Vegetarian Pumpkin Tortilla Soup Recipes

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VEGETARIAN PUMPKIN SOUP



Vegetarian Pumpkin Soup image

The most delicious pumpkin soup ever! Great on a cool, crisp fall night.

Provided by mriz1288

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 58m

Yield 6

Number Of Ingredients 10

3 vegetarian sausage links, or more to taste
½ onion, minced
1 cup mushrooms
1 clove garlic
1 tablespoon Italian seasoning
1 (15 ounce) can pumpkin puree
1 quart vegetable broth
1 cup light cream
¼ cup grated Parmesan cheese
2 teaspoons hot sauce

Steps:

  • Cook sausage in a skillet over medium heat until heated through, 3 to 5 minutes. Transfer sausage to a plate.
  • Place onion, mushrooms, garlic, and Italian seasoning into the skillet over medium heat; cook until soft, about 5 minutes. Stir in pumpkin puree. Add vegetable broth. Reduce heat and simmer until flavors are blended, 20 to 25 minutes.
  • Stir in sausage, light cream, Parmesan cheese, and hot sauce; simmer 10 to 15 minutes more.

Nutrition Facts : Calories 176.9 calories, Carbohydrate 15.2 g, Cholesterol 29.3 mg, Fat 10.4 g, Fiber 3.4 g, Protein 7 g, SaturatedFat 6 g, Sodium 667.2 mg, Sugar 5.6 g

VEGETARIAN TORTILLA SOUP



Vegetarian Tortilla Soup image

People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.

Provided by DSYLVAN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 12

Number Of Ingredients 12

2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced

Steps:

  • Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
  • Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 37.2 g, Cholesterol 12.1 mg, Fat 16.2 g, Fiber 5.9 g, Protein 8.7 g, SaturatedFat 4 g, Sodium 1152.3 mg, Sugar 3.9 g

VEGETARIAN TORTILLA SOUP



Vegetarian Tortilla Soup image

A great soup for lunch from epicurious.com. I sometimes add more spices, and sometimes I also create a garnish by frying corn tortilla strips with some non-stick cooking spray. You may top with fat-free or lowfat sour cream, and cilantro. Sometimes I also add some shredded muenster or other shreddable cheese on top. Enjoy!

Provided by spatchcock

Categories     Black Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

vegetable oil cooking spray
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups canned vegetable broth
4 tablespoons chopped fresh cilantro
24 inches corn tortillas, cut into 1/2 inch-wide strips
1 1/2 cups chopped tomatoes
2/3 cup canned black beans, rinsed, drained
2/3 cup chopped zucchini
1 1/2 tablespoons minced seeded jalapeno chiles

Steps:

  • Spray large nonstick saucepan with vegetable oil spray.
  • Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes.
  • Stir in tomato paste, cumin and chili powder.
  • Add broth and 2 tablespoons cilantro; bring to boil.
  • Reduce heat; cover and simmer until flavors blend, about 15 minutes.
  • (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup.
  • Cover; simmer until zucchini is tender, about 5 minutes.
  • Season with salt and pepper.
  • Ladle soup into bowls.
  • Sprinkle with remaining 2 tablespoons cilantro.

VEGETARIAN TORTILLA SOUP



Vegetarian Tortilla Soup image

This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.

Provided by Alison Roman

Categories     soups and stews, appetizer, main course, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving

Steps:

  • Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
  • Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
  • Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
  • Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

VEGETARIAN TORTILLA SOUP



Vegetarian Tortilla Soup image

Make and share this Vegetarian Tortilla Soup recipe from Food.com.

Provided by Renee D

Categories     < 60 Mins

Time 55m

Yield 4 bowls, 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons corn oil
3 corn tortillas, cut into thin strips
2 garlic cloves
1 medium onion, chopped
1 jalapeno pepper, minced
2 (15 ounce) cans plum tomatoes
7 cups vegetable broth
3 teaspoons ground cumin
salt
pepper

Steps:

  • In a soup pot, heat oil and add tortilla strips. Cook until slightly crisp, remove from oil, and set aside.
  • In blender, place garlic, onion, and jalapeno. Chop. Put chopped garlic mixture in soup pot, add in slightly crisp tortillas, and simmer for 5 minutes. Add canned tomatoes and simmer for 15 minutes. Stir in cumin. Slowly pour in broth and simmer until reduced 1/3.
  • Puree the soup extremely well until very smooth. Season to taste with salt and pepper. Serve with additional tortilla crisps, avocado, cheese, cilantro, and onion.

Nutrition Facts : Calories 117.9, Fat 3.6, SaturatedFat 0.5, Sodium 22.9, Carbohydrate 20.4, Fiber 4.5, Sugar 7.2, Protein 3.6

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