Mexican vegan tortilla soup

    50 min

    This is an authentic Mexican vegan soup made with only a few ingredients: tomatoes, tortillas, onion, garlic and guajillo chilli in a vegetable stock base. Serve with baked tortilla strips and avocado.

    1 person made this

    Serves: 2 

    • 3 (15cm) tortillas, divided
    • 1 tablespoon avocado oil
    • 1 guajillo chilli, seeded and deveined
    • 2 tablespoons olive oil
    • 1/2 small onion, chopped
    • 1 clove garlic, minced
    • 6 ripe plum tomatoes, chopped
    • 475ml vegetable stock
    • salt to taste
    • 1/2 avocado, sliced

    Prep:15min  ›  Cook:30min  ›  Extra time:5min soaking  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Cut 2 tortillas in half and then into 2cm strips. Place in a bowl and toss with avocado oil. Arrange strips in a single layer on a baking tray.
    3. Bake in the preheated oven until the strips are crisp and light brown, about 15 minutes. Remove from oven and set aside for garnishing.
    4. Place guajillo chilli in a saucepan with water to cover; bring to the boil. Remove from heat and let chilli soak in the hot water until soft, at least 10 minutes. Drain.
    5. Heat olive oil in a pan over medium heat. Add onion and garlic; saute until softened, about 3 minutes. Tear remaining tortilla into pieces and add to the pan. Cook until soft, about 3 minutes. Add tomatoes; cook and stir until tender, about 5 minutes. Remove from heat and let cool, about 5 minutes.
    6. Place tomato-tortilla mixture into a blender. Add the soaked guajillo chilli and vegetable stock. Blend until smooth. Pour into a saucepan and season with salt. If you prefer a very fine soup, you can pass it through a sieve back into the saucepan. Bring to the boil and let simmer until flavours blend, about 5 minutes. Garnish with baked tortilla strips and avocado slices.

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