Name: Vegetarian Tortilla Soup with Tempeh
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 5
Cuisine: American
Ingredients: 1 tablespoon extra virgin olive oil; 8 ounces tempeh; 1 medium yellow onion, diced; 2 medium jalapeño peppers, diced; 4 cloves garlic, minced; 1 12-ounce jar roasted red peppers, drained and chopped; 1 14-ounce can diced tomatoes; 1 teaspoon cumin; 1 teaspoon dried oregano; 1/2 teaspoon chipotle powder; 6 cups vegetable broth; 1 14-ounce can hominy; 1 14-ounce can black beans; 1 14-ounce can pinto beans; 1 teaspoon pink Himalayan salt

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Vegetarian Tortilla Soup with Tempeh boasts bold, spicy flavor. Serve it topped with cilantro, avocado, Manchego cheese, and corn tortilla strips for a totally satisfying lunch or light dinner.

Vegetarian Tortilla Soup is also perfect for meal prep. I made this soup for dinner one night, and we had enough leftovers for lunches throughout the week. This recipe makes about five quarts of delicious soup. (You might also like Vegetarian Chili with Lentils and Butternut Squash if you’re looking for another great meal prep soup recipe.)

I think you’ll love how easy this soup comes together. In fact, you probably have many of the ingredients in your pantry already. The basics you need include: tempeh, roasted red peppers, hominy, black beans, pinto beans, vegetable stock, crushed tomatoes, onion, garlic, jalapeños, cilantro, spices and toppings.

VEGETARIAN TORTILLA SOUP FAQS:

What the heck is tempeh?

Tempeh is a fermented soybean product. It has a firm, yet chewy texture, with a slightly nutty flavor. It’s high in protein, iron, and calcium. You should be able to find tempeh in the produce section where you find tofu in your local grocery store. One note of caution when using tempeh if you are gluten-intolerant—some tempeh may contain wheat product. Make sure to read the label.

Can I freeze Vegetarian Tortilla Soup?

Absolutely. Simply allow the soup to cool, then freeze in the desired portion sizes. I usually freeze one to two portions since there are only two of us. Do not include the toppings when freezing the soup.

HOW TO PREPARE VEGETARIAN TORTILLA SOUP:

Begin by prepping your veggies. Drain the roasted red peppers, and leave in the colander to release liquid. Meanwhile, dice the onion, and peel the garlic cloves. (I like to use a hand press to mince my garlic as I add it to a recipe.) Slice the tops off the jalapeños, then slice in half lengthwise. Use a small spoon to remove the ribs and seeds, then chop into a fine dice. Cut the red peppers into about quarter-inch pieces. Use your hands to crumble the tempeh.

Heat about a tablespoon of extra virgin olive oil in a Dutch oven over medium heat until hot. Add the onions, jalapeños, and tempeh. Sauté for about five minutes, until the onions begin to soften. Add the roasted red peppers and garlic, and sauté about three more minutes.

Add the diced tomatoes, cumin, dried oregano, and chipotle powder. Stir to fully incorporate the spices and simmer for about three minutes. Drain and rinse the beans and hominy. Add those, along with the vegetable broth to the Dutch oven. Add salt to taste, abut a teaspoon. Stir all ingredients together well, cover with a lid, and cook for about ten minutes. Once the broth is nearly to a boil, turn the heat to simmer, and cook for about ten more minutes.

Just before serving, stir in the juice from one lime and a tablespoon of fresh, minced oregano. This is optional, but adds a fantastic depth of flavor.

SERVING SUGGESTIONS FOR VEGETARIAN TORTILLA SOUP:

We served our soup topped with avocado, Manchego cheese, tortilla strips, fresh cilantro, and a squeeze of lime.
Other topping ideas include: Cotija cheese, queso fresco, crema, sour cream, fresh parsley, thinly sliced radish, red onion, or jalapeño.
You could also pair the soup with a small salad and some crusty artisan bread.

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VEGETARIAN TORTILLA SOUP NOTES:

If you’re not looking to keep your soup vegetarian, you could definitely swap out the tempeh for shredded chicken, pork, or beef. Try this easy Chicken Tortilla Soup recipe.
Don’t eat soy products? Try subbing jackfruit for the tempeh.
I love my Lodge Dutch oven for making soups on the stove top.
This is the garlic press I use and love.

Thanks for stopping by, and as always, if you try a recipe and love it, please rate it or leave a review.

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YOU MIGHT ALSO LIKE:

Vegetarian Chili with Lentils and Butternut Squash

Black Bean and Lentil Soup

Creamy Celeriac (Celery Root) Soup