Vegetarian Nacho Soup
Cozy Up with Vegetarian Nacho Soup! 🌶️
Craving the flavors of nachos but want a warm, comforting soup? Look no further! This Vegetarian Nacho Soup is packed with flavor, incredibly easy to make, and perfect for a chilly evening, quick lunch, or satisfying snack. It’s a delightful twist on classic nacho flavors, transforming them into a hearty and healthy soup.
Forget piling toppings onto chips – we’re blending those delicious tastes into a creamy, flavorful base. This recipe is a fantastic way to sneak in extra veggies and enjoy a comforting meal without the guilt. It’s also incredibly versatile – customize it with your favorite toppings (we’ll give you some ideas below!).
What makes this soup special?
- Flavorful Base: The combination of chili powder, smoked paprika, and a touch of cayenne pepper creates a warm, smoky, and slightly spicy flavor profile that perfectly mimics the taste of nachos.
- Creamy Texture: The refried beans and blended tomatoes create a naturally creamy texture without the need for any dairy.
- Quick & Easy: Ready in just 30 minutes, this soup is perfect for busy weeknights.
- Vegetarian & Customizable: Easily adaptable to your dietary needs and preferences.
Topping Ideas:
- Avocado slices or guacamole
- Vegan sour cream or plain yogurt
- Shredded vegan cheese
- Chopped cilantro
- Sliced jalapeños
- Tortilla strips
- A squeeze of lime juice
Is this soup gluten-free?
Yes! This recipe is naturally gluten-free. However, always double-check the labels of your ingredients, especially the refried beans and enchilada sauce, to ensure they are certified gluten-free if you have a severe allergy.
Can I make this soup spicier?
Absolutely! Feel free to add more cayenne pepper, a pinch of red pepper flakes, or a dash of your favorite hot sauce.
Can this soup be made ahead of time?
Yes! This soup actually tastes even better the next day after the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, you can! Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Ready to dive in? Let’s get cooking! This Vegetarian Nacho Soup is a guaranteed crowd-pleaser. Enjoy!
Vegetarian Nacho Soup
Ingredients
- 1 TBS oil
- 1 small onion diced
- 2 cloves garlic minced
- 1/2 bell pepper red, yellow, or green are all fine
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 15 oz diced tomatoes I like fire-roasted
- 15 oz vegetarian refried beans
- 10 oz red enchilada sauce
- 1 cup veggie broth or water
- to taste salt and pepper
Instructions
- In a large pot, heat oil over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
- Add garlic, chili powder, smoked paprika, and cayenne pepper and cook for 1 minute more.
- Add diced tomatoes, refried beans, enchilada sauce, and veggie broth. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.
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