Vegetarian Tortilla Soup

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.   Read More