Vegan and Gluten Free Creamy Taco Soup

This Vegan and Gluten-Free Creamy Taco Soup is the perfect comfort food, packed with bold flavors and a creamy texture. It’s quick, easy to make, and sure to satisfy your taco cravings any time of day!

When the weather turns chilly and you’re craving something cozy, this Vegan and Gluten-Free Creamy Taco Soup is exactly what you need to warm your soul. Imagine a rich, creamy base with the bold flavors of taco seasoning, tender vegetables, and a satisfying, hearty texture – all made with wholesome plant-based ingredients. Whether you’re simmering it gently on the stovetop or letting your pressure cooker work its magic, this soup comes together easily and delivers comfort in every bite. It’s the perfect balance of savory and creamy, with just the right amount of spice to bring everything to life. Plus, it’s completely vegan and gluten-free, making it a dish everyone can enjoy, no matter their dietary needs. Grab your ingredients, curl up with a bowl, and get ready to savor this hearty, feel-good soup that’s sure to become a family favorite!

Why You’ll Love This Recipe:

✔ Comforting and Creamy – This soup is the perfect cozy dish, with a rich, creamy texture that’s sure to warm you up from the inside out. It’s like a comforting hug in a bowl!

✔ Bold, Flavorful Taste – Packed with zesty taco seasoning, fresh veggies, and a creamy base, each spoonful is bursting with flavor, making it an exciting, satisfying meal.

✔ Super Easy to Make – Whether you’re simmering it slowly on the stovetop or using your pressure cooker for a quicker meal, this recipe is simple and hands-off—perfect for busy weeknights or lazy weekends.

✔ Vegan & Gluten-Free – This creamy taco soup is completely plant-based and gluten-free, so it’s great for anyone with dietary preferences or restrictions. No one will miss the dairy or gluten in this creamy bowl of goodness!

✔ One Pot Wonder – With minimal cleanup and just one pot to wash, this recipe is as easy to make as it is to enjoy. It’s the ultimate hassle-free dinner.

✔ Perfect for Meal Prep – This soup is even better the next day! Make a big batch to have leftovers for lunch or dinner throughout the week.

✔ Customizable – Want a little more heat? Add some extra chili powder or hot sauce! You can also customize the toppings, from avocado and cilantro to a squeeze of lime or a handful of tortilla chips for crunch.

✔ Kid-Friendly – With its creamy texture and mild taco flavors, this soup is a hit with kids and adults alike, making it the perfect family meal that everyone will love.

Ingredients needed

• Vegetable broth – For the soup base.
• Plant-based meat (optional) – I use Impossible Meat for a meaty texture, but feel free to skip if you prefer.
• Pinto beans – 1 can, rinsed and drained.
• Black beans – 1 can, rinsed and drained.
• Corn – 1 can, rinsed and drained.
• Diced tomatoes with green chilies – 1 can (do not drain).
• Taco seasoning – 1 packet (or homemade).
• Onion powder – For added flavor.
• Salt and pepper – To taste.
• Vegan cream cheese alternative – For a creamy consistency
• Vegan cheddar shreds – For mixing in the soup and topping.
• Tortilla chips – For garnish and added crunch.

How to Make Vegan and Gluten-Free Creamy Taco Soup in the Instant Pot

1. Set your Instant Pot to the “Sauté” function and cook your vegan meat alternative until browned and cooked through.
2. Once the vegan meat is browned, add in the vegetable broth, diced tomatoes with green chilies, pinto beans, black beans, corn, taco seasoning, onion powder, salt, pepper, vegan cream cheese alternative, and vegan cheddar shreds. Stir everything together to combine.
3. Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes.
4. When the cooking time is up, allow to sit for an additional 5 to 10 minutes before carefully releasing the pressure. Let the soup sit for about 5 minutes, then give it a good stir to ensure everything is well mixed.
5. Serve the soup in bowls, topping with tortilla chips and extra vegan cheddar shreds. Enjoy!

How to Make Vegan and Gluten-Free Creamy Taco Soup on the Stovetop

1. Brown the vegan meat: In a large pot or Dutch oven, heat a bit of oil over medium heat. Add your vegan meat alternative and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
2. Prepare the soup base: While the meat is cooking, add the vegetable broth, diced tomatoes with green chilies, pinto beans, black beans, corn, taco seasoning, onion powder, salt, pepper, vegan cream cheese alternative, and vegan cheddar shreds to a large pot. Stir everything together well.
3. Simmer the soup: Bring the soup to a simmer over medium heat. Once it starts to bubble, reduce the heat to low and let it cook for about 20-25 minutes, stirring occasionally, until the flavors have melded and the soup has thickened slightly.
4. Adjust and stir: After simmering, taste and adjust seasoning if necessary, adding more salt, pepper, or taco seasoning to suit your preference. If the soup is too thick, you can add a bit more vegetable broth to reach your desired consistency.
5. Serve: Ladle the soup into bowls, and top with tortilla chips and extra vegan cheddar shreds. Serve warm and enjoy!

Here are some optional mix-ins to customize your Vegan and Gluten-Free Creamy Taco Soup:

• Chopped cilantro – For a fresh, herbal boost.
• Sliced avocado – Adds creaminess and healthy fats.
• Vegan sour cream – For extra creaminess and tang.
• Lime wedges – A squeeze of lime for a zesty finish.
• Jalapeños – For a spicy kick.
• Tortilla strips – For a crunchy topping.
• Diced tomatoes – Fresh tomatoes to brighten the flavor.
• Corn chips or nacho chips – For added crunch and flavor.
• Sautéed mushrooms – For an earthy depth.

Feel free to mix and match these options to make your soup even more delicious and satisfying!

Storage Instructions:

Store any leftover Vegan and Gluten-Free Creamy Taco Soup in an airtight container in the refrigerator for up to 4-5 days. For longer storage, you can freeze the soup for up to 2-3 months. To reheat, simply thaw in the fridge overnight and reheat on the stovetop or in the microwave until warmed through. Enjoy!

Looking for more delicious recipes like this? Check out our Vegan and Gluten Free Instant Pot Lentil Tacos or our Vegan and Gluten Free Mexican Lasagna.

This post may contain affiliate links. Read my full disclosure here.

Creamy Vegan and Gluten Free Taco Soup

Lindsey Tracy

Print Recipe Pin Recipe

Course Main Course, Soup

Ingredients

  

• 12 oz vegan meat alternative Gardein, Impossible, Beyond Beef are all good options.
• 32 fl oz vegetable broth
• 15 oz pinto beans rinsed and drained
• 15 oz black beans rinsed and drained
• 15 oz can of corn rinsed and drained
• 10 oz can of diced tomatoes and green chilis
• 1 packet of taco seasoning
• 1 tsp onion powder
• 8 oz vegan cream cheese
• 8 oz vegan cheddar shreds
• Tortilla chips for topping

Instructions

 

• To Make on Stovetop:

  In a medium skillet, brown your vegan meat alternative until cooked through. 
• Prepare the soup base: While the meat is cooking, add the vegetable broth, diced tomatoes with green chilies, pinto beans, black beans, corn, taco seasoning, onion powder, salt, pepper, vegan cream cheese alternative, and vegan cheddar shreds to a large pot. Stir everything together well.
• Simmer the soup: Bring the soup to a simmer over medium heat. Once it starts to bubble, reduce the heat to low and let it cook for about 20-25 minutes, stirring occasionally, until the flavors have melded and the soup has thickened slightly.
• Adjust and stir: After simmering, taste and adjust seasoning if necessary, adding more salt, pepper, or taco seasoning to suit your preference. If the soup is too thick, you can add a bit more vegetable broth to reach your desired consistency.
• Serve: Ladle the soup into bowls, and top with tortilla chips and extra vegan cheddar shreds. Serve warm and enjoy!
• See above post for making in the pressure cooker