Believe it or not, I was never a huge soup person. Soups are ubiquitous for animal products whether it be broth or heavy cream and are laden with unnecessary excess salt. That being said, for a long time I never enjoyed soups while dining out. Once I started to delve into cooking years ago, I discovered my love for soup again because bottom line, they are just so easy!
From a distance soups sound involved and tedious, but they are one of the most seamless concepts to throw together and are veggie packed. With just about 99% of soups you can throw in endless veggies without compromising the flavor making them a great option for picky eaters.
One of my personal favorite soups is tortilla! Typically you’ll find it more broth based, but since this is a vegan version I love to enrich the texture and boost flavor to combat the potential lack of flavor with no animal products. .
I personal love all the Mexican components such as beans, corn, avocado, and cilantro so this soup is one of my favorites. Believe it or not, this was one of the first concepts I created back in 2014 and it still holds up today.
What’s fab about this soup, is seriously everything! It’s quick, easy, affordable, features accessible ingredients, is packed with plant protein, packed with fiber, can be made in minutes, made in bulk, has a cheesy flavor from the cashews, a bit of heat from the chipotles, and a hint of sweet from the corn! It’s filling and just even writing about this soup gets me excited!
If you love tortilla soup or just staple recipes that you can love for years to come, this is it! You have to try my creamy vegan Tortilla Soup!!
Why this recipe is great:
Creamy and cheesy from the soaked cashews
Perf for fall
Can easily be made in bulk