About
Tastes like vacation
This soup begins with a vegetable base, made hearty and thick with grits, and topped with a few goodies. Yes, it has jalapeños. No, it's not spicy. It is 100% delicious.
Tags
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Emmy S. favorited Vegan Tortilla Soup
16 Mar 19:32
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Lauren J. favorited Vegan Tortilla Soup
05 Feb 22:25
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Jenn M. favorited Vegan Tortilla Soup
09 Jan 21:51
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KelliDroze added Vegan Tortilla Soup to Food
18 Dec 19:09
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pon.l.you favorited Vegan Tortilla Soup
03 Dec 21:29
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So favorited Vegan Tortilla Soup
02 Dec 20:28
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Anna S. favorited Vegan Tortilla Soup
02 Dec 16:59
You Will Need
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Step 1
Preheat oven to 400 degrees. Slice tortillas into thin strips and spread out on a cookie sheet. Bake for 10-15 minutes, tossing occasionally, until beginning to brown. Set aside.
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Step 2
Heat the oil over medium heat, and saute the onion and garlic until soft.
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Step 3
Add the water, bouillon, tomatoes, and three spices and bring to a boil. When boiling, add the jalapeños, reduce the heat, cover, and simmer for 30 minutes.
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Step 4
Turn off the heat and very carefully blend the vegetable base with an immersion blender.
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Step 5
Add the beans, corn, grits, and nutritional yeast. Turn the heat to high, and bring to a boil, stirring constantly. Keep soup at a light boil for 5 more minutes, stirring.
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Step 6
Turn off the heat and add the cilantro.
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Step 7
Ladle the soup into bowls and squirt a little lime juice over them. Top with vegan 'cheese', crispy tortilla strips, fresh avocado, and fresh cilantro.
