Bakd&Raw Birthday Recipe - Mexican Tortilla Soup (Vegan)

FEBRUARY 21, 2021

I Couldn't Imagine Any Better Way To Celebrate 2 Years Bakd&Raw Than With This Deliciously Veggie Mexican Tortilla Soup 

So many times I mentioned it but I literally can't believe how fast time goes by. It feels like yesterday when I started my food blog "Bakd&Raw" in Monterrey Mexico. Now it's already been two years.. WOW. 

If you're curious how I started Bakd&Raw, built a website and decided that sharing my endless passion for Whole Foods and Leafy Greens is what I want to do in life, then check out my "2 years Bakd&Raw birthday post" in which I "take you down memory lane" and share many secrets on how the project came to life. 

Besides, I think I officially made it a tradition now to share one of my favorite Mexican recipes for the Bakd&Raw birthday with you each year. Ready for the most delicious Classic Mexican Tortilla Soup ever? Then, read on. 

Mexican Tortilla Soup Essentials

When it comes to Mexican Food and a Classic Mexican Tortilla Soup in particular, there are a few key ingredients you should never skip. Well...unless you are one of the people out there who experience the delicious flavor of cilantro like your toothpaste. Then of course, skip the cilantro. But aside from the debatable flavor of cilantro in food, I highly recommend you to always add

Share Your LOVE For Mexican (Plant) Food

I hope you enjoy this super delicious Tortilla soup which was one of my favorite recipes during my stay in Mexico and couldn't be more perfect to celebrate the two year Bakd&Raw anniversary! Like always, I would love to see your delicious plant food creation and repost it on my social channels. So make sure to tag me on Instagram, Pinterest or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form

Love & Plants, Karo

Classic Mexican Tortilla Soup (Vegan)
During my time in Mexico I learned a lot about the Mexican Food Culture. One of my favorite recipes - except of Tacos of course - became this deliciously rich and spicy Tortillas soup.  Make sure not to save on cilantro, lime and avocado. The trio is a crucial component in this authentic Tortilla Mexican soup recipe. 
    • -  
      800g tomatoes (I used organic/additive-free canned tomatoes from Mutti)
    • -  
      300g organic carrots
    • -  
      2 large garlic cloves (minced)
    • -  
      1.5 white onions (large)
    • -  
      400ml vegetable broth
    • -  
      Spice: 1 red Chili dried (less spicy alternative: 1 dried ancho chili)
    • -  
      Olive Oil to fry
    • TOPPINGS :
    • -  
      Fried Tortillas (cut into slices)
    • -  
    • -  
      Spinach (optional)
    • -  
    • -  
    • -  
    • -  
      Green Jalapeños
  1. Chop the onions and sauté them with a tiny bit of olive oil in a large pot. Meanwhile cut the carrots into medium-sized chunks. As you will puree everything at the end, the veggie cut size isn't that important.
  2. Once the onions turn glossy and translucent add the carrots and the minced garlic and sautéed for a few more minutes over medium heat. Pay attention to the garlic though. Garlic burns very easily.
  3. Then, add the vegetable, your tomatoes and your chili, bring everything to a boil, reduce the heat and let the salsa simmer for at least an hour. (lid closed). The longer you cook the tomatoes in the mix, the sweeter they get and the more vibrant the soup flavor after all.
  4. Right before you're ready to serve the soup, take it from the heat, mix it with a hand mixer or your smoothie maker and season to taste. If flavor is missing, try to add some pepper, lime or veggie stock (if necessary).
  5. To make the soup extra creamy, you can sieve the soup and just snack the leftover fibrous tomatoes .
  6. Serve the soup with fried tortillas, loads of cilantro and lime, avocado, green jalapeños and spinach if you like. For the fried tortillas, I recommend you to prep a regular corn tortilla according to my recipe on the blog, just fry them in oil and cut them into slices or squares right before serving.

Did you try it?

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