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Having been a vegetarian for the last 24 years, I have suffered through multiple pangs of wanting to devour other people’s tortilla soup.  I can’t explain why, but for some reason when I see “tortilla soup” on a menu it sounds so good, minus the chicken broth, of course.  So you can imagine my delight when I stumbled upon a vegan tortilla soup recipe!  If you prefer to use chicken stock, you can, but we would recommend using some that you make at home from pasture-raised chickens.  For our recipe, I used a homemade vegetable broth.  I LOVE this broth because it is so easy, delicious, much lower in sodium than the store-bought brands and virtually free to make!  

tortilla soup 

We modified the original vegan recipe by allowing raw cheddar or cheddar from grass-fed cows as a garnish.  If you prefer to stick to the vegan version, Daiya is a palatable brand of vegan cheese.   This soup is very easy to make and I promise your house will smell absolutely heavenly while you are cooking.  Don’t skimp on the cookware, though; the cast-iron skillet or seasoned grill pan is the true secret ingredient.  If you are a newbie to using cast-iron like I was, or if your pan looks like it might need to be re-seasoned, you may find this link helpful.  Oh, and I learned once, when my grill was on the fritz, that you can actually char the corn tortillas (carefully with tongs) over a gas stove.  

 

 

Vegetarian Tortilla Soup
Serves 6
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
87 calories
17 g
0 g
1 g
4 g
0 g
420 g
898 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
420g
Servings
6
Amount Per Serving
Calories 87
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 898mg
37%
Total Carbohydrates 17g
6%
Dietary Fiber 3g
14%
Sugars 5g
Protein 4g
Vitamin A
24%
Vitamin C
64%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 medium white onions, chopped
  2. 4 large plum tomatoes, halved
  3. 1 tbsp avocado oil
  4. Himalayan Sea Salt
  5. Freshly ground black pepper
  6. 6 cups homemade vegetable broth (see recipe link in blog post)
  7. 1 tsp dried oregano
  8. 1/2 bunch cilantro (stems and leaves), chopped
  9. 1/2 bunch scallions, chopped
  10. 4 garlic cloves, crushed
  11. 3 corn tortillas, charred over an open flame and cut into strips
Optional Garnish
  1. 1/2 cup shredded cheddar cheese (we prefer organic, raw or from grass-fed cows)
  2. 1 avocado, thinly sliced and peeled
  3. 1/4 bunch cilantro, minced
  4. 1 - 1 1/2 cups hand-crushed tortilla chips
Instructions
  1. Preheat cast iron skillet (or grill pan) over medium high heat.
  2. Toss onions and tomatoes with avocado oil and salt and pepper in a bowl.
  3. Place coated onions and tomatoes into hot skillet. Resist the urge to flip them often. Let them sit and char.
  4. Meanwhile, in a large soup pot, bring the broth to a low simmer and add the remaining ingredients.
  5. When the onions and tomatoes are charred, add them to the broth.
  6. Ladle a cup of broth onto the hot skillet to deglaze the pan and to pick up any charred bit of flavor left behind.
  7. Return that liquid to the pot and simmer for about 15 minutes. Then remove from heat and allow to cool slightly.
  8. Using an immersion blender or a regular blender, blend the soup until smooth.
  9. Season with salt and pepper to taste.
  10. Reheat.
  11. Garnish with any of the following: pinch of shredded cheddar, avocado slices, cilantro and/or crushed tortilla chips.
Adapted from Vegan Cooking For Carnivores
beta
calories
87
fat
1g
protein
4g
carbs
17g
more
Adapted from Vegan Cooking For Carnivores
Spunky Avocado http://spunkyavocado.com/

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