Creamy Vegetarian Taco Soup

This creamy vegetarian taco soup is packed full of rich flavors and is less than 250 calories per serving. This easy tomato based soup is the perfect guilt-free, healthy, cozy comfort food for the entire family!


– Olive oil – Cloves garlic – Onion – Ground cumin – Chili powder

Step-by-step instructions!

Follow our easy instructions for success!





Cut tortillas into 1/2 to 1/4 inch strips. Spray the tortilla strips/quarters with olive oil spray and salt.

Make Homemade Tortilla Strips:


In a 350F degree oven for 10 minutes or until golden and crispy. Set aside when done.

Bake Tortilla Strips:


Halve the tomatoes lengthwise and put them in a small roasting pan, oven proof dish, or rimmed baking sheet. Spray lightly with olive oil and season with salt and pepper.

Roast the Tomatoes:


In a big pot or dutch oven over medium-high heat cook the garlic and onions using 1/2 Tbsp olive oil along with a couple pinches of salt for about a minute. Stir in the spices and tomatoes.

Make The Soup:


Remove from heat, add two cups of the broth and puree with a hand blender (or puree in a traditional blender).

Puree The Soup:


Use a hand blender to blend the soup – if you have a stand blender, it’s best to blend in batches.


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