Creamy Vegetarian Tortilla Soup

This hearty vegetarian tortilla soup has been my go-to comfort meal for busy weeknights, bringing all the Mexican flavors I love together in a hands-off crockpot recipe that practically cooks itself.

I first created this soup when searching for a meatless Monday option that would satisfy my entire family. What started as an experiment has become our most requested meal during the cooler months, with everyone personalizing their bowls with different toppings.

Ingredients

• Dried red lentils the secret to creating a thick hearty texture while adding protein
• Vegetable broth creates the flavorful base for all ingredients to meld together
• Black and red beans provide plant based protein and fiber making this soup truly filling
• Corn adds a touch of sweetness and pleasant texture contrast
• Jalapeno pepper provides just enough heat without overwhelming the dish
• Red bell pepper adds vibrant color natural sweetness and vitamin C
• Salsa instant flavor boost that saves you from chopping additional vegetables
• Tomato sauce creates a rich smooth base for the soup
• Cream cheese the finishing touch that makes this soup luxuriously creamy
• Spices smoked paprika cumin and garlic powder create the perfect Mexican flavor profile

Step-by-Step Instructions

Prep the vegetables

Dice onion and red bell pepper into small uniform pieces about 1/4 inch in size for even cooking. Take care with the jalapeno by wearing gloves if sensitive and removing seeds for less heat or keeping them for extra spice.

Prepare the beans and lentils

Thoroughly rinse the dried red lentils under cold running water until the water runs clear removing any debris. Drain and rinse canned beans well to reduce sodium content and improve flavor.

Combine ingredients in slow cooker

Add oil to the bottom of your crockpot then layer in vegetables beans lentils spices salsa tomato sauce and broth. Give everything a good stir to ensure even distribution of ingredients especially the spices.

Set and forget

Cover your crockpot with the lid and cook on HIGH for 4 to 6 hours or LOW for 7 to 8 hours. The soup is ready when lentils are completely soft and the mixture has thickened considerably.

Add the finishing touch

Once cooking time is complete stir in cream cheese until completely melted and incorporated throughout the soup. This creates the signature creamy texture without using heavy cream.

Serve with toppings

Ladle hot soup into bowls and set out an array of toppings allowing everyone to customize their own bowl with their favorite garnishes.

Bookmark

The smoked paprika is truly the MVP ingredient in this recipe. I discovered its transformative power years ago when making this soup for the first time. That subtle smokiness tricks your taste buds into thinking there might be bacon or other smoked ingredients when it's completely vegetarian.

Make Ahead and Storage

This soup actually improves with time as the flavors continue to develop. You can make it up to three days ahead and store in the refrigerator in an airtight container. The soup will thicken considerably when chilled which is completely normal. When reheating simply add a splash of broth or water to reach your desired consistency.

For freezing allow the soup to cool completely then portion into freezer safe containers leaving about an inch of space at the top for expansion. Label with the date and use within three months for best quality. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.

Customization Options

This tortilla soup recipe welcomes adaptation based on what you have on hand. If you prefer pinto beans over red beans make the swap without hesitation. No red lentils available? Yellow split peas work wonderfully as a substitute providing similar texture and protein.

For those who are not vegetarian adding shredded rotisserie chicken or browned ground turkey makes this even heartier. The spice level can be adjusted by omitting the cayenne for a milder version or doubling it for heat lovers.

The cream cheese can be replaced with heavy cream coconut cream or even pureed silken tofu for different dietary needs without sacrificing the creamy texture that makes this soup so satisfying.

Serving Suggestions

While delicious on its own this tortilla soup truly shines when served as part of a complete Mexican inspired meal. Pair smaller portions with fresh green salad topped with citrus vinaigrette for a light lunch or alongside cheese quesadillas for dinner.

For entertaining consider setting up a soup bar with all the toppings in separate bowls allowing guests to customize their own bowls. Warm corn tortillas on the side make excellent dippers and can be torn into the soup for added texture.

Recipe Q&A

→ Can I make this tortilla soup with meat instead?

Yes, if you're not vegetarian, you can add chicken or beef to this soup. Try adding a whole chicken breast to cook with the soup and shred it after it's fully cooked, or add pre-cooked shredded meat near the end of cooking time.

→ What can I substitute for cream cheese in this soup?

You can substitute the cream cheese with any creamy white cheese of your choice. Dairy-free cream cheese alternatives work great too if you want to make the soup vegan.

→ How spicy is this tortilla soup?

The spice level is customizable. For a mild version, skip the cayenne pepper and use mild salsa. For more heat, increase the cayenne pepper, use spicy salsa, and add extra jalapeños as a topping.

→ Can I freeze leftover tortilla soup?

Yes, this soup freezes well. Allow it to cool completely, then store in airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave. The texture may change slightly but the flavor will remain delicious.

→ What's the best way to prepare the red lentils for this soup?

Simply rinse the dried red lentils thoroughly under cold running water before adding them to the slow cooker. No pre-soaking is necessary as they'll cook fully during the slow cooking process.

→ What can I use instead of tortilla chips for topping?

If you don't have tortilla chips, you can use toasted corn tortilla strips, crispy corn tortillas that you cut and bake yourself, or even crispy fried onions. For a lower-carb option, use additional diced avocado, fresh herbs, or a dollop of Greek yogurt.