One of Todd's most beloved dishes is a special corn tortilla soup recipe that I used to make. I say used to. It had a lot of cheese, chicken, and tortillas. No doubt it's bad news for your body, but oh was it so good. On occasion, Todd will express great sorrow that he no longer gets to have this delectable soup. So, of course I couldn't have that. To surprise him, I created a new vegan version of that soup. It was even better, Todd was pleased, and there was peace once again in our world.
Of course I had to replace the cheddar cheese with vegan cheddar cheese, and I lightened it up with a few less tortillas. Also, no more nasty chicken! For more on why you may want to rethink your chicken eating regimen (yes, besides the antibiotics used...care for a bladder infection, anyone?), check out this article from Mother Jones. Yes, if the whole "super-bug" thing we're creating doesn't do it for you, maybe the poo will. Eww. Double Eww. Also, I mean really, it's just sad. I encourage, nay, I implore you to see this short video of an adorable little boy and his thoughts on animals, posted by the Huffington Post. Everyone loves little kid videos right? Yes. My favorite kid clip. Ever.
Now back to this soup. Awww yeaaa.
Creamy Cheesy Tortilla Soup
Inspired by Love and Lemons
Serves 4
- 1 medium yellow onion, sliced
- 3 cloves of garlic
- 1 Tbsp. olive oil
- 1/4 tsp. ground cumin
- 1/8 tsp. of chipotle chili powder (double, if you like it extra spicy)
- 1 15 oz can of diced fire roasted tomatoes, un-drained
- 1 Tbsp. nutritional yeast
- 1/2 tsp. vegan granulated sugar
- 3 cups vegetable broth
- 5 small corn tortillas, cut into strips
- 1/2 cup vegan shredded cheddar cheese
- 1 tsp. apple cider vinegar
- 1 1/2 tsp. fresh oregano, chopped (or 1/4 tsp. dried)
- juice from 1/2 lime
- cilantro, for garnish
Preheat oven to 350 F.
Cut the onion into big slices, peel removed. Leave the cloves in their peel, but cut off the end bit. Place both the onion and the garlic along with only one of the tortillas, cut in strips, and coat all lightly with olive oil. Sprinkle with salt and pepper and bake at 350 F for 20 minutes. Check the tortilla after about 10 minutes. Remove the tortilla when crispy and browns slightly. Save this tortilla for topping the soup. The edges of the onion slices should be turned dark brown when removed.
When the onions and garlic are done cooking, remove the peel from the garlic cloves. Heat the olive oil in a large soup pot and add the cumin and chipotle chili powder. Saute for a few minutes, until the spices become fragrant.
Next add the onion and garlic and saute for about 3 minutes.
Now, add the tomatoes and their juice, nutritional yeast, sugar, broth and the four remaining tortillas. Stir well. Bring the soup to a boil and then turn down to simmer and allow to cook, uncovered, for 10 minutes. Stir occasionally. After the 10 minutes, add the cheese, vinegar, oregano and lime juice and allow to simmer for 5 more minutes.
Pour into a blender and whiz until very smooth. Careful to let the steam vent out the top of the blender. We don't want any explosions!
Serve hot and top with cilantro, crispy tortilla strips, and more vegan cheese!
Hard to believe this cheesy and creamy soup is vegan...
- 1 medium yellow onion, sliced
- 3 cloves of garlic
- 1 Tbsp. olive oil
- 1/4 tsp. ground cumin
- 1/8 tsp. of chipotle chili powder (double, if you like it extra spicy)
- 1 15 oz can of diced fire roasted tomatoes, un-drained
- 1 Tbsp. nutritional yeast
- 1/2 tsp. vegan granulated sugar
- 3 cups vegetable broth
- 5 small corn tortillas, cut into strips
- 1/2 cup vegan shredded cheddar cheese
- 1 tsp. apple cider vinegar
- 1 1/2 tsp. fresh oregano, chopped (or 1/4 tsp. dried)
- juice from 1/2 lime
- cilantro, for garnish
- Preheat oven to 350 F.
- Cut the onion into big slices, peel removed. Leave the cloves in their peel, but cut off the end bit. Place both the onion and the garlic along with only one of the tortillas, cut in strips, and coat all lightly with olive oil. Sprinkle with salt and pepper and bake at 350 F for 20 minutes. Check the tortilla after about 10 minutes. Remove the tortilla when crispy and browns slightly. Save this tortilla for topping the soup. The edges of the onion slices should be turned dark brown when removed.
- When the onions and garlic are done cooking, remove the peel from the garlic cloves. Heat the olive oil in a large soup pot and add the cumin and chipotle chili powder. Saute for a few minutes, until the spices become fragrant. Next add the onion and garlic and saute for about 3 minutes.
- Now, add the tomatoes and their juice, nutritional yeast, sugar, broth and the four remaining tortillas. Stir well. Bring the soup to a boil and then turn down to simmer and allow to cook, uncovered, for 10 minutes. Stir occasionally. After the 10 minutes, add the cheese, vinegar, oregano and lime juice and allow to simmer for 5 more minutes.
- Pour into a blender and whiz until very smooth.
- Serve hot and top soup with cilantro, crispy tortilla strips, and more vegan cheese!
