This vegan tortilla soup is light and satisfying, with smoky fire-roasted tomatoes, spices, hearty black beans, spicy jalapeños, and veggies!
No matter what time of year, I love diving into a big bowl of hearty soup!
This vegan tortilla soup is bursting with flavor thanks to the help of fire-roasted tomatoes, hearty black beans, a blend of spices (chili powder, smoked paprika, ground cumin, and ground oregano,) sweet bell pepper and onion, spicy jalapeño, and earthy garlic.
Don’t let it being plant-based fool you, this soup is packed full of flavor!
This vegan tortilla soup is versatile enough to be eaten for lunch, as a starter for dinner, or as a main course.
Trust me, you’ll love how nourishing and satisfying this vegan tortilla soup is!
Table of Contents
Ingredients for vegan tortilla soup
- Olive oil – This is our fat of choice to sautée our veggies for our soup.
- Yellow onion and garlic – Classic ingredients that will add sweetness and earthiness to the soup.
- Red bell pepper – Red bell pepper will add sweetness.
- Jalapeño – Jalapeño will add a spicy kick!
- Fire-roasted tomatoes – Fire-roasted tomatoes are smoky and earthy.
- Black beans – Black beans are my favorite because they’re hearty and filling.
- Vegetable stock – Feel free to use your favorite store-bought or homemade variety.
- Spices – I’ve used a combination of chili powder, smoked paprika, ground cumin, and ground oregano for earthy and smoky flavors.
- Frozen corn – Frozen corn will cook up in no time!
- Fresh lime juice – Lime juice will add a bright, fresh citrus flavor.
Adjusting the heat level
Not a fan of super spicy foods? Don’t worry! This vegan tortilla soup can be customized to your perfect level of spice.
When using jalapeño peppers, all of the heat in the pepper lives in the seeds and the ribs (the white parts that the seeds are attached to).
To remove 90% of the spice from a jalapeño, simply remove all of the seeds and the ribs!
You’ll still be left with a delicious pepper with little to no spice.
Alternatively, if you love spicy foods, consider switching out the jalapeño for a chipotle in adobo, serrano pepper, or even a habanero!
Arguably the best part of any soup, stew, or chili, is the delicious toppings!
Here are some of my vegan-friendly favs:
- Diced avocado
- Tortilla chips
- Diced white onion
- Vegan sour cream or cheese – so many delicious vegan-friendly products are available in your local grocery store!
Can you freeze vegan tortilla soup?
Yes, you can freeze vegan tortilla soup. However, it’s important to note that the texture of some ingredients may change slightly after freezing and thawing.
Tips for freezing soups:
- Cool the soup – Allow the soup to cool completely before freezing. This helps prevent the formation of ice crystals and maintains the quality of the ingredients.
- Portion the soup – Divide the soup into individual or meal-sized portions that you can easily thaw and reheat as needed.
- Use suitable containers – Use freezer-safe containers or resealable freezer bags to store the soup. Make sure to leave some headspace in the container to allow for expansion during freezing.
- Label and date – Clearly label each container or bag with the name of the soup and the date of freezing. This helps you keep track of its freshness.
- Freeze and store – Place the containers or bags of soup in the freezer and store them in a flat position to save space. Ideally, use the soup within 2 to 3 months for best quality.
- Thaw and reheat – When you’re ready to enjoy the soup, transfer the frozen portion to the refrigerator and let it thaw overnight. Once thawed, reheat the soup on the stovetop or in the microwave until heated through.
Remember that the texture of certain ingredients like vegetables may become softer after freezing and thawing, but the overall flavor should remain intact.
Storage and leftovers
Any leftover vegan tortilla soup can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe bowl covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More soup recipes
- Love a silky smooth soup? Try my Instant Pot Butternut Squash Soup
- Craving something spicy? Try my Green Curry Chicken Noodle Soup
- Need another hearty veggie soup? Try my Vegetable Gnocchi Soup
- Want something Italian? Try my Instant Pot Lasagna Soup
Vegan Tortilla Soup
- 1 tablespoon olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 jalapeno minced (optional)
- 2 15 ounce cans fire roasted tomatoes
- 1 15 ounce can black beans, drained and rinsed
- 2 cups vegetable stock
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground oregano
- 1 cup frozen corn
- 2 tablespoons fresh lime juice
- Add the olive oil to a large stock pot or Dutch oven set over medium heat.
- Add the onion and cook until it is soft and just starting to turn golden brown, about 5 minutes.
- Next add the bell pepper, garlic, and jalapeno. Cook for an additional minute.
- Add the canned tomatoes, black beans, vegetable stock, chili powder, paprika, cumin, and oregano.
- Mix to combine and season with salt and pepper.
- Bring the soup to a boil and then reduce to a simmer and cook for 10 minutes.
- Transfer half of the soup to a high-speed blender and blend for 10-15 seconds, or until it is very chunky and has a similar consistency to salsa.
- Return the blended soup to the pot along with the frozen corn and lime juice.
- Cook for another 5 minutes or until the corn is warmed through.
- Serve garnished with your favorite toppings.
- Store any leftover soup in an airtight container in the fridge for up to three days.