Vegan Tortilla Soup
This loaded vegan tortilla soup is a sure hit for soup lovers. You will get four servings of this delightful Mexican-inspired soup with just an hour of prep and cooking time. Every spoonful will leave a lasting impression!
Servings 4 servings
Calories 412kcal
Equipment
- Cast-iron Dutch Oven (3-quart / 2.8 liter)
- our Vitamix A2300
- Non-stick baking sheet
Ingredients
- 25 oz Butternut squash
- 14 oz Chopped tomatoes canned
- 9 oz Black beans
- 4.5 oz Spinach (frozen)
- 1 Onion
- 4 cloves Garlic
- 2 Tbsp Olive oil
- 1 tsp Cumin
- 1 tsp Smoked paprika powder
- ΒΌ tsp Hot chili flakes
- 4 cup Vegetable broth
- 1 Tbsp Tomato paste
- 5 oz Sweet corn (canned)
- Salt and Pepper to taste
- 4 Small tortillas
- Fresh cilantro optional
Instructions
- Preheat oven to 400 F / 220 C.
- Add diced butternut squash (1/2 inch, 12 mm), onion wedges, and unpeeled garlic to a baking sheet. Season with salt and black pepper. Drizzle them with olive oil. Use a spatula or your hands to spread the oil evenly. Bake for 30 minutes.
- Add the baked onion, baked and peeled garlic, and half of the roasted butternut squash in a food processor or tall container and use a hand blender to blend it.
- Take a large stockpot and add diced tomatoes, vegetable broth, blended vegetables, tomato paste, cumin, smoked paprika powder, chili flakes, salt, and black pepper. Bring it to a boil and simmer for 5-6 minutes.
- Add frozen spinach leaves, black beans, sweet corn, and the remaining roasted butternut squash cubes. Cook the soup for 4-5 minutes.
Notes
If you prefer to have crispy tortilla strips as a topping, then pan-fry each side of the tortilla for a minute and cut them into strips afterward.