Creamy Vegetarian Tortilla Soup
Warm and comforting, this Creamy Vegetarian Tortilla Soup is a delicious blend of flavors and textures, packed with seasonal vegetables and protein-rich black beans. Ideal for health-conscious families, it's quick to make and perfect for busy weeknights.
Ingredients
For the soup
- 2 tablespoons olive oil for sautéing and adding healthy fats
- 1 medium onion diced, imparts a sweet base flavor
- 2 cloves garlic minced, adds depth with its aromatic zing
- 1 medium bell pepper diced, brings color and slight sweetness
- 2 medium carrots diced, add sweetness and texture
- 1 medium zucchini diced, enhances the soup's heartiness
- 1 can black beans drained and rinsed, provides protein and fiber
- 1 can corn adds sweetness and a pop of texture
- 4 cups vegetable broth the soul of the soup, full of flavor
- 1 can diced tomatoes for tang and richness
- 2 teaspoons chili powder spices things up with warmth
- 1 teaspoon cumin adds an earthy undertone
- to taste Salt and pepper essential for flavor enhancement
- 1 cup heavy cream or coconut cream delivers the creamy texture
- to serve corn tortillas for added crunch and flavor
- to garnish Avocado, lime, and cilantro for delightful garnishing
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat for about 2-3 minutes.
- Add 1 diced onion and sauté until translucent, approximately 5 minutes.
- Stir in 2 minced cloves of garlic and wait until fragrant, around 1 minute.
- Add 1 diced bell pepper, 2 diced carrots, and 1 diced zucchini, continuing to sauté for 5-7 minutes until tender.
Cooking
- Pour in 4 cups of vegetable broth and bring to a gentle simmer.
- Mix in 1 can of drained and rinsed black beans and 1 can of corn.
- Add 1 can of diced tomatoes, 2 teaspoons of chili powder, and 1 teaspoon of cumin. Stir to combine.
- Season with salt and pepper to taste and let it simmer for about 10 minutes.
- Finally, stir in 1 cup of heavy cream or coconut cream.
Serving
- Once the soup is creamy and heated through, ladle it into bowls.
- Top with crunchy corn tortilla strips.
- Garnish with fresh avocado slices, a squeeze of lime, and cilantro to brighten the flavors.
Notes
Perfect for meal prep, this soup can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the microwave or on the stove until warmed through.