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