Vegetarian Tortilla Soup (with creative toppings!)

Today I came across a great recipe from 101cookbooks for a vegetarian tortilla soup. I was really excited to try this recipe – especially since it had so many creative toppings / add-ins for the soup! I modified the original recipe slightly to make it a bit healthier so my modified version (and toppings I used) are below. Hope you enjoy it!


  • 6 corn tortillas (I cut 3 into matchstick thin strips, and 3 into quarters – to make real tortilla chips)
  • Olive oil spray
  • Salt (to taste)
  • 1/2 Tbsp extra virgin olive oil
  • 3 cloves garlic, chopped
  • 1 large red onion, chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 14-ounce can crushed or diced tomatoes
  • 3 cups vegetable broth


  • 1/4 cup of goat cheese, crumbled
  • 20 small yellow or red cherry tomatoes (I ended up using grape tomatoes and there were probably about 30 of them)
  • Mexican shredded cheese blend
  • 1 avocado, diced
  • Diced red onion
  • Diced red pepper
  • Cilantro (chopped)
  • Lime juice


  1. Spray the tortilla strips/quarters with olive oil spray and salt. Turn them out onto a baking sheet, arrange them across the pan and bake in a 350F degree oven for 10 minutes or until golden and crispy. Set aside. Note – I took this a step further, and for the tortilla quarters, I topped them with shredded Mexican cheese blend and put them under the broiler for 1-2 min until the cheese was melted – tasted great dipping in the soup!
  2. Halve the tomatoes lengthwise and put them in a small roasting pan, oven proof dish, or rimmed baking sheet. Spray lightly with olive oil and season with salt. Bake in a 350F degree oven for 40-45 minutes (less time if you use smaller tomatoes), or until the tomatoes are shrunken and golden around the edges. The tomatoes keep nicely in a jar for days (refrigerated), so you can do this part in advance if you like. Set aside.
  3. Now for the soup itself – in a big pot over medium-high heat cook the garlic and onions using 1/2 Tbsp olive oil along with a couple pinches of salt for just a minute or so. Stir in the spices and then the tomatoes. Cook down for about five minutes or so, it should thicken a bit.
  4. Remove from heat, add two cups of the broth and puree with a hand blender (or puree in a traditional blender). Add the remaining 1-2 cups of broth and puree until smooth. Bring the soup back up to a simmer and cook for another 10 minutes. Season with salt to taste.
  5. Create the “avocado salsa” by mixing the avocado, red onion, red pepper, cilantro and lime juice in a bowl
  6. Serve the individual soup bowls topped with plenty of tortilla strips, the roasted tomatoes, and some crumbled goat cheese (1 oz max)
  7. Alternately, you can finish your second helping with the avocado salsa and the tortilla quarters/chips with the cheese melted on them

Avocado Salsa!

Baked Tortilla Strips

Finished, pureed soup

Roasted Tomatoes

Finished product - YUM!


Filed under Picky Cooks (Favorite Recipes)

8 responses to “Vegetarian Tortilla Soup (with creative toppings!)

  1. Yum! This is my kind of recipe. It will please the whole family.

  2. That avocado salsa looks amazing! I subsribe to 101 also and love your twist on this!

  3. we are tortilla soup fiends in this home. Loving all the flavors and those toppings – oh do not get me started on those toppings.

  4. my kind of dish apparently as there’s avacado and roast tomato! beautiful colors combination!

  5. While browsing I came across your great blogsite!! I’ve added your site into my blogroll. Could you please consider add my link in your blogroll.

    My site is about ‘Easy Recipes’

    Thanks in Advance!!

  6. A crowd pleaser of a recipe! Bookmarked.
    The salsa looks particularly delicious.

  7. We just a tortilla coup recipe on our blog that a friend from Mexico taught me. We will have to try this one as well.

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