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    Home » Recipes » Soup Recipes

    Best Vegan Taco Soup

    Published on January 7, 2020 by Kate, Updated on January 24, 2023 - 3 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    overhead photo of vegan taco soup with text overlay for pin

    One of the easiest and tastiest soups you will ever make, Vegan Taco Soup is the epitome of soul-satisfying!!  Grab your ingredients together and prepare for a delicious south-of-the-border experience!

    overhead photo of vegan taco soup in a white bowl with vegan cheese, sour cream, and sliced chilis on top

    This vegan taco soup is on the top of my go-to recipe list right now - it's easy, fast, cheap, and SO tasty!  The kids like it, hubby loves it, it's protein packed, can be garnished into a crowd-pleasing fancy looking dinner for any type of company (vegan or not), and is totally slurp-worthy, lip-smacking delicious!

    More vegan soup recipes to try: Vegan Sweet Potato Miso Soup

    What you'll need to make vegan taco soup:

    • beans - I like variety so I use a can each of pinto, kidney, and black beans
    • vegetable broth - a good quality broth makes ALL the difference.  I highly recommend either Better than Bouillon Vegetable Base (my favorite for this recipe and found in many grocery stores) or McKay's Vegan Chicken Seasoning.
    • taco seasoning - buy your favorite brand or use the make-your-own seasoning mix in the notes section of the recipe below
    • sliced olives
    • canned tomatoes with green chilies - otherwise known as 'Rotel', adds great flavor without being particularly spicy
    • veggie crumbles - the vegan Morning star crumbles make this soups absolutely swoon-worthy.  Alternatively a smaller amount (around ¼ cup) of TVP (textured vegetable protein) is less processed and still very tasty.  You can also omit this altogether and the soup is still fabulous!
    • diced onion - sautéed onion adds great flavor to this soup!
    • lemon juice - or lime!
    • corn - frozen or canned (be sure to drain if canned)
    • nutritional yeast flakes - totally optional but adds great flavor

    overhead photos of two bowl of vegan taco soup in white bowls with chips nearby

    Need more flavorful bowls? Black Eyed Pea Cajun Tofu Bowls

    How to make Vegan Taco Soup:

    Sauté diced onion until clear and soft in the bottom of medium soup pot with a tablespoon of olive oil (Photo 1).

    Add taco seasoning (or taco seasoning mix from recipe notes), yeast flakes, and veggie crumbles (if using) and sauté a moment or two longer (Photo 2).

    Add remaining ingredients (except lemon juice) and bring to a boil.  Reduce heat and simmer with pot lid partially off for 10-15 minutes (Photo 3 & 4).  Remove from heat, add fresh squeezed lemon juice and serve!

    I love crushing homemade baked tortilla chips over this soup!

    overhead process shot collage of making vegan taco soup

    Related recipe: Vegan Black Bean Burrito Bowls

    Fun garnishes for taco soup:

    Toppings for vegan taco soup are endless - and they make my mouth water just talking about it:  Vegan sour cream or cheese, crushed tortilla chips, baked tortilla strips, sliced jalapeños, lemon or lime slices, avocado dices or guacamole, green onions, and chopped cilantro... tell me all your favorites in the comments!!

    More flavorful vegan comfort foods: Vegan Sausage White Bean Cassoulet

    Other ways to make this tacos soup:

    In the Crock Pot:

    In a skillet sauté the onions until clear, adding the veggie crumbles for the last couple of minutes along with the taco seasoning and nutritional yeast flakes.  Transfer sautéed mixture to a crockpot and add remaining ingredients except for the fresh lemon juice.  Cook on high for 3 hours or on low for 6 hours.  Add the lemon juice just before serving.

    In the Instant Pot Pressure Cooker:

    Use the sauté mode on your pressure cooker to sauté the onions until clear, adding the veggie crumbles for the last couple of minutes along with the taco seasoning and nutritional yeast flakes.  Cancel the sauté mode and add remaining ingredients (except for the lemon juice).  Choose 'soup' setting on your instant pot for 15 minutes, or 'Manual - high pressure' for 4 minutes.  Allow natural release for ten minutes, then manually release the rest of the pressure.  Stir in fresh lemon juice, top with your favorite garnishes, and enjoy!

    side closeup shot of vegan taco soup in a white bowl on a white marble background

    Related recipe:  Vegan Parsnip Soup 

    More vegan Mexican recipes to try:

    • Vegan Mexican Caesar Dressing
    • Vegan Tamales
    • Mexican Cabbage Salsa
    • Vegan Nacho Cheese

    If you’ve tried this Vegan Taco Soup recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    Recipe

    overhead photo of vegan taco soup in white bowl with a variety of vegan garnishes including vegan sour cream and cheese

    Vegan Taco Soup

    Make this soul-satisfying flavor-rich vegan taco soup with this easy recipe in about 20 minutes! Perfect week-night dinner or special for company with a few tasty garnishes!
    4.81 from 47 votes
    Print recipe Leave a comment
    Course: Soup
    Cuisine: Mexican
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6 bowls or 8 single cup servings
    Calories: 292kcal
    Author: Kate

    Ingredients

    Saute:

    • 1 cup diced onion
    • 1 tablespoon olive oil
    • 4 teaspoon taco seasoning, or add seasoning mix listed in notes
    • ½ tablespoon nutritional yeast flakes
    • 1 cup veggie crumbles, optional - I use vegan Morning Star crumbles

    Add and Simmer:

    • 4 cups vegetable broth, I use 3 teaspoon Better than Bouillion Vegetable Base or McKay's Vegan Chicken Seasoning mixed with water
    • 1 10 oz can diced tomatoes with green chilis, include juices
    • 1 15 oz can pinto beans, rinse and drain
    • 1 15 oz can kidney beans, rinse and drain
    • 1 15 oz can black beans, rinse and drain
    • 1 cup frozen corn, or one can corn drained
    • ½ cup sliced olives

    After removing from heat add:

    • 1 tablespoon lemon juice

    Instructions

    • Sauté diced onion over low heat until clear and soft in the bottom of medium soup pot with a tablespoon of olive oil.  Add taco seasoning (or taco seasoning mix from recipe notes), nutritional yeast flakes, and veggie crumbles (if using). Saute for another moment or two.
    • Add vegetable broth mixture, canned diced tomatoes with green chilis, canned beans (rinsed and drained), corn, and sliced olives. Bring soup to a boil.  Once a boil is reached, reduce heat and simmer with pot lid partially off for 10-15 minutes.
    • Remove from heat and stir in fresh squeezed lemon juice. Serve with your favorite garnishes!

    Notes

    Expert Tip:

    A good quality broth makes ALL the difference.  I highly recommend either Better than Bouillon Vegetable Base (my favorite for this recipe and found in many grocery stores) or McKay's Vegan Chicken Seasoning.  

    Taco Seasoning Mix: 

    This mixture is adjusted for this particular soup recipe.  Go ahead and just add all the seasonings directly in the soup at the first step to replace pre-made taco seasoning.
    2 tsp. Chili powder
    1 tsp. Cumin
    ½ tsp. Onion Powder
    ½ tsp. Garlic Powder
    ¼ tsp. Paprika
    ¼ tsp. Salt
    1 pinch Oregano
    1 pinch Cayenne Pepper or to taste

    Fun Garnishes for Taco Soup:

    Toppings for vegan taco soup are endless - and they make my mouth water just talking about it:  Vegan sour cream or cheese, crushed tortilla chips, baked tortilla strips, sliced jalapeños, lemon or lime slices, avocado dices or guacamole, green onions and chopped cilantro... tell me all your favorites in the comments!!

    Other Ways to Make Vegan Taco Soup:

    In the Crock Pot:

    In a skillet sauté the onions until clear, adding the veggie crumbles for the last couple of minutes along with the taco seasoning and nutritional yeast flakes.  Transfer sautéed mixture to a crockpot and add remaining ingredients except for the fresh lemon juice.  Cook on high for 3 hours or on low for 6 hours.  Add the lemon juice just before serving.

    In the Instant Pot Pressure Cooker:

    Use the sauté mode on your pressure cooker to sauté the onions until clear, adding the veggie crumbles for the last couple of minutes along with the taco seasoning and nutritional yeast flakes.  Cancel the sauté mode and add remaining ingredients (except for the lemon juice).  Choose 'soup' setting on your instant pot for 15 minutes, or Manual high pressure for 4 minutes.  Allow natural release for ten minutes, then manually release the rest of the pressure.  Stir in fresh lemon juice, top with your favorite garnishes, and enjoy! 

    Nutrition

    Serving: 1bowl | Calories: 292kcal | Carbohydrates: 48g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Sodium: 1438mg | Potassium: 845mg | Fiber: 15g | Sugar: 6g | Vitamin A: 391IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 5mg

    More Vegan Soup Recipes

    • Bowl of creamy vegan parsnip soup.
      Vegan Parsnip Soup
    • Close up of a bowl of vegan miso sweet potato soup.
      Vegan Miso Sweet Potato Soup
    • Bowl of black eyed peas, tofu, and green beans over rice,
      Blackened Tofu Black Eyed Pea Bowls (Vegan Protein Bowls)
    • vegan zuppa toscana in a white bowl
      Vegan Zuppa Toscana

    Reader Interactions

    Comments

      4.81 from 47 votes (45 ratings without comment)

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      Recipe Rating




    1. Jill Kirkwood

      April 10, 2025 at 2:23 pm

      5 stars
      I love this soup. Just as it says.

      Reply
    2. Rebecca

      February 06, 2025 at 10:28 am

      This soup is a winner. Made it over the holidays when I didn’t want to go to the store and it’s been in rotation since. Super easy and quick to pull together using pantry ingredients and my picky kids (who won’t even eat chilli) love it. I use cooked brown lentils instead of the veggie crumble and sometimes add finely shredded cabbage when serving for a veggie boost. We always double it because it’s even better the next day. Thank you for sharing!

      Reply
    3. Jennifer

      February 15, 2021 at 5:32 pm

      5 stars
      Only question I have is why didn't I make this sooner!!! Such a great recipe, going imto the weekly rotation ASAP! This is my first time using nutritional yeast and it definitely adds that little something that makes you go hmmmmm. Total winner, Thanks for sharing!

      Reply

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