Tortilla and Tomato Soup Recipe | Vegetarian Times Skip to main content

Tortilla and Tomato Soup

Corn tortillas work magic here: As they break down while cooking, they thicken the soup.



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1 Tbs. olive oil
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1 large onion, peeled and finely chopped (about 1 ½ cups)
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2 cloves garlic, minced (about 2 tsp.)
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1 32-oz. can chopped fire-roasted tomatoes
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3 6-inch corn tortillas, cut into quarters
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3 Tbs. chopped cilantro
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1 tsp. hot sauce, optional
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3 Tbs. fresh goat cheese, softened
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2 Tbs. plain low-fat yogurt


  1. Heat oil in large pot over medium heat. Add onion, and sauté 7 minutes, or until soft, stirring occasionally. Add garlic, and sauté 1 minute more.  
  2. Add tomatoes, 2 cups water and tortillas. Bring to a boil, then reduce heat to medium low. Cover, and simmer 15 minutes, or until tortillas have broken down into tiny pieces. Stir in cilantro and hot sauce, if using, and season with salt and pepper. 
  3. Combine goat cheese and yogurt in small bowl. Ladle soup into bowls, then swirl goat cheese mixture into each serving.

Nutrition Information: 

4 g
Total Fat: 
4 g
Saturated Fat: 
1.5 g
15 g
4 mg
488 mg
3 g
6 g
Serves 6

Comments on this Recipe

This soup is great and can be made any night if you keep these staples around. I ended up using more tortillas by accident then blended the whole thing just a little. Topped with plain yogurt and avocados, no goat cheese.

I too made this soup, no goat cheese. Delicious! Can handle 1/2 cup of half and half to make it a cream soup which changes it. The fire roasted tomatoes are fab.

Not tried