Name: Creamy Vegan Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1/2 cup raw cashews, soaked; 1 tbsp extra virgin olive oil; 1 medium yellow onion, diced; 2 poblano peppers, de-seeded and chopped (1 cup); 3 cloves garlic, minced; 1 tsp coriander; 1 tsp chili powder; 1 1/2 tsp cumin; 1/4 cup nutritional yeast (can sub 1/2 cup grated cheddar cheese if not vegan); 4 cups vegetable broth; 1 (15 oz) can diced tomatoes (do not rinse); 1 (15 oz) can black beans, drained and rinsed; 1/2 cup medium salsa; 4 corn tortillas*; 1/3 cup cilantro, chopped; 1-2 tbsp fresh lime juice (from 1 small lime), to taste; 1 tsp salt and freshly ground black pepper, more to to taste; Tortilla chips, for garnish

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Amazingly creamy Vegan Tortilla Soup with black beans, poblano peppers, and decadent cheezy flavor. Hearty, filling, and so satisfying!

This soup is NEXT. LEVEL.

We have officially elevated our game. Vegetable Soup lovers, where you at? There’s a new soup in town and she’s major.

I’m aware that it’s mid September and I’m perhaps prematurely busting out all the soup and pumpkin recipes like the autumn-adoring lass I am. The list of recipes I want to make is quite lengthy…all cozy and comforting and stick-to-ya bones delish. I just can’t help myself!

AKA I cannot stop baking muffins. My oven is basically a candle.

This vegan tortilla soup is insanely luscious and creamy thanks to the blending of cashews and corn tortillas with salsa and soup liquid, which makes it nice and thick. A little weird, but so right! Paired with flavorful poblano peppers, onion, and Mexican spices, we’ve got all the goods here for a soup masterpiece.

You must top it with handfuls of crushed tortillas chips, mmmmk? Crunch crunch crunch.

Recipe tips and substitutions

Corn tortillas: Use standard, 5.5 inch corn tortillas. I used these. Recipes often call for masa harina, but since a lot of people don’t keep that on hand, I thought tortillas would be an easier swap. I know it sounds weird to put them in the blender, but trust me. Do not use any tortillas other than corn or the flavor will not be the same.
Poblano peppers: These are mildly spicy green peppers that you should be able to find at your regular grocery store. Be sure to remove the seeds and membranes. The final result is not spicy, don’t worry!
Nutritional yeast: I always get questions about this ingredient. You can find it in a yellow plastic bottle at most mainstream grocery stores. It gives a lovely cheesy flavor and is packed with protein. You can omit it, but I’d add some cheddar cheese in its place!
Add veggies: I kept it simple with poblano, onion, and garlic, but you could definitely amp up the veg factor. Zucchini and bell peppers would be nice. Even potatoes and cauliflower would work! Trader Joe’s roasted corn would also be great.
Liquid: You can always swap broth for water or water + bouillon if you don’t have broth on hand, but definitely increase the salt and seasonings.

How to make soup in the Instant Pot

I’d say almost all soups are adaptable to the Instant Pot, which is fab. I haven’t made this one in there yet, but I have no doubt it would turn out.

First, press the sauté function and heat the oil. Follow recipe steps two and three and then cook soup on high pressure for 3 minutes. Let pressure release naturally for 10 minutes.

Quick release any remaining pressure. While soup cooks, proceed with step four. When soup is done, proceed with step five.

Topping ideas galore!

The toppings are the best part, right?

Plenty of crushed tortilla chips…this is a requirement. You can even bake your own in a pinch with extra corn tortillas!
Fresh cilantro.
A sprinkle of cheddar cheese if you’re not vegan OR some nooch if you are.
Sliced jalapeños or a sprinkle of red pepper flakes if you like heat. The soup is not spicy as is.
Sliced green onions. Yum.
Cool and creamy diced avocado. Double yum!

How to store and freeze

To store: Store any leftovers in an air-tight container in the refrigerator for up to four days.

To freeze: Transfer soup to a freezer-safe container and store in the freezer for up to three months.

To reheat: Simply thaw soup in the refrigerator overnight and then reheat on the stovetop or in the microwave.

Craving more soup goodness? Don’t miss these vegan soup fan favorites:

You need this tortilla soup in your face like last Thursday!!