Easy Vegan Tortilla Soup

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I love soup! I used to say I could easily exist on soup, bread and diet soda. My health didn’t agree with that statement. I first eliminated soda from my life. Read about soda’s negative impact on the body HERE.

Then, when I embraced a plant based lifestyle more than four years ago, I discovered that I have a gluten sensitivity. I stopped eating regular bread, although I now occasionally enjoy the gluten free version. Soup is still good, though, right?

That depends! Soups containing meat, egg, gluten or dairy products no longer simmer on my stove. Fortunately, however, there is a rich variety of wonderful, hearty, healthy soups available that are plant based, gluten free and dairy free.

Check out this amazingly easy vegan tortilla soup. It’s perfect for chilly winter evenings.

Easy Vegan Tortilla Soup title meme

Easy Vegan Tortilla Soup

I loved chicken tortilla soup, before becoming plant based. After eliminating meat from my diet, I gave up tortilla soup because I couldn’t find it offered without the chicken. When this recipe popped up on Pinterest, I knew what was on the menu for dinner tonight!

This easy vegan tortilla soup is adapted from a recipe by Midwest Foodie. Check out the original recipe HERE. The flavorful soup comes together in minutes and uses items commonly found in the pantry. Canned goods speed up the cooking process, lentils add protein and heartiness and canned coconut milk makes the soup creamy. And no worries, the coconut milk does not add coconut flavor to the soup.

In less than 30 minutes, I was ladling this soup into bowls.

Easy Vegan Tortilla Soup simmer
Easy vegan tortilla soup simmering on the stove.
Easy Vegan Tortilla Soup with chips

Easy Vegan Tortilla Soup

This flavorful vegan soup comes together quickly.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Soup
Cuisine Mexican
Servings 4 servings

Ingredients
  

  • 2 tbsp olive oil
  • 1 red onion, diced
  • 5 garlic cloves, minced
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 1 15 oz can black beans, drained
  • 1 15 oz can whole corn, non GMO, drained
  • 1 15 oz can fire roasted diced tomatoes
  • 3/4 cup red lentils
  • 2 cups vegetable broth
  • 2 cups tomato juice
  • 1 13.5 oz can full fat coconut milk
  • 2 tsp sea salt + black pepper to taste

Instructions
 

  • In a soup pot or dutch oven, saute diced onions in olive oil over medium high heat, stirring frequently, for approximately 3 - 4 minutes.
  • Add garlic, cumin and chili powder and stir and saute for 1 minute.
  • Add black beans, corn, tomatoes, vegetable broth, tomato juice, lentils, salt and coconut milk. Bring to a boil, cover, lower heat and simmer for 10 minutes, or until lentils are cooked through. Season with black pepper and more salt, if needed.
Keyword Tortilla Soup, Vegan

Tortilla Soup Making Tips

The easy vegan tortilla soup was ready in minutes. I checked the soup after five minutes and gave it another five minutes of simmering time for a total of ten minutes.

Use store bought organic vegetable broth or make your own broth HERE. I use organic 100% tomato juice from WR Knudsen however any tomato juice is fine. You can even use V-8 for extra flavor. Don’t have juice on hand? Four cups of vegetable broth is fine or swap out the veggie broth for all tomato juice. This recipe is very adaptable.

If you don’t have red lentils on hand, brown or green lentils work too. Just check soup after five minutes of simmering time, for doneness.

Garnish soup with non GMO tortilla chips. I like these from Xochitl . Late July makes an excellent non GMO chip as well. You can also top soup with vegan cheese, vegan sour cream, chopped green onions or diced jalapeno peppers.

Easy Vegan Tortilla Soup ready to eat
Easy vegan tortilla soup is ready to eat in under 30 minutes.

The Taste Test

I loved this soup before I even tasted it. It smelled right! And my nose was correct. This easy vegan tortilla soup is wonderful with the perfect spice level. It has the tortilla soup flavor without the chicken or dairy products.

The non GMO tortilla chips, which happened to be unsalted, added the perfect crispiness.

I have leftovers for tomorrow. I’m excited about that. However, I’ll make this soup often. Perhaps I’ll never run out of tortilla soup. I hope you enjoy it too!

Easy Vegan Tortilla Soup with chips
Easy vegan tortilla soup with non GMO chips.

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Vegan Pot Pie Soup

This post may contain affiliate links. Please read my Disclosure Policy for details.

Traditional pot pie, topped with a flaky crust, is not on my plant based diet. I haven’t really missed it. However, when I found a recipe on social media for a vegan pot pie soup, I looked forward to trying it. This crustless pot pie version offers a mix of fresh veggies in a rich, dairy free broth. It is so delicious and ready to eat in about 35 minutes.

Vegan Pot Pie Soup

Vegan Pot Pie Soup

Unfortunately, when I snapped a photo of the recipe, I didn’t get the name of the person who created it. Actually, the woman shared that her husband prepared this yummy soup. If I ever find that social media post again, I’ll update with the info.

I adapted the recipe slightly, adding extra veggies and creating DIY Spike seasoning, rather than purchasing it. That original seasoning contains a few ingredients that I avoid. The recipe for this simple yet flavorful blend of spices is listed below the recipe for the soup.

Vegan Pot Pie Soup Ready to Eat

Vegan Pot Pie Soup

Vegan, gluten and dairy free pot pie soup.
5 from 5 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup
Cuisine American
Servings 6 Servings

Ingredients
  

  • 4 potatoes, peeled and cubed
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 1/2 yellow onion, chopped
  • 4 cups vegetable broth
  • 2 tbsp DIY seasoning blend or Spike Seasoning
  • 1/2 cup cashews, soaked for half an hour
  • 1 16 oz can cannellini beans
  • 1 cup plant based milk, such as almond or coconut
  • 2 cups frozen or canned peas

Instructions
 

  • Add cubed potatoes to a large pot along with the vegetable broth. Bring to a boil
  • Add carrots, celery and onion. Simmer for 10 minutes.
  • Add seasoning and simmer another 10 minutes.
  • Combine cashews, cannellini beans and plant based milk in blender. Blend on high speed for 60 seconds, or until smooth. Add cashew mixture and peas to soup. Stir well and simmer for 5 more minutes. Serves 6.
Keyword Vegan Pot Pie Soup
Veggies simmering
Veggies simmering, on their way to becoming vegan pot pie soup.
Rich, dairy free broth
The cashews, beans and plant based milk create a rich broth.

DIY Seasoning Blend

This blend of spices contributes to the soup’s amazing flavor. And it is easy to make with spices you probably already have on hand.

In a small bowl combine 2 tbsp sea salt, 2 1/2 tsp black pepper, 1 tbsp paprika, 1 tsp cayenne pepper (reduce amount for less heat), 2 tsp onion powder, 1 1/4 tsp garlic powder, 1 tsp dry mustard, 1 1/2 tsp dried thyme and 1 tsp dried basil. Combine well. Store in a cool area.

I combined the spices in a small mason jar and then capped it for storage. The vegan pot pie soup recipe calls for two tablespoons of the seasoning.

Use this DIY seasoning blend in soups, sauces, stir fries, salads or on roasted veggies.

DIY Seasoning Blend
The blend of seasonings is an important ingredient in vegan pot pie soup.
Mason Jar Storage
A small mason jar is the perfect size for storing seasoning.

Enjoying Vegan Pot Pie Soup

Admittedly, I love all kinds of soup, year around. However, this one is incredibly good. The seasoning adds a bit of a kick to the broth, making this vegan pot pie soup better, in my opinion, that those others with the crusts. For even more richness and health benefits, use DIY vegetable broth instead of purchasing it.

The freshly prepared vegetables contribute nutrients along with goodness. The soup adapts easily. Add whatever vegetables are on hand. I had left over carrot and celery sticks from my Oscar night snack tray. Chopping them up for soup prevented wasted. Throw in an onion, peas, non GMO corn, turnips, green beans…the only limit is imagination.

This warming soup is so good, Greg and I each had another half a bowl. And there is still plenty left over for lunch tomorrow. Let me know if you try this healthy version of a traditional favorite.

Vegan Pot Pie Soup in the Bowl
Vegan pot pie soup ready to eat.

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