Easy Creamy Vegan Enchilada Soup: Quick & Hearty Dairy-Free Weeknight Dinner

há 2 semanas

Easy Creamy Vegan Enchilada Soup: Quick & Hearty Dairy-Free Weeknight Dinner

Craving a warm, comforting, and intensely flavorful meal that's both satisfying and entirely plant-based? Look no further than this Quick & Easy Creamy Vegan Enchilada Soup! This family-favorite recipe is a game-changer for busy weeknights, offering a hearty and wholesome dish that's surprisingly simple to prepare. It’s perfect for anyone wondering, "How can I make a comforting, dairy-free soup in under 30 minutes?" or "What's a great, easy vegan meal that's packed with a delightful kick?"

This recipe solves the common dinner dilemma of wanting something delicious and quick without compromising on quality or authentic flavor. Whether you're a seasoned vegan, looking to incorporate more plant-based meals into your diet, or simply seeking a comforting bowl of soup, this enchilada soup delivers. One of the secrets to its incredible restaurant-quality creaminess, as discovered by @iszy, lies in using a high-powered blender to achieve a silky-smooth texture, making it feel indulgent without any dairy. The choice of high-quality fire-roasted tomatoes, like those from Muir Glen, truly elevates the base, adding delightful smoky depth and a vibrant tang that sets this soup apart.

This isn't just a recipe; it's a promise of a flavorful, comforting, and effortless dinner experience that will leave everyone at the table asking for seconds.

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced (or 1 tsp garlic powder)
1 (28-ounce) can fire-roasted diced tomatoes (undrained, such as Muir Glen for best flavor!)
4 cups vegetable broth
1 (10-ounce) can red enchilada sauce
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon oregano
¼ cup nutritional yeast
½ cup unsweetened plant milk (almond or oat work well)
2 tablespoons vegan cream cheese (optional, for extra creaminess)
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Tortilla chips or vegan sour cream (for serving)

Ingredients for Creamy Vegan Enchilada Soup

Equipment

Large pot or Dutch oven
High-powered blender
Ladle

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
Stir in minced garlic and cook for another minute until fragrant.
Add the fire-roasted diced tomatoes (undrained), vegetable broth, enchilada sauce, chili powder, ground cumin, and oregano to the pot. Bring to a simmer, then reduce heat and let it gently bubble for 10-15 minutes to allow flavors to meld.
Carefully transfer about half of the soup mixture to a high-powered blender. Add the nutritional yeast, plant milk, and optional vegan cream cheese. Blend until completely smooth and creamy.
Pour the blended soup back into the pot with the remaining unblended soup. Stir well to combine, creating a wonderfully creamy texture with satisfying chunks of fire-roasted tomatoes.
Heat through for a few minutes, ensuring it's hot but not boiling. Season with salt and black pepper to taste.
Serve hot, garnished with fresh cilantro and a side of crispy tortilla chips or a dollop of vegan sour cream.

Bowl of Easy Creamy Vegan Enchilada Soup Crispy Tortilla Chips for serving with Enchilada Soup

Variations and Adaptations

Make it Heartier: For a more substantial meal, add a can of rinsed black beans or cooked lentils to the soup along with the tomatoes and broth. This boosts protein and fiber!
Spice It Up: If you love extra heat, a pinch of red pepper flakes or a dash of your favorite hot sauce during simmering will do the trick.
Gluten-Free Option: This recipe is naturally gluten-free! Just ensure your vegetable broth and enchilada sauce are certified gluten-free to maintain this dietary benefit.
Alternative Creaminess: No vegan cream cheese on hand? You can achieve an equally rich and creamy result by blending in 1/2 cup of raw cashews (soaked in hot water for 15 minutes and drained) with the plant milk in step 4.

Tips & Hacks

Blender Power Matters: As @iszy noted, a high-powered blender is key for achieving that incredibly smooth, restaurant-quality creaminess. Don't rush this step – it's what makes the soup truly luxurious.
Tomato Quality: The quality of your fire-roasted diced tomatoes truly impacts the final flavor. Look for organic, fire-roasted varieties for the best smoky notes and a rich, deep base.
Make Ahead & Freeze: This soup freezes beautifully! Prepare a larger batch and freeze individual portions for quick, wholesome meals on busy days. Thaw overnight in the fridge and reheat gently on the stovetop. It's a perfect meal prep solution.

Enjoy this comforting and flavorful soup that’s bound to become a new favorite in your home. Give this Easy Creamy Vegan Enchilada Soup a try tonight! We'd love to see your creations – share your results on abillion!