Nachos Soup Recipe – the simplest and tastiest vegetarian gluten-free soup ever!

Mrs Romance has tried to convince me for years that soup is a perfectly acceptable dinner option. Whatever she made for me in the past never really cut the muster.

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Now, however, I’m hooked! What’s weirder still is that this soup’s not only gluten free, it’s vegetarian – and potentially even vegan.

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It’s also the easiest soup you’ll ever make… unless it’s from a packet. A couple of tins, an onion and a packet of corn chips and you’re set. I always like to add a couple of extras to a recipe, but that’s all you really need.

Here’s what you need:

Serves 4-6

  • 1 large onion roughly chopped
  • 1 clove of garlic, finely chopped (optional, but only just!)
  • 1 tin white, berlotti or butter beans
  • 1 tin kidney beans
  • 1 tin chopped tomato
  • 1 750ml jar of tomato passata
  • 1 tin of creamed corn
  • As much chilli as you want (or none at all), finely sliced
  • 1 tomato – optional – chopped
  • Tablespoon olive oil
  • Pinch of salt
  • Bag of corn chips
  • 1 cup of grated cheese – optional

Here’s what you do:

  1. Heat the oil and cook the onion and garlic until soft.
  2. Add the sliced fresh chilli and cook for a couple more minutes.
  3. Pour in the tin of chopped tomato and jar of passata and tin of creamed corn.
  4. Leave to simmer for an hour… or until you’re hungry!
  5. When you’re ready to eat, add the beans to the soup and simmer for another 15 mins.
  6. Pour soup into bowl, sprinkle with cheese, add corn chips on top and sprinkle a bit more cheese.
  7. Grill until the cheese has melted.
  8. Enjoy!

Here’s another idea:

You could make it into a meaty nacho soup by adding mince.

On the flip side, not adding cheese makes this completely vegan.


If you want to use cheese but want to keep this recipe vegetarian, please check the ingredients for which kind of rennet is used. If it just says ‘rennet’, it’s probably animal derived. Our favourite is a New South Wales cheese called Nimbin, who use vegetable rennet.

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As I love spicy food, I also added a teaspoon of hot chilli powder, a dash of hot chilli sauce and a dash of Tabasco. With four types of heat, this was a bit too much for Mrs Romance – but I was in my element!

Images by Mr & Mrs Romance.

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