Creamy Vegetarian Tortilla Soup

Why You’ll Love Creamy Vegetarian Tortilla Soup  Recipe

• Quick preparation — just 15 minutes of prep before setting it to cook.

• Hearty and filling — with beans and lentils providing plant‑based protein and fibre.

• Flavorful — the blend of spices, tomato sauce, salsa and creamy cheese create a rich and layered taste.

• Versatile — you can customise it with your favourite salsa, spice level or extra vegetables.

• Great for leftovers — this soup stores well and often tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Vegetables:

• 1 medium onion (diced)

• 1 jalapeño pepper (diced)

• 1 red bell pepper (diced)
  Broth & Beans:

• 3 1/2 cups vegetable broth

• 15 oz black beans (1 can, drained & rinsed)

• 15 oz red beans (1 can, drained & rinsed)
  Grains & Lentils:

• 3/4 cup dried red lentils

• 1 cup corn (fresh, canned or frozen)
  Sauces & Spices:

• 15 oz tomato sauce

• 3/4 cup salsa (mild or spicy, or salsa verde)

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder (or 2 fresh garlic cloves)

• 1/2 teaspoon cumin

• 1/4 teaspoon cayenne pepper (optional)
  Creamy Component:

• 1 teaspoon olive oil (or avocado oil)

• 1/2 cup light cream cheese (or any creamy cheese of choice; dairy‑free works too)
  Seasoning & Garnish:

• Salt and pepper to taste

• Crushed tortilla chips to garnish

Directions

1. Begin by prepping the vegetables: dice the onion, jalapeño and red bell pepper.

2. Drain and rinse the black beans and red beans thoroughly.

3. Rinse the dried red lentils under cold running water and set aside.

4. In your slow cooker (or large pot if not using slow cooker), combine the diced vegetables, drained beans, lentils, corn, tomato sauce, salsa, vegetable broth, smoked paprika, garlic powder (or fresh garlic), cumin, and cayenne if using. Stir well.

5. Drizzle in the olive oil and add the cream cheese (or creamy cheese alternative). Stir gently until the cheese starts to incorporate.

6. Cook on low in the slow cooker for about 6 hours, or until the lentils are tender and the flavours have melded. If using a stovetop pot, bring to a simmer and cook until lentils are tender (about 30‑40 minutes) while stirring occasionally.

7. Before serving, taste and adjust salt and pepper as needed.

8. Serve hot, topped with crushed tortilla chips and any optional garnishes like avocado slices, chopped cilantro or lime wedges.

Servings and timing

• Yield: Approximately 6 servings.

• Prep Time: ~15 minutes.

• Cook Time: ~6 hours when using a slow cooker (or about 30‑40 minutes if using stovetop).

• Total Time: ~6 hours 15 minutes (slow cooker method).

Variations

• Add extra vegetables such as zucchini, spinach or mushrooms for more volume and nutrition.

• Swap the beans: you can use pinto beans, kidney beans or chickpeas instead of red beans.

• For a spicier version, increase the jalapeño amount, add diced chipotle or more cayenne pepper.

• Make it vegan: use dairy‑free cream cheese or coconut‑cream alternative.

• For added graininess, stir cooked quinoa or rice into each bowl when serving.

• Use different toppings: shredded cheese, sour cream or vegan sour cream, diced avocado, chopped cilantro, fresh lime juice.

Storage/Reheating

• Refrigerator Storage: Store in an airtight container in the fridge for up to 4 days.

• Freezing: Use freezer‑safe containers or bags — this soup can be frozen for up to 3 months.

• Reheating:

  • Oven: Preheat to about 175 °C (350 °F) and bake in an oven‑safe dish until heated through (~20‑25 minutes).

  • Microwave: Heat in a microwave‑safe bowl on high for 2‑3 minutes, stirring halfway through.

  • Stovetop: Warm over medium heat in a pot, stirring occasionally until hot.

FAQs

What if I don’t have cream cheese?

You can substitute with any creamy cheese of choice — for a lighter option use light cream cheese, or go dairy‑free with a vegan cream cheese or coconut cream. The goal is to add that creamy texture.

Can I make this soup on the stovetop instead of a slow cooker?

Yes — while the original version uses a slow cooker for convenience and depth of flavour, you can definitely cook it on the stovetop. Combine everything in a large pot, bring to a gentle simmer, and cook until the lentils are tender (about 30‑40 minutes), stirring occasionally.

How spicy is this soup?

The heat level is moderate by default, thanks to the jalapeño and optional cayenne pepper. If you prefer mild, skip the cayenne and use a mild salsa. If you like it spicy, opt for a hot salsa, more jalapeño or extra cayenne.

Is this recipe suitable for meal prep?

Absolutely. It stores well in the refrigerator and also freezes nicely, making it a great option for prepping ahead for busy weekdays.

Can I add more vegetables?

Yes — this recipe is very adaptable. Vegetables like zucchini, chopped spinach, mushrooms or even carrots can be added to increase nutrition and volume. Just ensure they are cut into sizes that cook through evenly.

How can I make it thicker or creamier?

For a thicker texture, you can blend a portion of the soup (about 1‑2 cups) until smooth, and then stir it back into the pot. Alternatively, you could increase the amount of lentils or reduce some of the broth.

Can I use different beans or grains?

Yes. The recipe uses black beans and red beans, but you can substitute with kidney beans, pinto beans or chickpeas. For additional graininess you could add cooked quinoa, brown rice or bulgur before serving.

What are good toppings for this soup?

Some delicious topping ideas include: crushed tortilla chips for crunch, shredded cheddar or pepper jack cheese (or vegan alternatives), diced avocado, chopped cilantro, fresh lime wedges, a dollop of sour cream or vegan sour cream, and even jalapeño slices if you like extra heat.

How can I adjust the flavour if it tastes flat?

Taste the soup and add salt and pepper as needed. Also consider adding a splash of fresh lime juice or a bit more salsa to brighten the flavours. Smoked paprika and cumin can be increased slightly for more depth.

Can I make this gluten‑free?

Yes — as written it is naturally gluten‑free (assuming the vegetable broth and salsa used are certified gluten‑free). Just check any canned goods or salsa labels for hidden gluten‑containing ingredients. The crushed tortilla chips you garnish with should also be gluten‑free if needed.

Conclusion

This creamy vegetarian tortilla soup brings together comfort, nutrition and convenience in one bowl. Whether you’re cooking for yourself, your family or guests, it delivers rich flavour, satisfying texture and the flexibility to tailor it to your taste. With simple prep, versatile substitutions and good storage options, it’s a recipe you’ll want to keep in your rotation all year long.

Creamy Vegetarian Tortilla Soup (Easy & Hearty)

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A creamy, hearty vegetarian tortilla soup loaded with vegetables, spices, and crispy tortilla strips. Perfect for a cozy and comforting meal that’s easy to prepare and full of flavor.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-Inspired
• Diet: Vegetarian

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• 1 (15 oz) can diced tomatoes
• 1 (4 oz) can diced green chilies
• 3 cups vegetable broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1/2 cup heavy cream or coconut cream for vegan option
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Avocado, diced (for garnish)
• Tortilla strips or crushed tortilla chips (for garnish)

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté for 3-4 minutes until translucent.
3. Stir in garlic, cumin, smoked paprika, chili powder, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add diced tomatoes, green chilies, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Use an immersion blender to blend the soup slightly for a creamy texture, leaving some chunks for texture (optional).
6. Add black beans and corn. Simmer for another 5-7 minutes.
7. Stir in heavy cream (or coconut cream for vegan), and season with salt, pepper, and lime juice.
8. Serve hot, topped with tortilla strips, avocado, and fresh cilantro.

Notes

• Use coconut cream for a vegan version.
• Adjust spice level by reducing or omitting cayenne pepper.
• Store leftovers in an airtight container for up to 4 days in the fridge.
• Top with shredded cheese or sour cream if not vegan.

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 5g
• Sodium: 650mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 9g
• Cholesterol: 25mg