This Mexican vegetable soup (sopa de verduras) is a substantial and tasty supper that can be prepared in 35 minutes! This soup, made with a tasty broth and packed with vegetables like zucchini, carrots, bell peppers, green beans, and potatoes, is ideal for when you need to throw up a nutritious supper with items you already have on hand.
As a busy parent, these recipes come in handy when I’m short on time and don’t know what to prepare for supper. This Mexican vegetable soup is a delicious and nutritious supper alternative that will use up any vegetables in your cupboard!
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Why I Love This Recipe
- It’s both nutritious and tasty. This soup is made with fresh veggies and Mexican aromatics in a tomato-based broth, resulting in a rich and cozy soup that feels like it has been simmering on the stove all day. It is also vegetarian and vegan!
- You can work with what you have. This dish is easily adaptable to any ingredients you have on hand. Depending on your preferences, you can add or eliminate components, such as canned or frozen veggies.
- Preparation is quick and simple. It takes only 35 minutes to prepare from start to finish, making it ideal for hectic schedules.
What is Mexican Vegetable Soup?
Mexican vegetable soup, also known as “sopa de verduras”, is a substantial and soothing classic Mexican meal. It’s quite adaptable and is frequently prepared with different veggies depending on what’s in season.
This soup is comparable to a vegetable or minestrone soup, but with a Mexican flavor. The rich tomato foundation is combined with vegetable broth and Mexican spices, resulting in a warm and tasty supper.
Mexican Vegetable Soup Ingredients
- Tomato base: What distinguishes this soup from other vegetable soups is the tomato-based blend that colors the liquid. I made this with Roma tomatoes, onion, garlic, veggie bouillon, and a cup of water.
- Vegetable broth: To make this soup vegetarian and vegan, I used vegetable broth, but you may use chicken or beef stock instead.
- veggies: I used carrots, zucchini, russet potatoes, yellow bell pepper, and green beans, but you may use other veggies you have on hand, including green or red bell peppers, asparagus, maize, or broccoli.
- Seasonings: A simple combination of salt, pepper, cumin, oregano, and a few cilantro stems yields a great Mexican taste profile.
How to Make Mexican Vegetable Soup
- Make a tomato foundation. Blend the tomatoes, garlic, clove, onion, vegetable broth, and water until perfectly smooth.
- To soften the carrots, sauté them in a large saucepan or Dutch oven with olive oil over medium-high heat for 2 minutes. This is significant since this is the veggie that takes the longest to prepare.
- Then, add the blended tomato mixture and simmer for about 3 minutes. This helps to remove the raw onion and tomato taste.
- Season with zucchini, russet potato, bell pepper, green beans, vegetable broth, salt, cumin, black pepper, oregano, and cilantro sprigs.
- Cook. Turn the heat up high and bring the soup to a boil. When it comes a boil, decrease the heat to medium-low and cook for 15 minutes, or until the veggies are fork-tender.
- Serve. Once all of the veggies have been cooked, remove the cilantro sprigs. Serve immediately in dishes, garnished with lime juice and cotija or queso fresco.
Tips For The Best Mexican Vegetable Soup
- You may substitute any veggies you have on hand, such as asparagus, green or red bell pepper, maize, broccoli, or even kale!
- Keep this soup vegetarian and vegan by using vegetable stock and bouillon, but you can also use chicken or beef broth and bouillon if desired.
- Add a serrano or jalapeńo pepper to the tomato mixture for a spicy kick.
Storing and Reheating
Refrigerate in an airtight container for up to a week.
To reheat, microwave in 1-minute increments until the soup is heated. You may alternatively reheat it on the stove in a saucepan over high heat until warm.
More Soup Recipes You Might Like
Mexican Vegetable Soup
- 2 Roma tomatoes quartered
- 1 clove garlic
- ½ medium yellow onion
- 1 teaspoon vegetable bouillon
- 1 cup water
- 1 tablespoon olive oil
- 1 large carrot diced
- 1 zucchini diced
- 1 Russet potato peeled and diced
- 1 yellow bell pepper diced
- ½ cup chopped green beans fresh or frozen
- 4 cups vegetable broth
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano
- 3 sprigs cilantro
- For topping: Lime juice cotija cheese or queso fresco, and chopped cilantro
- In a large blender, combine the tomatoes, garlic, onion, bouillon, and water. Blend on high until smooth.
- Heat the olive oil in a medium-sized saucepan or Dutch oven over medium-high heat. Add the carrots and cook for 2 minutes.
- Pour in the blended tomato mixture and simmer for 3 minutes, stirring periodically.
- Combine the zucchini, potato, bell pepper, green beans, vegetable broth, salt, cumin, black pepper, oregano, and cilantro. Turn up the heat to high and bring to a boil. Reduce the heat to medium-low and cook for 15 minutes, until the veggies are soft and cooked through.
- Remove and discard the cilantro sprigs. Taste and add additional salt as required.
- Serve immediately with fresh lime juice and cotija cheese or queso fresco.
- Cut the veggies into reasonably consistent and equal-sized pieces to ensure that they cook at the same rate.
- You may substitute most of the vegetables with whatever you have on hand, such as asparagus, green or red bell pepper, maize, or even broccoli!
- Keep this soup vegetarian and vegan by using vegetable stock and bouillon, or use chicken broth and bouillon if you like.