Sopa de Verduras (Mexican vegetable soup)
Sopa de verduras is a comforting, nutritious, and flavorful soup made with vegetables simmered in a delicious tomato broth.
Also known as caldo de verduras, this nourishing and healthy soup is perfect for a light meal or as an entrée for main dishes.
What is sopa de verduras?
Mexican sopa de verduras is a budget-friendly and basic recipe for vegetable soup using the produce available in the country.
From Mexican squash (calabacitas), corn, chayote, and other common vegetables in Mexico, to other easy options such as cabbage, tomatoes, cauliflower, etc. without doubt, this delicious soup is light, comforting, and warm.
In Mexico, you’ll find this soup served as a part of comida corrida, or as a quick, delicious, and cheap meal at many households.
DID YOU KNOW? – Mexican vegetable soup is also a staple meal during the lent season (cuaresma) when is customary to eat less or no meat and more vegetarian/vegan dishes.
The broth base
The delicious broth in this soup is made with simple ingredients such as tomato, onion, and garlic. This is what makes something called recaudo in Mexican cooking and is the base for many other soups, such as sopita de fideo or caldo de albóndigas.
We also added one chipotle pepper, just to give a nice smoky touch and some heat, but without being too spicy. I just love the in my caldo de verduras!
You can also swap chipotle pepper with paprika powder or other types of hot chili if you want. Some options are jalapeño or serrano peppers, chile de árbol, chili powder, Hatch, or Anaheim chilies, to name a few.
Which vegetables to use?
You really can use many types of vegetables to make this soup, and that’s the beauty of this recipe. Here are some suggestions:
- Watery vegetables: Mexican squash (or zucchini), chayotes, celery, cauliflower.
- Leafy vegetables: Spinach, kale, cabbage, collard greens, or even microgreens.
- Starchy vegetables: Potatoes, green beans, corn, carrots, peas, turnips, or sweet potatoes.
- Herbs: You can use cilantro, parsley, epazote, or spearmint.
Make sure you cut them in the same bite-size so that they can cook at the same time. I used celery, zucchini, potatoes, carrots, cabbage, and green beans.
How To Make It (step by step recipe)
Step 1: Clean and wash all your vegetables, then cut them into small bites. Since you don’t need to cook them separately, you can place them all in one large bowl until you will need them.
Step 2: Next, cut tomatoes and onions into big chunks and add them to a blender. Add one garlic clove (peeled) and (this is optional) add one or two chipotle in adobo peppers.
Step 3: Pour into the blender 2 cups of water and blend on high speed for 1-2 minutes or until you’ll have a smooth sauce. Now, you can strain the sauce if you want or use it as it is.
Step 4: Heat the olive oil in a large stockpot over medium heat. Add the tomato sauce and let it cook for 2 minutes.
Step 5: Add 6 cups of water, cilantro, vegetable bouillon, salt, and pepper. Then bring to a boil. Simmer for 5 minutes.
Step 6: Add the vegetables and mix well. Bring to a simmer and cover loosely the pot.
Step 7: Cook for 15 minutes mixing one or two times in between. Adjust salt to taste and serve this sopa de verduras as suggested below or allow to cool down and store for serving later.
How To Serve
You can serve this sopa de verduras with a squeeze of lime if you eating it as a simple entree. Or, if you want to eat it as a light lunch or dinner, you can top it with:
- Avocado cut into cubes.
- Croutons.
- Tortilla chips.
- Choped cilantro and onions.
- Steamed rice.
- Plain noodles or any type of pasta.
Store, freeze, and reheat
Sopa de verduras is the perfect prep meal, it can be made ahead and it freezes wonderfully. I love making a double or triple batch of this recipe, dividing in containers, and freezing it for quick meals.
It lasts about 5 days in the fridge stored in airtight containers, or up to 3 months in the freeze.
For reheating, just thaw it overnight and reheat it in a small stockpot on the stovetop. Or place it in a microwave-proof container and reheat in 30 seconds intervals.
FAQ
Is this Mexican vegetable soup spicy?
No, the traditional recipe is made without chilies. However, I’ve used a chipotle chile pepper to add some heat to the recipe, but this is totally optional and you can leave it out.
Is this soup healthy?
Yes! Absolutely. Because the soup is loaded with vegetables and uses so little oil to make, this recipe is definitely healthy and good for you.
Can I use other veggies?
Yes. You can use other types of vegetables, such as broccoli, chayote, turnips, kale, etc.
Is this soup vegan?
Yes! The soup is 100% vegan and perfect for those who follow a meat-free eating style.
More easy Mexican soups
- Sopa de tortilla (tortilla soup with chicken, cheese and cream).
- Tesmole (chicken soup with corn dumplings).
- Lentejas (lentil soup with chorizo).
Sopa de Verduras
Ingredients
- 2 medium Mexican squash or zucchini (diced)
- 2 medium carrots (diced)
- 2 medium white potatoes (diced)
- 1 cup green beans (cut into bites)
- 3 cups cabbage (chopped)
- 2 celery sticks (diced)
- 1 bunch cilantro
For the broth
- 2 medium tomatoes (cut into chunks)
- 1 small onion (cut into chunks)
- 1 garlic clove (peeled)
- 1 chipotle in adobo pepper (optional)
- ½ Tbsp vegetable bouillon
- 2 Tbsp olive oil
- salt and pepper (to taste)
Instructions
- Place tomato, onion, garlic, and chipotle pepper into a blender.
- Pour in 2 cups of water and blend at high speed for 1-2 minutes or until you’ll have a smooth sauce (strain or use as it is).
- Heat the olive oil in a large stockpot over medium heat.
- Add the tomato sauce and let it cook for 2 minutes.
- Pour in 6 cups of water, add cilantro, vegetable bouillon, salt, and pepper. Bring to a boil and cook for 5 minutes.
- Add zucchini, carrots, potatoes, celery, green beans, and cabbage. Bring to a simmer and cover loosely the pot.
- Cook for 15 minutes mixing one or two times in between.
- Adjust salt to taste and serve in bowls or store for later (read notes).
NOTES
- Allow the soup to cool down and place in one or various airtight containers. Store in the fridge for up to 5 days or freeze for up to 3 months.
- For reheating, thaw it overnight and use a small stockpot and reheat on the stovetop. Or place it in a microwave-proof container and reheat in 30 seconds intervals.
Nutrition
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