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Fire Roasted Tomato Tortilla Soup

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


Best served with (healthier) homemade tortilla strips (recipe below) and a refreshing herb oil!




  • 3 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 large jalapeño, deseeded, and diced finely
  • 1 large carrot, roughly chopped
  • 3/4 cup diced sweet potato (can leave skin on if desired)
  • 2 cups vegetable broth
  • 28 oz can organic fired roasted tomatoes
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 1/2 tsp freshly squeezed lime juice
  • 1 tsp sea salt
  • 1/8 tsp cayenne
  • 1/2 tsp cumin

Herbed Oil:

  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh cilantro
  • 1 1/2 tbsp olive oil
  • 1/2 tsp lime juice
  • Salt & pepper to taste

Homemade tortilla strips:

  • 2 corn tortillas sliced into thin strips
  • 1 tsp olive oil
  • Salt


  1. Warm olive oil over medium heat.  Add onion, garlic. and jalapeño and cook 5-7 min until softened and onions are translucent. Add all of the rest of the ingredients, cover, and cook 30-35 minutes until veggies are fork tender. Put all of the ingredients in a blender or use an immersion blender and mix until pureed.
  2. To make homemade crunchy tortilla strips, slice 2 corn tortillas into thin strips. Brush both sides with olive oil and lay out on baking sheet. Sprinkle with sea salt and bake for 8-10 min at 350 F or until crispy and slightly browned.
  3. To make herbed oil, use a mortar and pestle to grind together parsley, cilantro, olive oil, lime juice and salt.
  4. Serve soup with rice or bread, and top with finely diced avocados, herbed oil, sour cream, and tortilla chips.

  • Category: Soup
  • Method: Stovetop