Creamy Tortilla Soup
This creamy tortilla soup has that perfect balance of cozy and bold — warm spices, creamy texture, and a protein boost that seriously hits the spot after a long day!
Prep:
10 min
Cook:
20 min
Chill Time:
Total:
30 min
Ingredients
Servings:
4
SOUP BASE
- ½ tbsp olive oil
- 1 medium yellow onion, diced
- 2 jalapeño peppers, finely chopped
- 4 garlic cloves, minced
- 2 tbsp taco seasoning
- ¼ cup nutritional yeast
- 1 28-oz can crushed tomatoes
- 2 15-oz cans black beans, drained & rinsed
- 1 15-oz can pinto or kidney beans, drained & rinsed
- 1 cup corn kernels
- 3 cups low-sodium vegetable broth
- 1 ½ tsp salt, then to taste
- ¼ tsp pepper, then to taste
TOFU CREAM
- 1 box extra-firm silken tofu
- ¼ cup plain soy milk or water
- 2 tbsp fresh lime juice
- ½ tsp sea salt
OPTIONAL GARNISHES
- Crispy tortilla strips
- Vegan sour cream or yogurt
- Green onions or cilantro
- Lime wedges
- Shredded vegan cheese
- Cubed avocado
SOUP BASE
- ½ tbsp olive oil
- 1 medium yellow onion, diced
- 2 jalapeño peppers, finely chopped
- 4 garlic cloves, minced
- 2 tbsp taco seasoning
- ¼ cup nutritional yeast
- 1 28-oz can crushed tomatoes
- 2 15-oz cans black beans, drained & rinsed
- 1 15-oz can pinto or kidney beans, drained & rinsed
- 1 cup corn kernels
- 3 cups low-sodium vegetable broth
- 1 ½ tsp salt, then to taste
- ¼ tsp pepper, then to taste
TOFU CREAM
- 1 box extra-firm silken tofu
- ¼ cup plain soy milk or water
- 2 tbsp fresh lime juice
- ½ tsp sea salt
OPTIONAL GARNISHES
- Crispy tortilla strips
- Vegan sour cream or yogurt
- Green onions or cilantro
- Lime wedges
- Shredded vegan cheese
- Cubed avocado
SOUP BASE
- 7.5 mL olive oil
- 1 medium yellow onion, diced
- 2 jalapeño peppers, finely chopped
- 4 garlic cloves, minced
- 2 tbsp taco seasoning
- 20 g nutritional yeast
- 1 794 g can can crushed tomatoes
- 2 425 g cans black beans, drained & rinsed
- 1 425 g can pinto or kidney beans, drained & rinsed
- 150 g corn kernels
- 720 mL low-sodium vegetable broth
- 1 ½ tsp salt, then to taste
- ¼ tsp pepper, then to taste
TOFU CREAM
- 308 g extra-firm silken tofu
- 60 mL plain soy milk or water
- 30 mL fresh lime juice
- ½ tsp sea salt
OPTIONAL GARNISHES
- Crispy tortilla strips
- Vegan sour cream or yogurt
- Green onions or cilantro
- Lime wedges
- Shredded vegan cheese
- Cubed avocado
SOUP BASE
- 7.5 mL olive oil
- 1 medium yellow onion, diced
- 2 jalapeño peppers, finely chopped
- 4 garlic cloves, minced
- 2 tbsp taco seasoning
- 20 g nutritional yeast
- 1 794 g can can crushed tomatoes
- 2 425 g cans black beans, drained & rinsed
- 1 425 g can pinto or kidney beans, drained & rinsed
- 150 g corn kernels
- 720 mL low-sodium vegetable broth
- 1 ½ tsp salt, then to taste
- ¼ tsp pepper, then to taste
TOFU CREAM
- 308 g extra-firm silken tofu
- 60 mL plain soy milk or water
- 30 mL fresh lime juice
- ½ tsp sea salt
OPTIONAL GARNISHES
- Crispy tortilla strips
- Vegan sour cream or yogurt
- Green onions or cilantro
- Lime wedges
- Shredded vegan cheese
- Cubed avocado
Instructions
1
Heat olive oil in a large pot over medium heat. Add chopped onion and jalapeño and sauté 4-5 minutes until softened.
2
Add garlic and taco seasoning. Cook for 1-2 more minutes.
3
Add nutritional yeast, crushed tomatoes, beans, corn, and vegetable broth. Stir well. Bring to a gentle boil, then reduce to a simmer and cook for 8-10 minutes, stirring occasionally.
4
Meanwhile, in a high-speed blender or food processor, blend tofu, soy milk, lime juice, and salt until smooth. Set aside.
5
Stir in the prepared tofu cream and simmer for another 6-8 minutes to fully warm and thicken. Add salt and pepper, taste and adjust seasonings.
6
Ladle into bowls and top with your favorite garnishes.
7
8
9
10
Storage
Fridge: 4-5 days | Freezer: 2-3 months
Notes
- Go-to silken tofu brand: Mori-Nu silken tofu by Morinaga
- To reduce spice, swap jalapeños with green or red bell pepper
- Use any combination of canned black beans, pinto beans, kidney beans, and/or lentils
- Homemade taco seasoning: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried Mexican oregano, ½ tsp sea salt, ¼ tsp black pepper, ¼ tsp cayenne pepper (optional)
Ingredients
Servings:
4
SOUP BASE
- ½ tbsp olive oil
- 1 medium yellow onion, diced
- 2 jalapeño peppers, finely chopped
- 4 garlic cloves, minced
- 2 tbsp taco seasoning
- ¼ cup nutritional yeast
- 1 28-oz can crushed tomatoes
- 2 15-oz cans black beans, drained & rinsed
- 1 15-oz can pinto or kidney beans, drained & rinsed
- 1 cup corn kernels
- 3 cups low-sodium vegetable broth
- 1 ½ tsp salt, then to taste
- ¼ tsp pepper, then to taste
TOFU CREAM
- 1 box extra-firm silken tofu
- ¼ cup plain soy milk or water
- 2 tbsp fresh lime juice
- ½ tsp sea salt
OPTIONAL GARNISHES
- Crispy tortilla strips
- Vegan sour cream or yogurt
- Green onions or cilantro
- Lime wedges
- Shredded vegan cheese
- Cubed avocado
SOUP BASE
- ½ tbsp olive oil
- 1 medium yellow onion, diced
- 2 jalapeño peppers, finely chopped
- 4 garlic cloves, minced
- 2 tbsp taco seasoning
- ¼ cup nutritional yeast
- 1 28-oz can crushed tomatoes
- 2 15-oz cans black beans, drained & rinsed
- 1 15-oz can pinto or kidney beans, drained & rinsed
- 1 cup corn kernels
- 3 cups low-sodium vegetable broth
- 1 ½ tsp salt, then to taste
- ¼ tsp pepper, then to taste
TOFU CREAM
- 1 box extra-firm silken tofu
- ¼ cup plain soy milk or water
- 2 tbsp fresh lime juice
- ½ tsp sea salt
OPTIONAL GARNISHES
- Crispy tortilla strips
- Vegan sour cream or yogurt
- Green onions or cilantro
- Lime wedges
- Shredded vegan cheese
- Cubed avocado
SOUP BASE
- 7.5 mL olive oil
- 1 medium yellow onion, diced
- 2 jalapeño peppers, finely chopped
- 4 garlic cloves, minced
- 2 tbsp taco seasoning
- 20 g nutritional yeast
- 1 794 g can can crushed tomatoes
- 2 425 g cans black beans, drained & rinsed
- 1 425 g can pinto or kidney beans, drained & rinsed
- 150 g corn kernels
- 720 mL low-sodium vegetable broth
- 1 ½ tsp salt, then to taste
- ¼ tsp pepper, then to taste
TOFU CREAM
- 308 g extra-firm silken tofu
- 60 mL plain soy milk or water
- 30 mL fresh lime juice
- ½ tsp sea salt
OPTIONAL GARNISHES
- Crispy tortilla strips
- Vegan sour cream or yogurt
- Green onions or cilantro
- Lime wedges
- Shredded vegan cheese
- Cubed avocado
SOUP BASE
- 7.5 mL olive oil
- 1 medium yellow onion, diced
- 2 jalapeño peppers, finely chopped
- 4 garlic cloves, minced
- 2 tbsp taco seasoning
- 20 g nutritional yeast
- 1 794 g can can crushed tomatoes
- 2 425 g cans black beans, drained & rinsed
- 1 425 g can pinto or kidney beans, drained & rinsed
- 150 g corn kernels
- 720 mL low-sodium vegetable broth
- 1 ½ tsp salt, then to taste
- ¼ tsp pepper, then to taste
TOFU CREAM
- 308 g extra-firm silken tofu
- 60 mL plain soy milk or water
- 30 mL fresh lime juice
- ½ tsp sea salt
OPTIONAL GARNISHES
- Crispy tortilla strips
- Vegan sour cream or yogurt
- Green onions or cilantro
- Lime wedges
- Shredded vegan cheese
- Cubed avocado
Instructions
1
Heat olive oil in a large pot over medium heat. Add chopped onion and jalapeño and sauté 4-5 minutes until softened.
2
Add garlic and taco seasoning. Cook for 1-2 more minutes.
3
Add nutritional yeast, crushed tomatoes, beans, corn, and vegetable broth. Stir well. Bring to a gentle boil, then reduce to a simmer and cook for 8-10 minutes, stirring occasionally.
4
Meanwhile, in a high-speed blender or food processor, blend tofu, soy milk, lime juice, and salt until smooth. Set aside.
5
Stir in the prepared tofu cream and simmer for another 6-8 minutes to fully warm and thicken. Add salt and pepper, taste and adjust seasonings.
6
Ladle into bowls and top with your favorite garnishes.
7
8
9
10
Storage
Fridge: 4-5 days | Freezer: 2-3 months
Notes
- Go-to silken tofu brand: Mori-Nu silken tofu by Morinaga
- To reduce spice, swap jalapeños with green or red bell pepper
- Use any combination of canned black beans, pinto beans, kidney beans, and/or lentils
- Homemade taco seasoning: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried Mexican oregano, ½ tsp sea salt, ¼ tsp black pepper, ¼ tsp cayenne pepper (optional)
Macros
Calories: 464
Protein: 32 g
Carbs: 75 g
Fat: 5 g
Macros
Calories: 464
Protein: 32 g
Carbs: 75 g
Fat: 5 g
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