Vegan Tortilla Soup

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Tortilla soup is definitely in my top 5 favorite soups of all time. It is just so warm and comforting while at the same time an explosion of flavor and goodies floating around the bowl. It is also a hearty soup if you are looking for a filling vegan option. Of course you can easily add some chicken if you crave that meat. I used bone broth in mine because I like the additional protein, glutamine for gut health, and collagen but you can most certainly use your favorite veggie broth to keep this vegan.



  • 5 tomatillos, husk removed

  • 1 c butternut squash

  • 1 red bell pepper, diced

  • 1 - 12 oz. bag of frozen riced cauliflower (split into half)

  • 2 tsp taco seasoning

  • fab 4 seasoning (sea salt, cracked black pepper, turmeric, Italian seasoning)

  • 1 bay leaf

  • 1 quart of broth

  • 1 can of black beans, drained and rinsed

  • 1 c of frozen organic corn

  • 1 can of fire roasted crushed tomatoes (14.5 oz)


  1. Place the whole tomatillos in a large dry stock pot on medium heat. Let them cook until they become soft about 7-10 minutes. Add a little water if they stick to the pan. Stir often.

  2. Once the tomatillos have softened add in the butternut squash, red pepper, half of the cauliflower, spices and stock. Let cook on medium until the butternut squash has softened.

  3. Remove the bay leave and save. Using a hand held immersion blender, like the one from Mealthy, blend in the stock pot until a smooth puree is formed.

  4. Add in the remaining half of cauliflower, beans, corn, and tomatoes. Add the bay leaf back in.

  5. Let simmer on medium low for 10-15 minutes until all flavors have time to meld. The longer the better.

  6. Top with your favorites like avocado, tortillas, cilantro, sour cream (not for vegan option), and jalapeno for the ultimate win!

This is a thick stick to your ribs soup. If you like a thinner version simply add more stock! Easy peasy!