Vegan Tortilla Soup
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A hearty, flavor-rich Vegan Tortilla Soup. This recipe features a savory tomato-based broth infused with earthy pasilla chili, fresh zucchini, mushrooms, and protein-packed baked beans. Finished with aromatic spearmint for a traditional touch.
This soup is a beautiful plant-based interpretation of Sopa Azteca, with a rich tomato broth and crispy tortilla strips crowning the bowl. It is warming, slightly smoky, and remarkably deep for a quick dinner. The soup that fills the whole kitchen with aroma.
🥄 Ingredients
- 🫗 1 zucchini, diced
- 🫗 5 mushrooms, sliced
- 🫗 1 onion, finely chopped
- 🫗 12 corn tortillas (approx.)
- 🫗 6 tomatoes (or 1 per person), roasted and peeled
- 🫗 1 pasilla chili (dried)
- 🫗 1 cup baked beans (or cooked black/pinto beans)
- 🫗 1/2 tsp cumin
- 🫗 1/2 garlic clove, minced
- 🫗 Fresh spearmint (or cilantro as a substitute), to taste
- 🫗 Salt and pepper, to taste
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Prepare the Broth Base:** Roast the tomatoes until charred. In a blender, combine the roasted tomatoes, garlic, cumin, and the pasilla chili (if using dried, rehydrate it in hot water first). Blend until smooth to create your flavor-packed soup base.
**Sauté:** In a large pot, sauté the onion and mushrooms in a splash of oil until the onions are translucent and mushrooms are browned.
**Simmer:** Pour the blended tomato-chili mixture into the pot. Add the diced zucchini and beans. Bring to a boil, then reduce heat and simmer for 20 minutes until the zucchini is tender.
**Crisp the Tortillas:** While the soup simmers, cut the tortillas into strips. Lightly brush with oil and bake at 200°C (400°F) for 10 minutes until golden and crisp.
**Finish:** Stir in the fresh spearmint just before serving to preserve its bright, cooling flavor.
**Serve:** Ladle the soup into bowls and top generously with the crispy tortilla strips.
🎥 Video Tutorial
Vegan Tortilla Soup
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Soggy Tortillas: Never add the tortilla strips to the pot while the soup is cooking. Always place them on top of the individual bowls right before serving so they retain their satisfying crunch.
- ✕
Overcrowding: Ensure your vegetables are cut into uniform pieces so they cook evenly in the time it takes to tenderize the zucchini.
🔄 Variations
Creamy Addition: Add a slice of avocado or a dollop of "Almond Crema" (blended soaked almonds with lime) on top for a luxurious finish.
Extra Spice: If you prefer a hotter soup, add a pinch of chipotle or a fresh jalapeño to the blender base.
🧊 Storage
- 📦
The soup base (without the tortillas) stores perfectly in the refrigerator for up to 4 days. The flavors often improve the next day!
💡 Chef Tips
The Chili: Pasilla chili gives a deep, smoky, and slightly sweet flavor that is quintessential for authentic tortilla soup. Do not skip the roasting/rehydrating process!
Spearmint vs. Cilantro: While cilantro is common in modern Tex-Mex versions, using fresh spearmint is a more traditional touch that provides a unique, refreshing contrast to the rich tomato broth.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →