Vegetarian Taco Soup

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Have you ever loved a solid food so much that you wished you could drink a bowl of it? That is how my vegetarian taco soup came into existence. I use crushed tomatoes, garlic, and red onion for this comforting meal that comes together in 1 hour. The soup is creamy without any dairy and packed with prominent spices and fresh toppings. It is one of my favorite one-pot dishes to make for my family.

This vegetarian taco soup reminds me of my vegan tortilla soup, but with a few key differences. I adore Mexican food and could have it all year round, but in those colder months, I crave the flavor and texture of tacos, but the warmth and ease of a soup. This winter, try making this soup for a homely take on a classic. 

I have quite a few meals that I have turned into soups. My baked potato soup was my kids’ favorite when they were younger and stuck to familiar flavors. I had made this vegetarian taco soup for myself and my husband a few times, but waited until my kids were old enough to appreciate the flavors. They started enjoying Mexican food early on and actually made this soup sooner than I expected. Honestly, I do not know why I waited. They enjoyed this soup so much that it was on repeat for an entire winter. 

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🥘 Ingredients

This soup uses simple and classic ingredients, found in many Mexican dishes. Here is what I use to build that authentic flavor:

Olive oil: I use a light or neutral oil to saute my aromatics.

Yellow and red grape tomatoes: I roasted these for the simple salsa topping. 

Aromatics: For this recipe, I use fresh garlic and a red onion for a mild, sweeter flavor.

Spices: I use ground cumin, chili powder, coriander, salt,lt, and pepper to season the broth. 

Crushed tomatoes and vegetable broth: I use this for my creamy tomato base. Tinned tomatoes deliver a better intensity for this recipe.

Tortilla chips or strips: This is added for the crunch you associate with tacos. I like using my almond flour tortillas for the chips. 

Cheese: This adds another level of creaminess to my soup. Shredded vegan cheese can also be used here.

Fresh toppings: I use all the classic taco toppings for this soup, like avocado, cilantro, and lime. These are added just before serving to retain their freshness. 

🔪 How To Make

This vegetarian taco soup comes together very easily, but delivers an impressive flavor profile. This is how I make it:

(Optional) Make homemade tortilla strips: I cut my tortillas into 1/2 to 1/4 inch strips, then spray them with olive oil and add salt. Next, I place them onto a baking sheet.

Bake tortilla strips: I bake my strips in a preheated 350F oven for 10 minutes or until crisp and golden. I set these aside until needed.

Roast the tomatoes: I halve my tomatoes lengthwise and put them in a small roasting tray, spray with olive oil, and season with salt and pepper. Next, I bake them at 350F for 40-45 minutes until they are shrunken and lightly browned around the edges.

Make the soup: Then I use a large pot or Dutch oven, on a medium-high heat, and cook my aromatics in olive oil and salt. After about 1 minute, I add in my spices and allow them to bloom. Next, I add in my tinned tomatoes and allow them to cook down for 5 minutes.

Puree the soup: I remove the pot from the heat, add 2 cups of broth, and puree with an immersion blender.

Warm through and season: At this point, I add in my remaining broth, and puree until smooth. Then I return the pot to the heat and simmer for another 10 minutes. I taste and adjust the seasoning if needed.

Serve: I ladle the hot soup into bowls and garnish each portion with 1/4 of my roasted salsa, 1-2 tablespoons of cheese, and a handful of tortilla chips.

📖 Variations

My tacos have endless variations, so why would my vegetarian taco soup be any different? These are the ones I think you should try:

Protein puree boost: I add a tin of rinsed, drained white beans into my tomato broth and puree for a thicker, creamier texture. This is my preferred variation as it provides a healthy plant-based protein. 

Vegan cream style: To make this soup extra rich, I stir in 1/2 cup of coconut milk at the end of the cooking process and simmer for 2 more minutes. I have also used a cup of blended cashews for a creamy texture. My husband was absolutely in awe of that. Who doesn’t love cashews? Ha! 

Veggie additions: To keep with the Mexican flavors, I like adding some vegetables that suit this soup. My kids love topping it with my Chipotle corn salsa.

🍽 Serving Suggestions

My favorite part about this vegetarian taco soup is the toppings. I will even admit that I have, at times, gone slightly overboard, much to my family’s amusement. The last time I made this soup, I tried to keep things simpler. I used a swirl of my vegan sour cream and topped it with a bright green helping of my edamame guacamole. I was impressed at how just 2 toppings could elevate this soup. I recommend trying this pairing next time you make it. 

About a year ago, my book club was having a winter dinner, and we decided on soup and sides. Everyone was assigned one soup to bring along with a side of their choice. I brought my taco soup, but felt it was unfair to be limited to making just one when I have so many great recipes! So in addition, I brought a pot of Mexican corn soup with slices of freshly baked gluten-free focaccia. You may think that the event was overcatered, but there was not a drop left over. We definitely spent more time eating than talking about the book. Ha! 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover soup in an airtight container in the refrigerator for up to 5 days. I keep the toppings separate and store the tortilla chips in an airtight container in the cupboard.

Freezing: I freeze my soup in portions in freezer-safe containers, and keep them for up to 3 months. Toppings and baking tortilla chips are not suitable for freezing, as the texture changes when thawed. 

Reheating: To reheat, I place the soup in a pot on the stove over a medium heat and bring it to a gentle boil. If the sauce is too thick, I loosen it up with a splash of water or broth. 

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