Creamy garlic tortilla soup comes together in half an hour but eats like a long-simmered meal: crisp tortilla strips, melting cheese, and a tomato-garlic broth finished with cream. It's the soup I make when someone at the table needs rescuing from a bad day. A little fry, a little simmer, dinner.
Craving a soup that’s both comforting and exciting? Look no further! This Creamy Garlic Tortilla Soup is a hug in a bowl, blending a rich, aromatic garlic broth with the satisfying crunch of homemade tortilla strips and the delightful melt of fresh panella cheese. It’s a simple yet elegant dish that transforms humble ingredients into a truly memorable meal, perfect for a cozy night in or for impressing guests. Get ready to fall in love with your new favorite vegetarian soup!
Ingredients
• 6 cups (1440 ml) / 1.4 L Garlic Broth
• 5 corn tortillas
• vegetable oil for frying
• 10 oz / 280 g panella or fresh mozzarella cheese
• ½ medium red onion
• 1½ cups / 360 ml (12.2 fl oz) puréed fresh tomatoes
• ½ cup / 120 ml (4.1 fl oz) light cream
• paprika to taste
• fresh chili sauce to taste
Instructions
1. Prepare the tortilla strips while your garlic broth simmers. Slice the corn tortillas into strips approximately ½-inch wide and 1½-inch long. Heat a generous amount of vegetable oil in a skillet over medium-high heat. Fry the strips in batches until golden and crisp. Transfer them to a paper towel-lined plate to drain and set aside.
2. Prep your toppings. Dice the panella or mozzarella cheese into ¼- to ½-inch cubes. Peel and thinly slice the red onion, then roughly chop the slices into 1-inch pieces.
3. Create the creamy soup base. Pour the puréed tomatoes and light cream into the pot with the hot garlic broth. Add the sliced red onion and bring to a gentle simmer over low heat. Cook for 15 minutes, stirring occasionally, allowing the flavors to meld. Season to your liking with paprika and a touch of fresh chili sauce for a subtle, warming heat.
4. Just before serving, gently stir the crispy tortilla strips and cheese cubes into the hot soup. Allow the cheese to soften for about a minute. Immediately ladle the soup into warmed bowls and serve steaming hot for the best texture.
Nutritional Information
• Serves: 6
• Calories: Approx. 420 kcal per serving
• Protein: 16g
• Fat: 28g
• Carbohydrates: 25g
• Note: Nutritional values are estimates and can vary based on specific used.
Pro Tips
• For a lighter version, toss the tortilla strips with a little oil and bake at 400°F / 200°C until crisp instead of frying.
• Panella cheese holds its shape well and softens without completely melting, offering a wonderful texture. If you prefer a meltier, stringy cheese, mozzarella is a great alternative.
• The soup base can be made a day in advance. Reheat it gently on the stove and add the freshly fried tortilla strips and cheese just before serving to maintain their texture.
• Elevate your soup with fresh garnishes like chopped cilantro, a dollop of sour cream or Mexican crema, a squeeze of lime, or sliced avocado.
FAQ
Q: Can I make this creamy garlic tortilla soup vegan
A: Yes, you can easily adapt this recipe to be fully vegan. Replace the light cream with a plant-based alternative like full-fat coconut milk or a homemade cashew cream for richness. For the cheese, use your favorite dairy-free mozzarella shreds or a vegan queso fresco. Alternatively, you can omit the cheese and add extra avocado for creaminess.
Q: How can I add more protein to this vegetarian soup
A: To boost the protein content, consider adding a can of rinsed black beans or pinto beans to the soup base along with the tomatoes and onions. Fire-roasted corn is another excellent addition that provides both protein and flavor. For an even bigger protein punch, you could serve the soup topped with seasoned, pan-fried tofu or tempeh crumbles.
Q: What is the best way to store leftover tortilla soup
A: For the best texture, it’s crucial to store the components separately. Keep the creamy soup base in an airtight container in the refrigerator for up to 3 days. Store the crispy tortilla strips in a separate airtight container or bag at room temperature. When you’re ready to eat, simply reheat the soup base on the stove and add the tortilla strips and fresh cheese just before serving.
Q: Is this creamy tortilla soup recipe gluten-free
A: This recipe is naturally gluten-free as long as you use 100% corn tortillas, which do not contain gluten. Always double-check the packaging of your garlic broth to ensure it is certified gluten-free, as some commercial broths can contain hidden gluten additives.
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Creamy Garlic Tortilla Soup
Ingredients
Method
- Prepare the tortilla strips while your garlic broth simmers.
- Slice the corn tortillas into strips approximately ½-inch wide and 1½-inch long.
- Heat a generous amount of vegetable oil in a skillet over medium-high heat.
- Fry the strips in batches until golden and crisp.
- Transfer them to a paper towel-lined plate to drain and set aside.
- Prep your toppings.
- Dice the panella or mozzarella cheese into ¼- to ½-inch cubes.
- Peel and thinly slice the red onion, then roughly chop the slices into 1-inch pieces.
- Create the creamy soup base.
- Pour the puréed tomatoes and light cream into the pot with the hot garlic broth.
- Add the sliced red onion and bring to a gentle simmer over low heat.
- Cook for 15 minutes, stirring occasionally, allowing the flavors to meld.
- Season to your liking with paprika and a touch of fresh chili sauce for a subtle, warming heat.
- Just before serving, gently stir the crispy tortilla strips and cheese cubes into the hot soup. Allow the cheese to soften for about a minute. Immediately ladle the soup into warmed bowls and serve steaming hot for the best texture.
