Vegan Tortilla Soup Recipe

ByFoodsDiary Staff

If you are following a vegan diet, this vegan Aztec tortilla soup recipe will fascinate you. So, don’t miss out on the exquisite flavor of the traditional Mexican tortilla soup, but in its vegan version. In addition, you will learn how to prepare the delicious broth for this soup, combining the flavors of tomato and guajillo chili. You’ll love it! The richest part of this soup, in addition to the broth, are the toppings, and the vegan world has many ingredients with which you can substitute the traditional ones, although in this recipe there will not be many. In this case, you can substitute cream, cheese and pork rinds, we will share with you what other ingredients you can add so that the flavor is just as exquisite.

Ingredients to make Vegan Tortilla Soup:

  1. 4 tomatoes
  2. ½ piece of onion
  3. 2 deciliters of garlic
  4. 3 guajillo or rattle chilies
  5. 2 chili de arbol (optional)
  6. 1½ liters of water or vegetable stock
  7. salt to taste
  8. 1 pinch of oregano
  9. 1 pinch of thyme
  10. diced avocado to taste
  11. 1 pinch of fried or baked tortilla strips
  12. 1 pinch of fried guajillo chili strips
  13. 1 pinch of diced radish
  14. 1 pinch of roasted corn kernels

How to make Vegan Tortilla Soup:

  • To get started with the vegan tortilla soup recipe, first roast the tomatoes, onion, and garlic cloves. It also lightly roasts the guajillo peppers.
  • Trick: you can also make the tortilla soup with tomato puree.
  • While the vegetables are roasting, soak the roasted guajillo chills in hot water to soften them.
  • Tip: optionally also make tortilla soup with chipotle chili or tree chili to add a little more heat.
  • When the tomato, onion and garlic cloves are well roasted, go to the blender along with the softened chilies and a little of the water from the same chilies. Blend for about 3 minutes
  • In a large pot, heat a tablespoon of oil and pour the sauce that you blended before passing through a strainer to remove the seeds of the chilies that were left unground. Next, cook the sauce, add a pinch of oregano, a pinch of thyme, a little salt to taste and, finally, a liter and a half of water or vegetable stock. Then, let it boil for about 10 minutes, test for taste and, if necessary, add more salt.
  • With the broth ready, prepare the tortilla strips on a plate and pour a good amount of broth.
  • Accompany with avocado, corn kernels, chopped radish and fried chili strips. Now you can enjoy this rich vegan Aztec soup

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