I feel like, and hear me out, I may…be the queen of soups. This easy vegan queso fundido soup is one of the best around. It is spicy, creamy, and tastes just like I remember meaty restaurant quesos tasting. Which I was obsessed with as a kid. We used to go to Chili’s a lot when I was a child, because that was about as fancy as we got. I absolutely loved their queso and this tastes just like that. I topped this incredible soup with spiced tater tots, and my word, it is killer! This is a super easy soup as well, so you really don’t have to be much of a cook to make this happen.
What You Need For This Queso Soup:
- Onion and Garlic: Sautéed in olive oil to get the soup started.
- Chili Powder, Paprika, Chipotle Powder and Cumin: These are what I use to spice up the soup.
- Pickled Jalapenos, Green Chiles and Kidney Beans: Add all these in with the spices and garlic and onion.
- Salsa: I used mild because I am a spice wimp, but you can use any kind you like.
- Vegetable Broth, Vegan Cream Cheese and Vegan Cheese Shreds: I used Daiya Cheese and the Philadelphia Vegan Cream Cheese.
- Soyrizo: You should be able to find this at most stores.
- Frozen Tater Tots: Some of them aren’t vegan, so just check the ingredients.
Queso fundido customarily has chorizo in it. So, I used soyrizo for this easy vegan queso fundido soup. I simply saute it in the pot first and then remove it and add it back to the soup at the end. You can also saute it in a separate non-stick skillet if you have trouble with things sticking to the bottom of you soup pot. Other than that, you basically just toss everything into a soup pot and let it cook. I don’t think there are words for how good this soup is, you’ll just have to try it for yourself.
Why Should You Make This Plant-Based Soup?
- It is so easy, you basically throw everything in a pot.
- It is spicy and creamy and so comforting.
- The tater tots on top are a must!
- This recipe is perfect for meal prep.
- I love this soup on a nice chilly night!
Easy Vegan Queso Fundido Soup
Ingredients
- 3 Tablespoons Olive oil, divded
- 12 ounces Soyrizo
- 1/2 a Yellow onion, diced
- 4 Cloves Garlic, chopped
- 1/4 Cup Pickled jalapenos, chopped
- 1 Can(4oz) Green chiles
- 1 Can(15oz) Kidney beans
- 1 Tablespoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoons Cumin
- 1/2 teaspoon Chipotle powder
- 16 Ounces Salsa, I used mild
- 4 Cups Vegetable broth
- 4 Ounces Vegan cream cheese
- 8 Ounces Vegan cheddar style cheese, I used Daiya
- Salt and pepper to taste
- Cilantro, Red onion, Green onion for topping
For The Tater Tots
- 2 Cups Tater tots, I used Trader Joe's
- 1 Tablespoon Olive oil
- 1/2 teaspoon Chili powder
- 1/4 teaspoon Smoked paprika
- 1/4 teaspoon Chipotle powder
Instructions
- First cook the soyrizo, either in the soup pot you plan to use for the soup or a non-stick skillet. Heat 1 tablespoon of olive oil on medium high. Add the soyrizo and sauté, reducing heat as needed, for about 5-7 minutes or until the soyrizo has browned.
- Either turn off the heat and let the soyrizo sit in the skillet or if you used the soup pot, remove the soyrizo from the pot and put it into a bowl and set aside.
- Now, heat the remaining 2 tablespoons of olive oil on medium high in a large soup pot.
- Add the onion and garlic. Sauté, reducing heat as needed, for 2-3 minutes or until the onion is translucent.
- Pour the jalapenos. green chiles and kidney beans into the pot and stir to combine. Sauté for another 1-2 minutes.
- Then sprinkle in the chili powder, paprika, cumin, chipotle powder and a pinch of salt to the pot and stir to combine everything.
- Pour the salsa and broth into the pot and stir to combine.
- Bring to a simmer, then reduce heat to medium low. Let simmer for about 10 minutes.
- While the soup simmers, cook the tater tots, drizzle the frozen tots with the olive oil and spices. Toss to coat them. Then cook according to package directions.
- Now, add the vegan cream cheese and vegan cheese to the pot. Let the cheeses melt into the soup, stirring occasionally until they have completely melted.
- Add the cooked soyrizo to the pot and stir. Taste and adjust seasonings, adding more salt or pepper if needed.
- Once the tater tots are done, serve a bowl of soup with tater tots on top as well as cilantro or onions if desired.
Courtney Gold
This sounds amazing!! The recipe doesn’t mention when to add the chorizo back into the pot; I’m guessing after melting the cheese? Thanks!!
Lauren Hartmann
Oopps! Yes, I will fix accordingly, but you were correct! Thank you for pointing that out!
Robyn Kurtz
Hoooo boy this was good!! Next time i will add some corn as a topping, because there will definitely be a next time!
Mallory L
This soup is sooo good. It’s got a good kick! My husband and I were both dripping out of our noses while eating it- in a good way, ha! I added a bit more cream cheese than recommended, but no other changes and I love that’ this comforting bowl is full of protein! Thank you so much for all of your yummy recipes. I’ve made over 20 and it’s made the vegan journey so much more enjoyable
Ashton
This tastes like chili cheese tots and soup had a baby so good!