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Soup is often regarded as one of the most comforting and versatile dishes in the culinary world. Whether enjoyed on a chilly winter evening or served at a vibrant summer gathering, a warm bowl of soup has the power to soothe the soul and bring people together. Among the myriad of soup varieties, vegetarian recipes have gained immense popularity, reflecting a growing trend towards plant-based meals that are both delicious and health-conscious.

Creamy Vegetarian Tortilla Soup

Warm up with a bowl of Creamy Vegetarian Tortilla Soup! This vibrant dish combines fresh vegetables, hearty beans, and aromatic spices in a rich, creamy broth that's perfect for any occasion. Great for both vegetarians and meat-lovers, this soup not only delights your taste buds but also offers numerous health benefits. Try customizing it with seasonal veggies and delicious toppings! #VegetarianSoup #ComfortFood #HealthyEating #PlantBased #TortillaSoup #SoupRecipes #CookingAtHome #VegetarianRecipes
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or yellow), diced

2 medium carrots, diced

2 zucchini, diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes (with juices)

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1 cup heavy cream or coconut cream for a dairy-free option

Salt and pepper, to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Tortilla strips or chips (for serving)

Avocado slices (for serving)

Shredded cheese (optional, for serving)

Instructions
 

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and sauté for another minute until fragrant.

    Add Remaining Veggies: Add the diced bell pepper, carrots, and zucchini to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.

      Combine Ingredients: Stir in the black beans, corn, diced tomatoes (with juices), vegetable broth, ground cumin, smoked paprika, and chili powder. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, allowing the flavors to meld.

        Add Cream: Once the soup has simmered, lower the heat and stir in the heavy cream or coconut cream. Allow it to heat through for about 5 minutes. Season with salt, pepper, and lime juice to taste.

          Serve: Ladle the soup into bowls and top with fresh cilantro, avocado slices, tortilla strips or chips, and shredded cheese if desired.

            Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6