adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegan Tortilla Soup
Vegan Tortilla Soup
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Authentic Mexican tortilla soup with a flavorful vegan broth enhanced by spicy guajillo chile and rich tomato sauce.
Ingredients:
  • 3 (6 inch) corn tortillas, divided
  • 1 tablespoon avocado oil
  • 1 guajillo chile, seeded and deveined
  • 2 tablespoons olive oil
  • 0.5 small onion, chopped
  • 6 Roma tomatoes, chopped
  • 2 cups vegetable stock
  • 0.5 avocado, sliced
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Halve 2 tortillas and slice them into 1/8-inch strips. Toss the strips in a bowl with avocado oil and spread them out in a single layer on a baking sheet.
  • Bake in the preheated oven for approximately 15 minutes until the strips are crisp and light brown. Set aside for garnishing after removing from the oven.
  • 1. Simmer guajillo chile in a saucepan with enough water to cover until soft, about 10 minutes. Drain.
  • Heat olive oil in a skillet over medium heat. Saute onion and garlic until transparent, around 3 minutes. Tear the remaining tortilla into pieces and add to the skillet, cooking until soft, about 3 minutes. Stir in tomatoes and cook until tender, about 5 minutes. Remove from heat and allow to cool for 5 minutes before serving.
  • Combine tomato-tortilla mixture, soaked guajillo chile, and vegetable stock in a blender; blend until smooth. Transfer to a saucepan, season with salt, and strain if desired for a smoother soup. Bring to a boil, simmer for 5 minutes to meld flavors. Serve topped with baked tortilla strips and avocado slices.

Similar Recipes