Tortilla Soup

8 Dec

This recipe is from my new vegan cookbook. This tortilla soup is incredibly easy to make and amazingly delicious. The aromas in your kitchen will be pretty phenomenal as well! I had some down time today (a rarity in my world right now), so I made this soup for lunch.

  • 1 can tomato paste
  • 1/2 cup soy milk
  • 3 cups vegetable stock
  • 2 cups of canned diced tomatoes with juices
  • 1 or 2 chipotle peppers in adobo sauce, minced
  • 1/2 cup diced Spanish onions
  • 1/2 cup diced celery
  • 1 cup fresh or frozen corn
  • 2 garlic cloves, minced
  • 1/4 teaspoon chili powder
  • Sea salt
  • Fresh ground pepper to taste


  • Crushed tortilla chips (I used lime tortilla chips for an added kick of flavour)
  • 1/2 cup cilantro, torn
  • 1/2 avocado, diced

Whisk the tomato paste with the soy milk in a medium stockpot until completely combined. Add the stock, tomatoes and their juices, chipotles, onions, celery, corn, garlic, chili powder and salt and pepper to taste. Bring to a boil, lower heat, cover and simmer for 10 minutes.

Ladle into four serving bowls and garnish with crushed tortilla chips, cilantro and avocado.

bubbling away


finished product

I couldn’t find the chipotle peppers during the last few times I went grocery shopping, so I left that out. I’m sure they’d add a lot of great flavour if you can find them. Maybe I just wasn’t looking closely enough. 😉

In any case, this is the first recipe I’ve tried out of this cookbook, and I’m a huge fan. I have plenty of leftovers, and hopefully this will taste even better tomorrow!

One Response to “Tortilla Soup”

  1. masago recipes December 12, 2012 at 5:04 pm #

    It seems that this recipe has a touch of Mexican style! Spicier than ever! Love to make this for my uncle and aunt!

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