Sopa de Verduras (Mexican Vegetable Soup) is a simple, nourishing soup made with fresh vegetables simmered in a light tomato broth, flavorful, comforting, and naturally gluten-free and dairy-free. This traditional Mexican soup is perfect as a starter, a light lunch, or a healthy weeknight meal that the whole family can enjoy.
Sopa de Verduras is a simple, nourishing soup made with fresh vegetables simmered in a lightly seasoned tomato-based broth, similar to Caldo de Albóndigas. It's a traditional dish found in many Mexican homes and is naturally gluten-free and dairy-free.
This caldo de verduras is one of those everyday recipes my mom made often when I was growing up. It was her way of making sure we ate plenty of vegetables, without sacrificing flavor. She usually served it as a light first course for dinner, but it also works beautifully as a simple lunch or meatless meal.
Traditionally, this soup is enjoyed with warm corn tortillas, a squeeze of fresh lime, and sometimes a spoonful of salsa, such as . It's comforting, adaptable, and easy to make with ingredients you likely already have on hand.
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For more soup recipes, check out Calabacitas con Queso, Cream of Onion Soup with Jalapeño, or Mexican Fideo Soup.
Ingredients & Substitutions
This Mexican vegetable soup is made with simple, everyday vegetables and a lightly seasoned broth.
- Tomatoes, Onion, and Garlic: These form the base of the broth and give the soup its subtle depth and color.
- Celery: Adds a savory flavor to the soup. It can be sautéed or blended into the broth.
- Carrots and potatoes: These give the soup heartiness and natural sweetness.
- Zucchini: Added at the end so it stays tender but not mushy. Mexican gray zucchini can be used for a more traditional look.
- Vegetable broth or water: Either works well. Chicken broth or bone broth can also be used if you're not keeping it vegetarian.
- Cilantro and lime: Added at the end for freshness and brightness.
- Optional vegetables like cabbage, chayote, corn, green beans, or peas can be added for variety.
See recipe card for a full list of the ingredients and quantities.
Step-by-Step Instructions
- Prepare the Broth Base: Blend the tomatoes, onion, and garlic until smooth.
- Build Flavor: Sauté the celery in a large pot with a little oil, then add the blended tomato mixture and cook briefly.
- Simmer the Soup: Add water or broth, tomato sauce, salt, pepper, and safflower petals. Bring to a gentle boil.
- Add Root Vegetables: Stir in the carrots and potatoes and simmer until they begin to soften.
- Finish with Tender Vegetables: Add the zucchini and cook just until all vegetables are fork-tender.
- Season and Serve: Stir in fresh cilantro and adjust seasoning as needed. Serve hot with a squeeze of fresh lime.
Recommended for This Recipe
High-Powered Blender
A high-powered blender, like a Vitamix, makes blending vegetables for the base incredibly smooth and easy. It ensures a velvety broth, without the need to strain.
How to Serve
This soup is traditionally served as a light meal or first course.
Serve with a squeeze of lime juice, a dash of hot sauce or with tortillas and a salsa such as Jalapeño Salsa, Serrano Salsa, Salsa Cruda, or Salsa Verde.
Storing and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium heat or microwave until heated through. Add a splash of water or broth if needed.
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Recipe
Sopa de Verduras (Mexican Vegetable Soup)
Equipment
- cutting board
- Knife
- Dutch oven or large pot
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 tsp ground black pepper (plus more to taste)
- ¼ teaspoon safflower petals optional, but adds great flavor
- 4 peeled and diced carrots
- 2 small russet potatoes, diced
- 2 diced regular zucchini or Mexican grey zucchini
- ¼ cup chopped cilantro
- 1 cup chopped cauliflower
- 1 cup chopped broccoli (see notes)
Instructions
- Blend the tomato, onion and garlic in a blender or food processor until smooth.
- In a large Dutch oven, sauté the diced celery in a teaspoon of hot oil. Then, add in the blended tomato mix. Sauté for 2 minutes on medium low heat.
- Add the water, broth, tomato sauce, salt, pepper and safflower petals.
- Bring to a boil, then simmer for 5 minutes.
- Add the diced carrots and potatoes. Simmer for another 5 minutes.
- Add the diced zucchini, cauliflower, chopped cilantro, and season with additional salt and pepper to taste.
- Continue simmering for another 5-10 minutes or until the carrots and potatoes are fork-tender but not falling apart.
- Serve with a squeeze of lime juice, a dash of hot sauce or with tortillas and jalapeño salsa.
- Store in an air-tight container in the refrigerator for up to 4 days.
Notes
- For a variation, instead of sautéing the celery, blend it with the tomatoes, onion and garlic. This will give the broth a little bit of a different flavor.
- If you like, add a cup of chopped broccoli when you add the zucchini. You can add an additional cup of water and broth to make sure your soup doesn't come out too thick.
Nutrition
Originally published October 18, 2021. January 2026: Improved step-by-step instructions and added helpful notes to make the recipe even easier to follow.
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