Creamy Vegetarian Tortilla Soup (Recipe for Printing)
Hearty vegetarian tortilla soup with creamy texture, beans, lentils, peppers and a touch of southwest spice.
# What You Need:
→ Vegetables and Aromatics
01 -
1 medium onion, diced
02 -
1 jalapeño pepper, diced
03 -
1 red bell pepper, diced (or substitute green bell pepper)
→ Legumes and Grains
04 -
3/4 cup dried red lentils
05 -
15 ounces black beans, canned, drained and rinsed
06 -
15 ounces red beans, canned, drained and rinsed
→ Soup Base
07 -
3 1/2 cups vegetable broth
08 -
15 ounces tomato sauce
09 -
3/4 cup salsa (mild or spicy, or salsa verde)
→ Corn and Cheese
10 -
1 cup corn, fresh, canned, or frozen
11 -
1/2 cup light cream cheese (or preferred creamy cheese, dairy-free optional)
→ Seasonings
12 -
1 teaspoon olive oil (or avocado oil)
13 -
1 teaspoon smoked paprika
14 -
1 teaspoon garlic powder (or 2 fresh garlic cloves, minced)
15 -
1/2 teaspoon ground cumin
16 -
1/4 teaspoon cayenne pepper (optional, adjust to taste)
17 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Dice onion, jalapeño pepper, and red bell pepper. Set aside.
02 -
Drain and rinse the black beans and red beans thoroughly under cold water.
03 -
Wash dried red lentils under cold running water and set aside.
04 -
Heat olive oil in a large pot over medium heat. Add diced onion, jalapeño, and bell pepper. Sauté until softened, about 5 minutes.
05 -
Stir in vegetable broth, tomato sauce, red lentils, black beans, red beans, corn, and salsa. Mix well.
06 -
Sprinkle in smoked paprika, garlic powder, ground cumin, cayenne pepper, salt, and pepper. Mix thoroughly.
07 -
Bring soup to a gentle boil, then reduce heat to low and simmer uncovered for 20–25 minutes or until lentils are tender.
08 -
Stir in light cream cheese until fully incorporated and creamy. Adjust seasoning as needed.
09 -
Ladle soup into bowls and garnish as desired. Serve hot.
# Extra Tips:
01 -
Using dairy-free cream cheese will make this soup completely vegan without sacrificing creaminess.