, diced
- Sea salt, to taste
- 2 serrano peppers, finely chopped
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 15–ounce can fire-roasted tomatoes
- 1 15–ounce can black beans, drained and rinsed
- 1 15–ounce can sweet corn, drained and rinsed
- 1 13.5–ounce can full fat coconut milk
- 2 cups low sodium vegetable broth
- 2 teaspoons agave syrup
- 1 lime, juiced, plus more for serving if desired
- crushed tortilla chips, for serving
Instructions
Heat a large soup pot or Dutch oven over medium heat. Add the olive oil and once it starts to shimmer, add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and softened, about 3-4 minutes.
Add the serrano, bell pepper, and garlic. Cook for 3 minutes, stirring occasionally, until the bell pepper softens. Add the, tomato paste, chili powder, dried oregano, and cumin. Cook, stirring regularly, until the tomato paste deepens in color and the mixture is very fragrant, about 2-3 minutes
Add the can of fire roasted tomatoes, drained black beans and corn, coconut milk, broth, and ½ heaping teaspoon of salt. Give it a good stir, then increase the heat to medium high to bring the soup to a simmer. Once it reaches a simmer, reduce the heat back to medium. Simmer for 10 minutes, stirring regularly.
Remove the soup from the heat and stir in the agave and lime juice. Taste the soup and add more salt, agave, or lime juice as needed.
Serve the soup with crushed up tortilla chips on top and any other toppings you’d like.
Store leftovers in the fridge and enjoy within 5-6 days. Reheat leftovers on the stove or in the microwave.
Notes
- If you keep frozen sweet corn on hand or prefer to use it instead of canned corn, you’ll need about 1 1/2 cups. No need to thaw it before adding it to the recipe!
- If you want a little more body/thickness in your soup, partially blend it with an immersion blender once it’s done cooking.
- You can use a bouillon cube here instead of the broth. You’ll add 1 vegan bouillon cube along with 2 cups of water when you add the cooconut milk.
- Feel free to add your favorite toppings such as vegan sour cream, sliced radishes, and cilantro.
- You’ll need to use a pot with at least a 3 quart capacity (the one I used in the photos is a 3 quart Dutch oven and it was almost entirely full once all of the ingredients were added!).
- Canned goods can vary slightly depending on the brand — use the standard size closest to 15 ounces for the beans, corn, and fire roasted tomatoes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, soup
I love the flavor of the coconut milk added to the soup. It was that perfect balance.
Yesss! So glad you enjoyed it.
I LOVED the coconut in this soup. It brought it to another level. I will be making this again and again.
So happy to hear that and honored to be part of your meal rotation 🙂
Creamy Vegan Tortilla Soup looks so comforting! Love how rich and cozy it is, I’m adding this to my meal plan!
Awesome! Hope you enjoy it, Abi!
Wow, this was so good. I really love soups with coconut milk, the creaminess it adds is next level, and this was right up there! We will definitely make it again soon.
I love using coconut milk in soups, too! So happy you enjoyed this one 🙂
Thank you for this vegan version of tortilla soup. It is so full of flavor, I will be making this again and again!
It’s definitely a new favorite in my house! So happy you enjoyed it and thank you for coming back to leave a review!