Roasted Cauliflower Tortilla Soup
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This Roasted Cauliflower Tortilla Soup is cozy and veggie packed! The perfect bowl of soup to warm up with on a cold day!
A cozy broth, crispy cauliflower and all the best toppings – this Roasted Cauliflower Tortilla Soup is a delicious vegan soup! Enchilada sauce helps flavor the broth and chipotle peppers add some heat. Top each bowl with crispy tortilla chips, non-dairy yogurt and green onions. Give it a squeeze of lime juice and dig in!
Step One: Roast the Cauliflower
This roasted cauliflower is incredibly simple and adds a crunchy bite to this soup. For the cauliflower you will need:
- cauliflower florets
- avocado oil
- taco seasoning
- chipotle peppers in adobo
Add the cauliflower, oil, taco seasoning and chipotle pepper to a baking sheet and toss to coat. Spread an even layer and place in the oven for 20 minutes. Toss and cook for another 10 minutes, or until the cauliflower has a nice char.
Step Two: Make the Soup
While the cauliflower is roasting, we will prep the rest of the soup.
Heat some oil in a stock pot over medium heat. Add bell pepper, jalapeño, onion, garlic, taco seasoning and cumin to the pot. Stir to combine and cook down for 3-5 minutes, or until the veggies start to get tender.
Pour in enchilada sauce, broth & black beans and bring to a boil. Lower heat and simmer until the cauliflower is done.
Step Three: Assemble & Serve
When the cauliflower is done, pop it out of the oven. Ladle the soup into bowls and top with some cauliflower florets.
Now, it is time for toppings! You can load up each bowl with tortilla chips, green onion, avocado, non-dairy yogurt, red pepper flakes, hot sauce, cilantro…any and all of it!
This soup is simple but packed with flavor. You get TONS of veggies, protein from the beans and all of those tasty toppings!
Need more recipe inspo? Check these out:
Roasted Cauliflower Tortilla Soup
Ingredients
- 1 head cauliflower cut in florets
- 4 tablespoons avocado oil separated
- 2 tablespoons taco seasoning separated
- 2 chipotle peppers in adobo minced, separated
- 1 bell pepper diced
- 1 jalapeño diced
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 12 ounces red enchilada sauce I got mine at Trader Joe's
- 2 cups low sodium broth
- 1 15-ounce can black beans drained & rinsed
- 1 lime juiced, plus more for serving
- green onion, non-dairy yogurt, tortilla chips, lime wedges optional, for serving
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the cauliflower, 2 tablespoons oil, 1 tablespoon taco seasoning and 1 chipotle pepper to the baking sheet and toss to coat. Spread an even layer and place in the oven for 20 minutes. Toss and cook for another 10 minutes, or until the cauliflower has a nice char.
- Meanwhile, heat the remaining oil in a stock pot over medium heat. Add the bell pepper, jalapeño, onion, garlic, remaining taco seasoning and cumin to the pot. Stir to combine and cook down for 3-5 minutes, or until the veggies start to get tender.
- Pour in the enchilada sauce, broth & black beans and bring to a boil. Lower heat and simmer until the cauliflower is done.
- Right before serving, add lime juice to the soup, taste and adjust the seasonings as needed.
- To serve, ladle the soup into bowls and top with the cauliflower & any of the optional toppings.
Video
Notes
- I made my tortilla chip strips in the air fryer. To make them, cut corn tortillas into strips, layer them in the air fryer basket, spray with oil and cook at 370 for 8-10 minutes, or until crispy – flipping every few minutes. Remove from the air fryer and sprinkle with salt.
- The nutrition info does not include the optional toppings.
Pretty tasty! I have learned you prefer things spicier than I do, so I left out the adobo peppers. I subbed with some smoked paprika in the spice mix on the cauliflower. The overall soup was still a bit spicy for me, but it was delicious, and edible without discomfort.
Amazing recipe!! Not one recipe has let down and this soup is no exception!!!!!!
Thank you❤️❤️😊❤️❤️❤️
Thanks so much Adelle!