Mexican Vegan Sausage and Tortilla Soup

This was awesome!  Definitely spicy but the toppings mellowed it out.  The sausage is heavily spiced so I flavored the broth mildly and let the sausage spices simmer into the soup.  For a unique change I served topped with goat cheese.  The cheese melted into the soup and had the perfect creamy flavor I was looking for.  If you haven’t had a soup with goat cheese I’d recommend trying it, especially a spicy soup.  On another note omit the cheese and go for a vegan approach.

Mexican Chipotle Flavored

  • Onion, chopped
  • Garlic, chopped
  • Cumin
  • Corriander
  • Oregano
  • 14 0z Can Tomatoes, I used Fire Roasted with Roasted Garlic
  • Chilies in Adobo Sauce, I just used a small amount of the adobo sauce… super spicy!
  • 8-10 C Veggie Broth
  • Lacinato Kale, stem removed and leaf cut into small ribbons
  • Vegan Sausage
  • Pint Cherry or Grape Tomatoes
  • 8 Corn Tortillas
  • Olive Oil
  • Salt
  • Fresh Cilantro
  • Lime Wedges
  • Avocado
  • Goat Cheese


Roasted Tomatoes

Roasted Tomatoes (topping)

  1. Halve the pint of tomatoes.
  2. Toss in olive oil and salt.
  3. Roast in a 350° oven for ~45 minutes.  You want them to be shrunken with browned edges.
  4. Set aside until serving.


Raw Tortilla Strips

Tortilla Strips (topping)

  1. Halve the tortillas and cut into matchsticks.
  2. Toss with olive oil and salt.
  3. Roast in a 350º oven checking after 10 minutes and cooking until golden brown and crispy.  (I used white corn tortillas and they took about 30 minutes to get crispy… way longer than I would have thought!)
  4. Set aside until serving.


Adding Sausage and Kale to Soup


  1. Heat some olive oil in a heavy pot and sauté the garlic and onion until soft.
  2. Add the can of tomatoes, adobo sauce, cumin, coriander, and oregano (I used more coriander than oregano and more oregano then cumin).  Cook for ~10 minutes to soften tomatoes and spices.
  3. Blend soup with 1 cup of broth in a blender until smooth.  Add more broth if needed for pureeing.
  4. Return soup to pot; add the rest of the broth, the kale and sausage, and bring to a simmer.  Cook for ~20 minutes.

Serve topped with the roasted tomatoes, fresh cilantro, avocado, a lime wedge, goat cheese, and tortilla strips.

Mexican Yum

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