Mexican Vegetable Soup is a tasty, comforting dish that combines all your favorite veggies into one big pot. This soup is like sopa de verduras, a classic Mexican soup that brings together a bunch of veggies and spices in a big pot.
It’s got a great mix of simple ingredients like carrots, tomatoes, and bell peppers that are easy to find and come together to make a comforting bowl. Plus, it’s super adaptable, so raid your fridge and throw in whatever you’ve got.
Historically, this kind of soup was a way to make the most of what was in the pantry or garden, blending ingredients like green beans, corn, and tomatoes to create a tasty, filling meal for the family.
Over time, families have made it their own, adding their favorite veggies and spices, sometimes even pasta or tortilla chips. Ready to make your own? Let’s make this simple and spicy soup together!
MEXICAN VEGETABLE SOUP – WHY YOU’LL LOVE THIS RECIPE
- It’s a versatile one-pot meal, perfect for busy weekdays or relaxed weekends.
- You can add any vegetables you have on hand, swap in frozen vegetables if needed, or even toss in some pasta to give it a minestrone twist.
- Make a big batch and store the leftovers in the fridge for a quick meal any day of the week.
- It’s perfect for those who love Mexican soups but prefer a vegetarian twist.
- Loved by kids and adults alike, it’s an easy way to pack more veggies into a meal while keeping everyone happy.
INGREDIENTS
This recipe yields for 4-5 portion | preparation time: 10 minutes | cook time: 25 minutes.
- 1 medium yellow onion, small diced
- 1 cup carrot, small diced
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 4 pc/500g plum or roma tomatoes
- 2 oz/57g fire-roasted green chiles, diced
- 11/4cup or 2 medium zucchini, large diced
- 1 pc red bell pepper, deseeded and diced
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 2 tbsp lime juice (1 lime)
- 1 tsp salt
- 1/4 tsp black pepper
- 5 cup vegetable broth
Garnish:
- Lime wedges
- 1/2 cup cilantro, roughly chopped
HOW TO MAKE MEXICAN VEGETABLE SOUP
- Heat olive oil in a large heavy-bottomed pot on medium heat, sauce diced onions and carrots for 3-4 minutes then add minced garlic and stir.
- Add chopped tomatoes and fire-roasted green chiles along with all the spices, cook for 3-4 minutes then add vegetable broth.
- Add diced zucchini and bell pepper and bring it to a boil then reduce the heat to simmer. Covered with a lid and let it simmer away for 20 minutes.
- Check see if more salt and pepper is needed. Serve with fresh lime juice and chopped cilantro. Enjoy.
TIPS, VARIATIONS, AND SUBSTITUTIONS
🥘 Chipotle or Jalapeno – If you’re out of green chiles, a bit of chipotle or jalapeno will give this soup a warm, smoky kick that pairs perfectly with the traditional Mexican flavors.
🥘 Parsley or basil – Sopa de verduras is traditionally seasoned with cilantro and oregano, but you can also use parsley or basil to bring out more flavor.
🥘 Coconut milk or cream – For a creamier twist, stir in coconut milk or cream towards the end, then blend it with an immersion blender for a velvety finish.
🥘 Corn and peas – For extra sweetness and color, stir in corn or peas during the last 3 minutes of cooking to retain their crunch.
🥘 Tofu cubes or black beans – Add tofu cubes or a can of black beans to make this soup a complete meal.
🥘 Roasted garlic – Instead of minced garlic, try using roasted garlic to add a mellow, sweet flavor that blends beautifully into the broth.
WHAT TO SERVE WITH THE SOUP
Crusty Bread
Pair this hearty soup with slices of crusty bread. It’s a perfect way to soak up every spoonful of this cozy bowl, especially with the rich diced tomatoes in the broth.
Tortilla Chips or Cornbread
For a delicious Mexican twist, top the soup with tortilla chips or serve it alongside cornbread. This traditional vegetable pairing will add a bit of crunch and make it feel like you’re enjoying a true sopa de verduras experience.
Avocado and Lime
Squeeze lime over the soup and top it with sliced avocado. The bright citrus and creamy avocado balance out the soup’s medium-high heat and add a refreshing contrast to the savory broth.
Salad
A fresh salad made with asparagus and carrots is a great side to bring a touch of brightness and soften the hearty flavors of the soup.
HOW TO STORE
Refrigeration
Once the soup has cooled, transfer it to an airtight container and place it in the fridge. It will keep for 3-4 days, making it perfect for every week meal prep. Just heat the olive oil in a large pot and warm the soup over medium heat until fully reheated.
Freezing
Store leftovers in freezer-safe containers or bags, leaving space at the top as the liquid will expand when frozen. Properly stored, the soup can last up to 3 months. When ready to eat, let it thaw overnight in the fridge.
Reheating
To reheat, pour the soup into a pot over medium heat and bring to a boil. Reduce heat to a simmer, stirring occasionally until it’s fully warmed up. If the soup has thickened too much, add more veggie broth or water to reach the desired consistency.
Avoid Repeated Reheating
To keep the flavors intact, only reheat the amount of soup you’ll consume in one sitting. This way, it maintains its delicious Mexican taste for longer.
MORE VEGAN COMFORTING SOUP RECIPES
- Vegan Tortilla Soup
- Creamy Parsnip Soup
- Vegan Leek Potato Soup
- Creamy Vegan Potato Soup
- Wild Rice Soup with Squash
FREQUENTLY ASKED QUESTIONS
CAN I MAKE THIS SOUP IN A SLOW COOKER?
Yes, this soup is easy to adapt to a slow cooker. Just add the tomato and other ingredients to the pot, then cook on low for 6-8 hours or on high for 3-4 hours until all the vegetables are cooked and tender.
CAN I USE CANNED TOMATOES INSTEAD OF FRESH?
Yes, canned diced tomatoes will work perfectly in this soup and are a convenient option if you don’t have fresh ones available. You may need to add salt and pepper to taste to adjust the flavor.
CAN I ADD GRAINS LIKE RICE OR QUINOA?
Absolutely! This soup is a great way to add cooked grains like rice or quinoa for extra protein and texture. Stir them in once the soup has finished cooking, and let them soften in the broth.
HOW CAN I USE LEFTOVER VEGETABLES?
This popular recipe is perfect if you want to add extra veggies lying around. Carrots and sautéed mushrooms work well, as do other traditional vegetable favorites like squash, sweet potatoes, or spinach.
HOW DO I PREVENT THE VEGETABLES FROM OVERCOOKING?
Reduce heat to medium-low and only simmer until the vegetables have softened. Check minutes until the vegetables are just tender to maintain their texture.
WHAT’S THE BEST WAY TO ADD MORE PROTEIN?
Adding beans like black beans, pinto beans, or chickpeas is a great way to boost the protein content, making the soup heartier and more filling.
Mexican Vegetable Soup (Vegan)
Ingredients
- 1 medium yellow onion small diced
- 1 cup carrot small diced
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 4 large roma tomatoes or plum tomatoes
- 2 oz fire-roasted green chiles diced
- 2 medium zucchini large diced
- 1 large red bell pepper deseeded and diced
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 2 tbsp lime juice or 1 lime1
- 1 tsp salt
- ¼ tsp black pepper
- 5 cup vegetable broth
Garnish:
- lime wedges
- ½ cup cilantro roughly chopped
Instructions
- 1. Heat olive oil in a large heavy-bottomed pot on medium heat, sauce diced onions and carrots for 3-4 minutes then add minced garlic and stir.
- 2. Add chopped tomatoes and fire-roasted green chiles along with all the spices, cook for 3-4 minutes then add vegetable broth.
- 3. Add diced zucchini and bell pepper and bring it to a boil then reduce the heat to simmer. Covered with a lid and let it simmer away for 20 minutes.
- 4. Check see if more salt and pepper is needed. Serve with fresh lime juice and chopped cilantro. Enjoy.