Easy Vegetarian Taco Soup Recipe

the picky eater

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!

👩‍🍳 Why This Recipe Works

- Spicy and Creamy - Super satisfying - One pot meal - Easy clean up – Gluten Free


How to make Easy Vegetarian Taco Soup


Make Homemade Tortilla Strips: Spray the tortilla strips/quarters with olive oil spray and salt. Turn them out onto a baking sheet, arrange them across the pan and bake in a 350F degree oven for 10 minutes or until golden and crispy.


Roast the Tomatoes: 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.


Make the Soup: In a big pot 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. Cook down for about five minutes. It will thicken.


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

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