Authentic Mexican Vegetable Soup Recipe

Sopa de Verduras (Mexican Vegetable Soup) is a simple, nourishing soup made with fresh vegetables simmered in a light tomato broth. Flavorful and comforting, it’s naturally gluten-free and dairy-free — perfect as a starter, a light lunch, or a healthy weeknight meal the whole family will enjoy.

Sopa de Verduras is a classic Mexican caldo de verduras: a tomato-based, vegetable-packed soup that highlights fresh produce and bright finishing flavors like cilantro and lime. It’s a versatile, everyday recipe — my mother often served it as a first course or a light meatless dinner. The soup is easy to adapt with whatever vegetables you have on hand and is naturally suitable for gluten-free and dairy-free diets.

Traditionally served with warm corn tortillas and a squeeze of lime, this soup also pairs well with a spoonful of salsa or a dash of hot sauce for added heat. It reheats well and stores for several days, making it ideal for meal planning.

For more soup ideas try variations like creamy calabacitas, onion soup with jalapeño crema, or classic Mexican fideo soup (search recipes by those names for inspiration).

Ingredients & Substitutions

This sopa de verduras uses everyday vegetables and a lightly seasoned tomato broth. It’s designed to be flexible—swap or add vegetables to suit your pantry and taste.

• Tomatoes, onion, and garlic: the blended base for the broth that gives color and depth.
• Celery: adds savory aroma and can be sautéed or blended with the tomato base.
• Carrots and potatoes: provide substance, texture, and natural sweetness.
• Zucchini: added near the end so it stays tender and not mushy; use Mexican gray zucchini if you want a traditional look.
• Broth or water: low-sodium vegetable broth keeps it vegetarian; chicken broth works if you prefer.
• Cilantro and lime: stirred in at the end for brightness.
• Optional additions: cabbage, chayote, corn, green beans, peas, broccoli, or cauliflower for more variety and nutrients.

Step-by-Step Instructions

1. Make the broth base: Blend the ripe tomatoes, half an onion, and one garlic clove until smooth.
2. Sauté the aromatics: Heat 1 teaspoon oil in a large Dutch oven or pot. Sauté the diced celery until softened, then add the blended tomato mixture and cook briefly over medium-low heat.
3. Build the soup: Add 2 cups water, 2 cups low-sodium vegetable broth (or chicken broth), 4 oz tomato sauce, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and ¼ teaspoon safflower petals (optional). Bring to a gentle boil, then reduce to a simmer for 5 minutes.
4. Add root vegetables: Stir in the peeled, diced carrots and diced russet potatoes. Simmer about 5 minutes more.
5. Finish with tender vegetables: Add diced zucchini, 1 cup chopped cauliflower, and (optional) 1 cup chopped broccoli. Simmer until all vegetables are fork-tender, about another 5–10 minutes.
6. Season and serve: Stir in ¼ cup chopped cilantro and adjust salt and pepper to taste. Serve hot with a squeeze of fresh lime and tortillas or your favorite salsa.

How to Serve

Serve Sopa de Verduras as a starter, light main, or comforting weeknight meal. Offer warm corn tortillas, lime wedges, and a mild salsa or hot sauce on the side. The bright lime and fresh cilantro finish the soup and lift the tomato flavors.

Storing and Reheating

Refrigerate leftover soup in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat or microwave until warmed through. If the soup has thickened in the fridge, add a splash of water or broth while reheating to loosen the broth.

Recipe

Sopa de Verduras (Mexican Vegetable Soup)

Servings: 6   |   Prep time: 10 mins   |   Cook time: 35 mins   |   Total time: 45 mins

Equipment

• Cutting board
• Knife
• Dutch oven or large pot
• Blender or food processor

Ingredients

• 2 ripe Roma tomatoes
• ½ onion
• 1 garlic clove
• 1 diced celery stalk
• 1 teaspoon oil
• 2 cups water
• 2 cups low-sodium vegetable broth (or chicken broth)
• 4 oz tomato sauce
• 1 teaspoon kosher salt (plus more to taste)
• ½ teaspoon ground black pepper (plus more to taste)
• ¼ teaspoon safflower petals (optional)
• 4 peeled and diced carrots
• 2 small russet potatoes, diced
• 2 regular zucchini (or Mexican gray zucchini), diced
• ¼ cup chopped cilantro
• 1 cup chopped cauliflower
• 1 cup chopped broccoli (optional)

Instructions

1. Blend the tomatoes, onion, and garlic until smooth.
2. Heat the oil in a large pot and sauté the diced celery until softened. Add the blended tomato mix and cook 1–2 minutes over medium-low heat.
3. Add water, broth, tomato sauce, salt, pepper, and safflower petals if using. Bring to a boil, then reduce to a simmer for 5 minutes.
4. Add the diced carrots and potatoes and simmer another 5 minutes.
5. Add the zucchini, cauliflower, and cilantro. Season with additional salt and pepper to taste.
6. Simmer 5–10 minutes more, until carrots and potatoes are fork-tender but not falling apart.
7. Serve with lime wedges, tortillas, and your preferred salsa or hot sauce.
8. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

• For a slightly different broth, blend the celery with the tomatoes, onion, and garlic instead of sautéing it.
• If you add an extra cup of broccoli (or other vegetables), consider adding an extra cup of water and broth so the soup remains a light broth rather than thick stew.

Nutrition (per serving)

• Serving size: 430 g
• Calories: 105 kcal
• Carbohydrates: 20 g
• Protein: 3 g
• Fat: 2.5 g
• Sodium: 470 mg
• Fiber: 5 g
• Vitamin A: ~4900 IU
• Vitamin C: 33 mg

Originally published October 18, 2021. Updated January 2026 with improved step-by-step instructions and helpful notes to make the recipe easier to follow.