Vegan Tortilla Soup

Both easy and authentic, this Mexican tortilla soup elevates its basic vegan stock with a robust tomato sauce and a kick of guajillo chile.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 402 Calories

Ingredients

• salt to taste
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 2 cups vegetable stock
• 1 tablespoon avocado oil
• 6 Roma tomatoes, chopped
• 3 (6 inch) corn tortillas, divided
• 1 guajillo chile, seeded and deveined
• 0.5 small onion, chopped
• 0.5 avocado, sliced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Cut 2 tortillas in half and then into 1/8-inch strips. Place in a bowl and toss with avocado oil. Arrange strips in a single layer on a baking sheet.

Step 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.

Step 4

Place guajillo chile in a saucepan with water to cover; bring to a boil. Remove from heat and let chile soak in the hot water until soft, at least 10 minutes. Drain.

Step 5

Heat olive oil in a skillet over medium heat. Add onion and garlic; saute until transparent, about 3 minutes. Tear remaining tortilla into pieces and add to the skillet. 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.

Step 6

Place tomato-tortilla mixture into a blender. Add the soaked guajillo chile and vegetable stock. Blend until smooth. Pour into a saucepan and season with salt. If you prefer a very fine soup, you can strain it into the saucepan. Bring to a boil and let simmer until flavors meld, about 5 minutes. Garnish with baked tortilla strips and avocado slices.