Vegan Tortilla Soup

This Vegan Tortilla Soup has lengthily stuck out as a fave of mine, from the first actual go to and it’s been a have to on each consequent trip again. Served at the Danzante Bay quality eating place, while ordered they bring about a massive soup bowl with none soup, simply crispy corn tortilla strips, a little cheese, avocado and crispy chilis and the waiter serves your steaming warm soup over the accompanying accouterments, poured from a small teapot. It’s pretty the enjoy.

Vegan Tortilla Soup[]

Vegan Tortilla Soup

Quick Recap:

Step01-Cripsy tortilla




Prep Time 10minutes
Cook Time 40 minutes
Total Time 50minutes 
Serves 2 person 


Vegan Tortilla Soup[]

Crispy Tortilla Strips

  • 6 cassava flour tortillas, cut into thin strips

  • Oil

Creamy Tortilla Soup

  • 2 tablespoons olive oil10 cloves garlic

  • 1 big white onion

  • 3 fresh Guajillo peppers

  • 2 lbs Roma tomatoes

  • ½ bunch of cilantro

  • 4 cups vegetable stock or bone broth*

  • Salt to taste)

  • Ground black pepper to taste 



Step01-Cripsy tortilla:

  • In a big pan warmth the oil or fat over medium-excessive warmness. Flash fry the tortilla strips till golden brown and crispy, stirring often and watching carefully so they do not burn. Including extra oil, as wanted. Set aside on a paper towel-lined plate.


  • Chop the garlic and onion into medium size pieces, and sauté in oil in a massive pot over medium-high warmth until golden brown.

  •  Add the guajillo pepper and cook for five minutes, or until fried. subsequent, slice the tomatoes into quarters and sauté them for 15 mins.

  • Pour within the stock, the remaining herbs, and the fried tortilla strips into the pot, leaving a good handful of the tortilla strips for serving. add salt and pepper and produce to a boil, lessen warmness barely and simmer gently to boil for 25 minutes. 

  • flip off the warmth and allow it to sit for a short time, cool slightly, and permit the flavors to come collectively.

  • Using an immersion blender or running in batches with an excessive-speed blender, like a Vitamix, puree the soup.


  • Serve without delay with additional tortilla strips, avocado, fresh cilantro, cheese, etc.

Storage Tips:

  • For leftovers, put them in the fridge for 1-2 days.
  • Vegan Tortilla Soup perfect freezer-friendly soup. The store serves soup or one bowl in a container or Ziploc bag without tortilla.  Traw completely before serving. Warm soup with a handful of crispy tortillas in the microwave oven or stove & taste with fresh herbs.


1 bowl Vegan Tortilla Soup  -

  • Calories: 145kcal 

  • Carbohydrates: 26g 

  •  Protein: 8g 

  • Fat: 2g 

  •  Saturated Fat: 1g 

  • Cholesterol: 3mg 

  •  Sodium: 736mg 

  • Potassium:600mg 

  •  Fiber: 8g Sugar: 6g 

  • Vitamin A:1099IU 

  • Vitamin C: 28mg 

  • Calcium: 1114mg 

  • Iron: 4mg

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