Creamy Vegetarian Tortilla Soup Recipe

Introduction

This Creamy Vegetarian Tortilla Soup is a comforting, flavorful dish perfect for any day of the week. Packed with hearty beans, lentils, and fresh vegetables, it offers a satisfying meal that’s both nutritious and easy to prepare.

Ingredients

• 1 medium onion, diced
• 1 teaspoon olive oil or avocado oil
• 3 1/2 cups vegetable broth
• 1 jalapeno pepper, diced
• 1 cup corn (fresh, canned, or frozen)
• 3/4 cup dried red lentils
• 15 ounces tomato sauce or crushed tomatoes
• 1 red bell pepper or green peppers, diced
• 3/4 cup salsa (mild, spicy, or salsa verde)
• 15 ounces black beans, drained and rinsed
• 15 ounces red beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder or 2 fresh garlic cloves
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional, increase for more heat)
• 1/2 cup light cream cheese or any creamy cheese of choice (dairy-free works great too)
• Salt and pepper, to taste
• Optional toppings: crushed tortilla chips, sliced avocado, sour cream, sliced jalapeños, chopped red onion, shredded cheddar, fresh cilantro

Instructions

1. Step 1: Prepare the vegetables by dicing the onion and bell pepper. Drain and rinse the black and red beans. Thoroughly wash the red lentils under cold running water and set aside.
2. Step 2: In a slow cooker, combine the rinsed lentils, rinsed beans, diced bell pepper, diced onion, 1 teaspoon olive oil, diced jalapeno, 1 cup corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, salt, and pepper. Stir gently to mix everything well.
3. Step 3: Cover and cook on HIGH for 4-6 hours or on LOW for 7-8 hours, until the vegetables and lentils are tender and the soup has thickened.
4. Step 4: Remove the lid and stir in the cream cheese until smooth and creamy.
5. Step 5: Ladle the soup into bowls and garnish with your choice of optional toppings like crushed tortilla chips or fresh cilantro. Serve warm and enjoy!

Tips & Variations

• Use dairy-free cream cheese to keep this recipe vegan without sacrificing creaminess.
• Adjust the cayenne pepper to control the spiciness according to your preference.
• If you don’t have a slow cooker, this soup can be made on the stovetop by simmering all ingredients until lentils and vegetables are tender, then stirring in cream cheese off heat.
• Add fresh lime juice before serving for a tangy brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the soup creamy. If it thickens too much, add a splash of vegetable broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without the slow cooker?

Yes, you can prepare this soup on the stovetop by simmering all ingredients together until the lentils and vegetables are tender. Just stir in the cream cheese at the end off the heat.

What can I use instead of cream cheese?

You can substitute cream cheese with sour cream, plain yogurt, or any creamy cheese alternative including dairy-free options to keep the soup creamy and smooth.

Creamy Vegetarian Tortilla Soup Recipe

Print Recipe

★★★★★

4.9 from 138 reviews

This creamy vegetarian tortilla soup is a hearty, flavorful, and nutritious meal perfect for a comforting lunch or dinner. Made with a blend of beans, lentils, vegetables, and spices, it’s slow-cooked to develop rich flavors and finished with creamy cheese for a smooth texture. Topped with crunchy tortilla chips and fresh garnishes, it’s a satisfying and wholesome dish that’s easy to prepare.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours (High) or 7 to 8 hours (Low)
• Total Time: 4 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 medium onion, diced
• 1 teaspoon olive oil or avocado oil
• 3 1/2 cups vegetable broth
• 1 jalapeno pepper, diced
• 1 cup corn (fresh, canned, or frozen)
• 3/4 cup dried red lentils
• 15 ounces tomato sauce or crushed tomatoes
• 1 red bell pepper, diced (can substitute with green pepper)
• 3/4 cup salsa (mild, spicy, or salsa verde)
• 15 ounces black beans, drained and rinsed
• 15 ounces red beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder or 2 fresh garlic cloves
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional; more for spicier soup)
• 1/2 cup light cream cheese or any creamy cheese (dairy-free options work great)
• Salt and pepper to taste

Optional Toppings

• Crushed tortilla chips
• Sliced avocado
• Sour cream
• Sliced or diced jalapeños
• Chopped red onion
• Shredded cheddar cheese
• Fresh cilantro

Instructions

1. Prep the Vegetables and Beans: Start by dicing the medium onion and red bell pepper. Drain and rinse the canned black beans and red beans thoroughly. Wash the dried red lentils under cold running water to remove any debris, then set aside.
2. Add Ingredients to Slow Cooker: Place the rinsed red lentils, black beans, red beans, diced bell pepper, and diced onions into the slow cooker. Add 1 teaspoon of olive oil, diced jalapeno, 1 cup corn, 3/4 cup salsa, 15 ounces tomato sauce, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper, 3 1/2 cups vegetable broth, and season with salt and pepper. Stir well to combine all ingredients evenly.
3. Cook the Soup: Cover the slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 7 to 8 hours. The soup is ready when the vegetables and lentils are fully cooked and the soup has thickened nicely, with all the flavors melded together.
4. Add Cream Cheese: Once cooking is complete, remove the lid and stir in the 1/2 cup of light cream cheese until it is fully melted and incorporated, giving the soup a luscious creamy texture.
5. Serve and Garnish: Ladle the soup into bowls and garnish with your choice of optional toppings such as crushed tortilla chips, sliced avocado, sour cream, diced jalapeños, chopped red onion, shredded cheddar cheese, and fresh cilantro. Serve warm for a comforting and delicious meal.

Notes

• You can adjust the spiciness by varying the amount of jalapeño and cayenne pepper according to your preference.
• For a dairy-free version, use a dairy-free cream cheese or coconut cream as a creamy alternative.
• The soup thickens as it cooks and with the addition of lentils; add extra vegetable broth if a thinner consistency is preferred.
• Fresh corn can be substituted with canned or frozen corn without impacting flavor.
• Leftovers store well in the refrigerator for up to 4 days, and the soup also freezes nicely for up to 3 months.

Keywords: vegetarian tortilla soup, creamy tortilla soup, slow cooker soup, lentil soup, bean soup, easy vegetarian dinner, Mexican soup recipe