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Looking forward to taco night, but not looking forward to all of the work that comes with taco night? Make those taco's into a soup! This vegan taco soup is the perfect dinner idea especially for those nights when you just want to take it easy.
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What can't soup do? It can be literally anything and it's done is so many less steps than the other options. I love taco's, but boy do I love taco soup even more!
A super versatile soup that can be left up to one's imagination, but allow my recipe to be the base for your amazing creations!
This soup was, of course, inspired by the many other soups that I offer, such as this delicious red lentil chili which is also made in a crockpot, and you can't go wrong with one of my reader favorite's, my stuffed bell pepper soup.
🥘Ingredients
You can use any tomatoes. I used canned whole tomatoes -it was all I had and I really wanted taco soup, darn it!- Other options: crushed tomatoes, tomato sauce, or tomato juice would work just fine.
Corn is optional.
You can use veggie stock in place of water and veggie bouillon.
If you do not have TVP, you may use any plant-based/vegan meatless crumble available, or you could use beans or lentils.
Please see recipe card for exact quantities
🔪Instructions
Step One- Add in 2 large cans of tomatoes or tomato sauce, juice or crushed.
Step Two - Add in the TVP
Step Three - Add in everything else: corn, sugar, paprika, chili powder, cumin, bouillon, salt and pepper.
Step Four - Add in water or veggie stock and turn crockpot on for 4 hours high or 8 hours low.
👩🏻🍳Cook's Top Tip
If you're using whole tomatoes, use an immersion blender to break them up half way through cooking.
📖Substitutions & Variations
This soup is super easy to play around with and swap out ingredients or even add much more of what you want!
- Add beans- If you love beans, especially black beans, they would be a great addition to this soup! Alternatively, you could add pinto or kidney beans as well.
- Make it spicy - Dice up some Jalapenos and add to the mix.
- Add onions - These are super common in taco soup, it's just that I can't have them. You could opt, also, for bell pepper if you also can't have onion.
- A can of rotel - A great addition for some extra flavors! Could also opt for a can of fire-roasted tomatoes.
- Add rice - This would be a fantastic way to use up left over rice, too!
This soup is naturally gluten free just make sure to check the veggie stock or bouillon that you're using.
Toppings - One of my favorite ways to serve this taco soup is with sour cream and my fried wonton strips, but you could also do:
- Vegan cheese shreds
- Green onions
- Sliced Jalapenos
- Salsa
- Top with taco sauce such as Taco Bell's mild sauce (my fave and it's vegan!)
Equipment
This recipe is made in a slowcooker (crockpot), it can be made in other ways in case you don't have a crock pot!
- Instant Pot - Using the saute function, cook any raw veggies you will be putting into the soup, such as onions or bell peppers, and cook until soft. Then add all seasonings, mix everything well and heat until it smells really good in your house, then add everything else. Place the lid on, hit pressure cook and turn the nozzle to seal. Cook for 5 minutes and quick release. Add cornstarch to thicken if necessary.
- Stove Top - In a deep enough pot, saute any raw veggies being used, then add your protein, in this case TVP or vegan beef crumbles. If using TVP add a little bit of water. Then add all seasonings, cook a bit, then add everything else, bring to a boil and cook for about 30 minutes. Use a corn starch slurry to thicken if needed.
Storage
Refrigerator - Store in an airtight container for up to 5 days.
Freezer - In an airtight container or freezer bag, freeze up to 3 months.
Reheat - Either in the microwave at 1 minute intervals until desired warmth, or on the stove at a medium-low heat to avoid splash back.
FAQ
The best way to thicken any soup is via a cornstarch slurry, which is about 1 Tablespoon of cornstarch and 2 Tablespoons of cold water. Make sure your soup is extremely hot to boiling when pouring in the slurry in order to activate thickening.
📖 Recipe
Equipment
- 1 slow cooker/crock pot
Ingredients
- 1 28 ounce can of crushed tomatoes - or any tomatoes
- 1 cup textured vegetable protein (TVP) - or vegan beef crumbles of choice
- 2 cubes veggie bouillon
- 1 can sweet corn - fresh or frozen also works fine.
- 2 Tablespoons chili powder
- 2 Tablespoons cumin - or more if you like
- 1 Tablespoon garlic powder
- 1 Tablespoon paprika
- 1 Tablespoon sugar
- 1 Tablespoon vinegar - or lemon juice
- 4-6 cups water
- 1 Tablespoon cornstarch - Add 2 tablespoons water and make a slurry to thicken your soup.
- pinch of salt and pepper - to taste if needed
Instructions
- Just add everything to your slow cooker/crock pot, turn it on to 8 hours on low, or 4 hours on high depending on what your time is like.1 28 ounce can of crushed tomatoes,1 cup textured vegetable protein (TVP),2 cubes veggie bouillon,1 can sweet corn,2 Tablespoons chili powder,2 Tablespoons cumin,1 Tablespoon garlic powder,1 Tablespoon paprika,1 Tablespoon sugar,1 Tablespoon vinegar,4-6 cups water,pinch of salt and pepper
- When your soup is done cooking for the day, and if needed, add a cornstarch slurry to thicken the soup.1 Tablespoon cornstarch
- Serve and enjoy!
Notes
- If using whole tomatoes, just use an immersion blender when the soup is cooked to break up the tomatoes. If you don't have an immersion blender you could try a potato masher, or remove the large chunks and place into a blender.
- Feel free to add anything or take anything away.
- Storage - Store in an airtight container in the refrigerator for up to 5 days, in the freezer for up to 3 months and reheat via microwave at 1 minute intervals, or via stove top at medium-low heat.
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