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 lime juice to enjoy as a light dinner any day of the week!
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 Mexican vegetable soup served as a starter 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.
You really can use many types of veggies to make a Mexican vegetable 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 vegetable 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!
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.
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).
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.
TOP TIP: You can also strain the tomato sauce for a smoother texture on the final soup.
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 the Mexican vegetable soup as suggested below or allow it to cool down and store for later.
Expert Tips & 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.
- Consider adding other spices such as oregano, a pinch of cumin, or even a spoonful of adobo sauce to adjust the taste of this sopa de verduras to your personal preference.
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 Mexican Vegetable Soup
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:
- Avocado cut into cubes.
- Queso fresco.
- Tortilla chips.
- Chopped cilantro and onions.
- Cilantro lime rice.
- Basmati rice.
- Plain noodles or any type of pasta.
How To Store And Reheat
This vegetable soup 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.
Sopa de verduras 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.
What is the most popular soup in Mexico?
There are many delicious soups in Mexico that are widely popular in the country, such as Sopa de tortilla (tortilla soup with chicken, cheese, and cream), Sopa de lentejas (lentil soup with chorizo), Sopa de elote (Authentic Mexican corn soup with roasted poblano peppers), and this delicious sopa de verduras!
What is Mexican vegetable soup called?
Mexican vegetable soup is called Sopa de Verduras in Spanish. It is made with various types of vegetables and a staple during Lent season.
Is this recipe healthy?
Yes, sopa de verduras is a healthy dish. The vegetables used are packed with various nutrients, including vitamins, minerals, fiber, and antioxidants. Offering a wide range of health benefits, and consuming a variety of them in a soup can contribute to a well-balanced diet. It is also naturally gluten-free and 100% vegan.
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Sopa de Verduras
- 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).
- 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.