Sopa de Verduras (Mexican vegetable soup)

Sopa de Verduras or Mexican Vegetable Soup is nutritious, fulfilling and so easy to make. Loaded with fresh vegetables flavored in a hearty broth, this soup is perfect for a light meal or as an entrée for main dishes.

Serve with warm tortillas, avocado, and a squeeze of lime to enjoy as a light dinner any day of the week!

Sopa de verduras served in a bowl with handles, and some lime wedges on the side.


Sopa de verduras is a comforting, nutritious, and flavorful soup made with vegetables simmered in a delicious tomato broth called recaudo.

This delicious soup is made with any vegetable available in the country. From Mexican squash (calabacitas), fresh corn, chayote, tomatoes, and other common vegetables in Mexico, to other easy options such as cabbage, broccoli, cauliflower, etc.

In Mexico, you’ll find this soup served as a starter of comida corrida in many home restaurants called fondas, or as a quick, delicious, and budget-friendly meal in many households. It is also known as caldo de verduras.

Sopa de verduras on a small ceramic pot with a lime wedge on top.

If you loved our Albóndigas con caldo and Sopita de Fideo, you gonna love this recipe!


The vegetables:

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 will cook evenly. I used celery, zucchini, potatoes, carrots, cabbage, and green beans.

For the broth (recaudo):

  • Tomatoes. Use fresh tomatoes or 1/2 cup of canned tomato sauce.
  • Onion. Any type of onion is fine.
  • Garlic. For flavor.
  • Chipotle pepper. We also added one chipotle pepper, to give a nice smoky touch and some heat, but without being too spicy. I just love the flavor!
Various vegetables for sopa de verduras cut and arranged on a cutting board.

How To Make Sopa De Verduras

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 need them.

Diced Mexican vegetables in a bowl.

Step 2: Next, cut tomatoes and onions into big chunks and add them to a blender. Add one garlic clove (peeled) and add one or two chipotle in adobo peppers (this is optional).

Tomato, onion, garlic, and chipotle pepper in a blender.

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.

Basic tomato sauce in a blender.

Step 4: Heat the olive oil in a large stockpot over medium heat. Add the tomato sauce and let it cook for 2 minutes.

Cooking tomato sauce on a white pot.

Step 5: Add 6 cups of water, cilantro, vegetable bouillon, salt, and pepper. Then bring to a boil. Simmer for 5 minutes.

Adding vegetable bouillon to the pot with tomato sauce.

Step 6: Add the vegetables and mix well. Bring to a simmer and cover loosely the pot.

Mixing the uncooked sopa de verduras.

Step 7: Cook for 15 minutes mixing one or two times in between. Adjust salt to taste and serve the Mexican vegetable soup as suggested below or allow it to cool down and store for later.

Fully cooked sopa de verduras in a white pot.

Recipe Notes

  • The light broth used for this soup is called recaudo and is widely used in Mexican cooking as the base for many other recipes, such as arroz rojo or caldo de pescado.
  • You can also swap chipotle pepper with paprika powder or other types of hot chili if you want.
  • Or add other types of chiles such as jalapeño or serrano peppers, chile de árbol, chili powder, Hatch, or Anaheim chilies, to name a few.
  • For a lighter broth, strain the tomato sauce. If you want some texture, add it as it is.

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.

How To Serve

You can serve 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 add:

A spoonful of caldo de verduras.
Sopa de Verduras Receta

How To Store And Reheat

Sopa de verduras is the perfect prep meal, it can be made ahead and freezes wonderfully. I love making a double or triple batch of this recipe, dividing into containers, and freezing it for quick meals.

The soup lasts about 5 days in the fridge stored in airtight containers, or up to 3 months in the freezer.

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 it at 1-minute intervals.

More Mexican soups

Sopa de verduras recipe.

Sopa de Verduras

Hearthy, delicious, and nutritious. This Mexican vegetable soup is the perfect light meal for any day of the week.
prep 10 minutes
cook 25 minutes
total 35 minutes


  • 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)


  • 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).


How to store, freeze and reheat.
  • 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 Information
Calories: 144kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 168mg | Potassium: 1040mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6263IU | Vitamin C: 69mg | Calcium: 82mg | Iron: 2mg
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Is this Mexican vegetable soup spicy?

No, the traditional abuela recipe is made without chilies. However, I’ve used a chipotle chile pepper to add some heat to this 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, caldo de verduras 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! Mexican vegetable soup is 100% vegan and perfect for those who follow a meat-free eating style.

Can this recipe be doubled?

Yes. If you want to make a large batch of vegetable soup, double all ingredients.

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Recipe Rating

One Comment

  1. 5 stars
    Loved this sopa de verduras, I added broccoli and peas because my family loves those. The broth is indeed everything, is hearty, flavorful, and with the right amount of spicy, just to give that kick that miss in any ordinary vegetable soup. Thank you!