If you’re on the hunt for a comforting yet hearty meal, look no further than this Creamy Vegetarian Tortilla Soup. This easy-to-make recipe is packed with flavor and nutrients, making it the perfect choice for a cozy dinner or a gathering with friends. It’s a delightful blend of vegetables, beans, and spices, all topped with crispy tortilla chips. Let’s dive into the deliciousness!
Why You’ll Love This Recipe
- Quick & Easy: Perfect for weeknights when you need a meal in a hurry.
- Simple Ingredients: Made with pantry staples, making it budget-friendly.
- Crowd-Pleaser: Ideal for family dinners or gatherings with friends.
- Comforting & Satisfying: A warm bowl of soup that hugs you from the inside out.
This recipe stands out because of its creamy texture and a mix of flavors that meld beautifully together. Whether you’re a vegetarian or simply looking for a meatless meal, this soup offers comfort and satisfaction that’s hard to resist.
Ingredients Needed
- For the base:
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 tablespoon olive oil (or avocado oil)
- 3 1/2 cups vegetable broth
- 1 jalapeño pepper, diced
- For the soups:
- 1 cup corn (fresh, canned, or frozen)
- 3/4 cup dried red lentils, washed
- 15 ounces tomato sauce
- 3/4 cup salsa (choose mild or spicy)
- For the beans:
- 15 ounces black beans, drained and rinsed
- 15 ounces red beans, drained and rinsed
- For seasoning:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder (or 2 cloves of fresh garlic)
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional for more spice)
- Salt and pepper to taste
- For creaminess:
- 1/2 cup light cream cheese (or any creamy cheese of choice, dairy-free works too)
- To garnish:
- Crushed tortilla chips
How to Make Creamy Vegetarian Tortilla Soup
- Prep the veggies: Start by dicing the onion and red bell pepper. This adds flavor to the base of your soup.
- Prepare the beans: Drain and rinse both black and red beans, ensuring they’re clean and ready to add to your soup.
- Rinse lentils: Wash the dried red lentils thoroughly under cold running water and set aside; this helps remove any dirt or impurities.
- Mix in the pot: In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté until they become soft and the onions are translucent, about 5 minutes.
- Add more ingredients: Stir in the jalapeño, vegetable broth, corn, lentils, tomato sauce, salsa, black beans, and red beans. Mix well.
- Season the soup: Sprinkle in the smoked paprika, garlic powder, cumin, cayenne pepper (if using), salt, and pepper. Stir to combine and bring everything to a gentle boil.
- Simmer: Reduce heat to low, cover, and let it simmer for about 20-25 minutes, or until the lentils are cooked and tender.
- Stir in the creaminess: Once done, remove from heat and mix in the cream cheese until well blended. This gives the soup its creamy texture.
- Adjust seasoning: Taste and adjust seasoning if necessary.
Serving and Storage Tips
How to Serve Creamy Vegetarian Tortilla Soup
Ladle the soup into bowls and top with crushed tortilla chips for added texture. You can also add fresh cilantro, diced avocado, or a dollop of sour cream to elevate the dish.
How to Store Creamy Vegetarian Tortilla Soup
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth if it’s too thick.
Helpful Notes
- For a spicier soup, use more jalapeño or add extra cayenne pepper.
- This soup can also easily be made in a slow cooker. Just add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Feel free to substitute the cream cheese with a dairy-free alternative for a vegan version.
Conclusion
This Creamy Vegetarian Tortilla Soup is a winner for anyone looking for a filling, flavorful dish. It’s not only quick to prepare but also offers the warmth and comfort you crave. If you enjoyed making this recipe, please leave a comment and a star rating! Have you tried any variations? Share your experiences with us below or on social media!
Frequently Asked Questions
Can I use fresh vegetables instead of canned?
Absolutely! Fresh vegetables provide great flavor and texture. Just make sure to adjust cooking times as necessary.
Is this recipe freezer-friendly?
Yes, this soup can be frozen! Store it in an airtight container, and it will keep well for up to 3 months. Just thaw and reheat before serving.
How thick should the soup be?
The consistency can be adjusted to your liking. If you prefer a thicker soup, add less broth initially or let it simmer longer to evaporate some of the liquid. If it’s too thick, add more broth or water to thin it out.