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.

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

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.

Mexican vegetable soup, aka sopa de verduras on a small ceramic pot with a lime wedge on top.

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!

A photo of recaudo on a blender with names of the ingredients.

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.
Various vegetables for sopa de verduras cut and arranged on a cutting board.

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.

Diced vegetables for sopa de verduras 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 (this is optional) add one or two chipotle in adobo peppers.

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, aka recaudo, 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 for sopa de verduras.

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 this sopa de verduras as suggested below or allow to cool down and store for serving later.

Cooked sopa de verduras in a white pot.

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.
A spoonful of caldo de verduras.

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 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
Print Pin Rate
Servings: 4
Author: Maricruz

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

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
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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