Sopa de Verduras (Mexican Vegetable Soup)

Sopa de Verduras (Mexican Vegetable Soup) is a traditional soup that is delicious, nutritious, filled with a variety of fresh vegetables, and it’s Whole30 compatible.

Sopa de Verduras (Mexican Vegetable Soup) #mexicansoup #sopadeverduras

Sopa de Verduras (Mexican Vegetable Soup)

Today’s recipe for Sopa de Verduras (also referred to as caldo de verduras) is a great example of the healthy options found in Mexican cuisine. This soup is delicious, nutritious, filled with a variety of fresh vegetables, and it’s Whole30 compatible.

My mom would make this Mexican vegetable soup all the time when I was growing up. She was always making sure we had plenty of vegetables in our meals, and this was such a delicious way to prepare them. She would serve it for dinner as a first course, but it is also an excellent lunch or meatless meal.

Recently, I asked my sister what memories she had about this soup. She reminded me that my mom loved to eat Sopa de Verduras with some saltine crackers with butter. For some reason that combination tasted really good to my mom.

Whether you decide to try it with some saltines or with some warm corn tortillas, you should also add in a squeeze of lime or make this jalapeño salsa to accompany it.

Ingredients for Sopa de Verduras (Mexican Vegetable Soup) #mexicansoup #sopadeverduras

How to Make Sopa de Verduras (Mexican Vegetable Soup)

To begin, blend the following ingredients until smooth in a blender or food processor:

  • 2 ripe Roma tomatoes
  • 1/2 onion
  • 1 garlic clove

In a large Dutch oven, sauté 1 diced celery stalk in a teaspoon of hot oil. Then, add in the blended tomato mix. Sauté for 2 minutes on medium low heat.

Then, add the following to the pot:

  • 2 cups of water
  • 2 cups of vegetable broth (chicken broth works too)
  • 1/2 can of tomato sauce
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon of black pepper
  • pinch of safflower petals

Bring to a boil, then simmer for 5 minutes.

Add in 4 diced carrots and two small diced Russet potatoes (or one medium). Simmer for another 5 minutes.

Add 2 diced zucchini (or one zucchini and one yellow squash).

Add 1/4 cup of chopped cilantro, season with additional salt and pepper.

Continue simmering for another 5 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.

Vegetable Soup Variations

Here are a few variations my mom would sometimes make to the recipe for a different flavor or to add some more veggies.

  • Instead of sautéing the celery, blend it with the tomatoes, onion and garlic. This will give the broth a little bit of a different, but delicious, flavor.
  • At the point where the zucchini is added, my mom would sometimes add other vegetables. So if you like, you can also add a cup of chopped broccoli, cauliflower or both. This add even more nutritional value to the soup and makes it heartier.
  • If you add more vegetables, you may also want to add an additional cup of water and broth to make sure your soup doesn’t come out too thick.
  • You can use regular zucchini or for a more traditional look, use Mexican grey zucchini. Click here to see what those look like.

Can I Use Other Vegetables in this Sopa de Verduras?

The vegetables I have included are the ones my mom typically used when she made Sopa de Verduras. However, here are some vegetables that I have seen in similar recipes that would also taste great:

  • Cabbage
  • Corn
  • Peas
  • Green beans
  • Chayote

Just add these with the zucchini and cook until slightly tender but not overcooked.

What is Chayote?

I have to admit, I did not grow up eating chayote. This is a vegetable I have become familiar with as an adult after seeing it in other people’s Mexican recipes.

Chayote is a type of squash with a mild flavor. It is a light green color and is pear-shaped. It is found in many traditional soups such as sopa de verduras and caldo de pollo.

A Great Vegetable Soup for Kids and Babies

Thankfully my kids are fans of the vegetables I add to this soup. Plus, the broth is packed full of flavor and the vegetables are tender enough that it is easy for them to eat.

This also makes a great soup for babies. Simply take a big scoop of the vegetables and broth and blend together until you have a nice and smooth puree. This is a much better option than the store-bought baby purees because you know it’s packed with clean and healthy ingredients.

I hope you enjoy!

Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.

Check out these other great traditional Mexican soups:

Sopa de Verduras (Mexican Vegetable Soup) #mexicansoup #sopadeverduras

Sopa de Verduras (Mexican Vegetable Soup)

A traditional soup that is delicious, nutritious, filled with a variety of fresh vegetables, and it’s Whole30 compatible.
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6
Author Gemma from Everyday Latina

Ingredients

  • 2 ripe Roma tomatoes
  • 1/2 onion
  • 1 garlic clove
  • 1 diced celery stalk
  • 1 tsp oil
  • 2 cups water
  • 2 cups vegetable broth (or chicken broth)
  • 4 oz tomato sauce
  • 1 tsp kosher salt (plus more to taste)
  • 1/2 tsp ground black pepper (plus more to taste)
  • 1/4 tsp safflower petals
  • 4 peeled and diced carrots
  • 2 small russet potatoes, diced
  • 2 diced regular zucchini or Mexican grey zucchini
  • 1/4 cup chopped cilantro
  • 1 cup chopped broccoli (see notes)
  • 1 cup chopped cauliflower (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, 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, cauliflower or both when you add the zucchini. Add an additional cup of water and broth to make sure your soup doesn’t come out too thick.
  • See blog post for more notes and variations.

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