Recipe + Photos by April Viar
There’s something so wonderfully comforting about a steaming bowl of soup
It’s like a cozy hug from the inside out. Enter this vibrant vegan tortilla soup: the perfect blend of hearty, wholesome, and just a little bit zesty. Bright kernels of sweet corn, tender tofu cubes, and a smoky roasted tomato and chile broth come together to form a lively, flavorful base. Then come the toppings: crispy baked tortilla strips, fresh lime, cilantro, and a creamy swirl of vegan yogurt to make it all sing.
Whether it’s a chilly evening when you want something warm and soothing, or a busy weeknight when you need a quick meal that still feels special, this soup delivers. It fills the kitchen with rich, savory aromas and brings color and comfort to every bowl.
Go ahead and ladle yourself a generous serving, pile on your favorite toppings, and settle in. You might just find yourself going back for seconds, because this isn’t just dinner—it’s a little moment of joy in a bowl.
Why You’ll Love This Recipe
- Full of flavor, not fuss. A rich, smoky tomato base comes together with simple pantry ingredients for a soup that tastes like it simmered all day (even if it didn’t).
- Wholesome and satisfying. Packed with plant-based protein, fiber, and colorful veggies, this soup leaves you nourished, not heavy.
- Customizable to your cravings. Make it mild or spicy, load it up with toppings, or swap in your favorite beans and grains. It’s endlessly adaptable.
- Perfect for meal prep. Like all the best soups, it gets even better the next day. Store it for quick lunches or easy weeknight dinners.
- Comfort in a bowl. Warm, zesty, and topped with crunchy tortillas, it’s the kind of meal that feels like home no matter where you are.
Tortilla Soup
- Total Time: 45 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
Enjoy a comforting bowl of tortilla soup, where sweet corn and tofu cubes come together in a rich and savory broth. Topped with crispy tortilla strips, this simple yet hearty soup is ideal for any meal.
Ingredients
Ingredients:
- 2 qts Ocean’s Halo Tortilla Soup Broth
- 28 oz can hominy, drained and rinsed
- 15 oz can sweet golden corn
- 1 large onion, diced
- 16 oz extra firm tofu, diced into tiny cubes
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 jalapeño pepper, deseeded and diced
- 10 oz can diced tomatoes and green Chiles
- 14.5 oz can fire roasted garlic diced tomatoes
- 1 cup water
- 1 tsp chili powder
- 1 tsp garlic powder
GARNISH:
- 1 lime, sliced
- 1/4 cup cilantro leaves
- 2 scallions, diced
- 1 24ct pack Mission Street Tacos white corn tortilla, sliced into thin strips
- 1 tbsp olive oil
- 1/2 cup Forager Project Organic Unsweetened Plain Cashewmilk Yogurt
- 2 tbsp Sriracha
Instructions
- Combine all the soup ingredients into a large stockpot. Bring the mixture to a low boil for five minutes, then reduce the heat to medium-low and let the soup simmer for an hour. This allows the flavors to meld together perfectly.
- Place the sliced corn tortillas into a bowl and drizzle with olive oil. Gently toss the strips, ensuring each piece is evenly coated with the oil.
- Preheat the oven to 350F and line a sheet pan with parchment paper. Arrange the oil coated tortilla strips on the prepared pan in a single layer. Bake for 10 minutes or until the strips are golden and crisp.
- Once the soup is ready, garnish with tortilla strips, lime, a dollop of yogurt, a drizzle of Sriracha and a sprinkle of scallions and cilantro for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired, Vegan
Nutrition
- Serving Size: 2 cups (1/7 of recipe)
- Calories: 195kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
