Smoky Shiitake Tortilla Soup (vegan recipe) | The First Mess (2024)

Soup

• 6 6-inch corn tortillas
• 2 tablespoons avocado oil, divided
• 1 15-oz can crushed tomatoes
• 4 cups vegetable stock divided
• 1 small white onion, small dice
• 4 cloves garlic, minced
• 1 jalapeño, minced
• ½ teaspoon dried Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground chipotle powder
• ¾ lb shiitake mushrooms, caps thinly sliced
• 1 15-oz can black beans, drained and rinsed
• 1 cup corn kernels, frozen or fresh
• sea salt and ground black pepper, to taste

To Serve

• diced ripe avocado
• chopped cilantro
• lime wedges

• A few drops of liquid smoke would be amazing in this!
• I honestly went for shiitake mushrooms here because they look kinda chicken-like when sliced. Any mushroom you like is fine though.
• Homemade stock will give you the best result in this simple soup! I like to simmer mine with the shiitake mushroom stems for an extra flavour boost.

• First, we make tortilla strips. Preheat the oven to 350°F. Cut the tortillas into thin strips and place on a baking sheet. Toss the tortilla strips with 1 tablespoon of the oil until all are evenly coated. Spread tortilla strips out into an even single layer and bake until golden and crunchy, about 10-12 minutes, flipping and tossing the strips at the halfway point. Set aside to cool.

• In an upright blender, combine the crushed tomatoes, 1 cup of the stock, and half of the tortilla strips. Bring the blender’s speed up to high until you have a completely smooth mixture. Set aside.

• Set a large, heavy soup pot over medium heat. Add the remaining oil to the pot. Once the oil is hot, add the onion. Saute the onion until the edges are just starting to get soft, about 3 minutes. Add the garlic, jalapeño, oregano, cumin, and chipotle powder to the pot and stir until fragrant, about 30 seconds.

• Add the shiitake mushrooms to the pot and stir. Let them sit for a full minute. Stir again and let them sit for another full minute. At this point they should be slightly softened and glistening. Add a splash of the vegetable stock to the pot and scrape up any browned bits on the bottom of the pot.

• Add the black beans and corn to the pot and stir. Season everything liberally with salt and pepper. Add the blended tomato mixture and remaining vegetable stock to the pot and stir. Cover the soup and bring to a boil. Once boiling, lower the heat to a simmer, remove the lid, and let the soup cook for 10 minutes.

• Serve the smoky shiitake tortilla soup hot with tortilla strips, avocado, cilantro, and lime wedges.

Course: Main Course, Soup

Diet: Gluten Free, Vegan, Vegetarian