Sopa de Verduras, or Mexican Vegetable Soup, is a simple and nourishing soup made with fresh vegetables simmered in a light tomato broth. It is flavorful, comforting, naturally gluten-free, and dairy-free. This traditional Mexican soup is perfect as a starter, a light lunch, or an easy weeknight meal the whole family can enjoy.
Sopa de Verduras is a classic Mexican vegetable soup made with everyday ingredients and a lightly seasoned tomato-based broth. It is the kind of recipe that feels both humble and deeply comforting, especially when served hot with lime, warm corn tortillas, and a spoonful of salsa.
This caldo de verduras is a traditional dish in many Mexican homes. It is often served as a light first course before dinner, but it is also hearty enough for a simple lunch or a meatless meal. The vegetables cook gently in the broth until tender, creating a soup that is satisfying without feeling heavy.
One of the best things about Mexican vegetable soup is how adaptable it is. Carrots, potatoes, zucchini, celery, cauliflower, and broccoli all work beautifully, and you can adjust the vegetables based on what you have available. The tomato, onion, and garlic base gives the broth color and flavor, while cilantro and lime add freshness right before serving.
If you enjoy comforting Mexican soup recipes, this Sopa de Verduras is a wonderful recipe to keep in your weekly meal rotation. It is easy to prepare, naturally wholesome, and made with simple ingredients you may already have in your kitchen.
Ingredients & Substitutions
This Mexican vegetable soup uses fresh vegetables and a light tomato broth. The ingredients are simple, but each one adds flavor, texture, and balance.
- Tomatoes, onion, and garlic: These ingredients create the base of the broth. Once blended, they give the soup a smooth texture, a gentle tomato flavor, and a beautiful color.
- Celery: Celery adds a savory note to the broth. You can sauté it first for extra flavor or blend it with the tomatoes, onion, and garlic for a slightly different taste.
- Carrots and potatoes: These vegetables make the soup heartier. Carrots add natural sweetness, while potatoes help make each bowl more filling.
- Zucchini: Zucchini cooks quickly, so it is added later in the recipe to keep it tender without becoming mushy. Mexican gray zucchini can also be used.
- Vegetable broth or water: A combination of water and broth keeps the soup light. Chicken broth may be used if you do not need the recipe to be vegetarian.
- Tomato sauce: Tomato sauce deepens the color of the broth and adds a little extra richness.
- Safflower petals: These are optional, but they add a subtle flavor and a traditional touch.
- Cilantro and lime: Cilantro adds freshness, and lime brightens the finished soup right before serving.
- Optional vegetables: Cabbage, chayote, corn, green beans, peas, cauliflower, or broccoli can be added for variety.
See the recipe card below for the full ingredient list and exact quantities.
Step-by-Step Instructions
- Prepare the broth base: Blend the tomatoes, onion, and garlic until completely smooth.
- Build the flavor: Heat a little oil in a large pot or Dutch oven. Add the diced celery and sauté briefly, then stir in the blended tomato mixture and cook for a couple of minutes.
- Simmer the broth: Add the water, broth, tomato sauce, salt, pepper, and safflower petals. Bring the mixture to a boil, then reduce the heat and simmer.
- Add the firm vegetables: Stir in the carrots and potatoes first because they need more time to soften.
- Add the tender vegetables: Add the zucchini, cauliflower, broccoli, and cilantro later so they cook through without falling apart.
- Finish and serve: Simmer until the vegetables are fork-tender. Taste and adjust the salt and pepper, then serve hot with fresh lime juice.
Recommended for This Recipe
High-Powered Blender
A high-powered blender helps create a smooth tomato broth without needing to strain it. It makes the tomato, onion, and garlic base velvety and evenly blended, which gives the soup a better texture.
How to Serve
Sopa de Verduras is commonly served as a light meal, a starter, or a comforting bowl of soup for lunch or dinner. It is especially good with warm corn tortillas on the side.
For the best flavor, serve each bowl with a squeeze of fresh lime juice. You can also add hot sauce or your favorite salsa. Jalapeño salsa, serrano salsa, salsa cruda, or salsa verde all pair well with the light tomato broth and tender vegetables.
Storing and Reheating
Store leftover Mexican vegetable soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the soup gently on the stovetop over medium heat until heated through. You can also reheat individual portions in the microwave. If the broth has thickened after refrigeration, add a splash of water or broth before reheating.
I hope you enjoy this Sopa de Verduras. If you make this recipe, please leave a comment and star rating below to share how it turned out.
Recipe
Sopa de Verduras (Mexican Vegetable Soup)
by Gemma Aguayo-Murphy
Equipment
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Cutting board
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Knife
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Dutch oven or large pot
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Blender
Ingredients
- 2 ripe Roma tomatoes
- ½ onion
- 1 garlic clove
- 1 celery stalk, diced
- 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 carrots, peeled and diced
- 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 (see notes)
Instructions
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Blend the tomatoes, onion, and garlic in a blender or food processor until smooth.
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Heat the oil in a large Dutch oven or pot. Add the diced celery and sauté briefly, then add the blended tomato mixture. Cook over medium-low heat for 2 minutes.
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Add the water, broth, tomato sauce, salt, pepper, and safflower petals.
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Bring the soup to a boil, then reduce the heat and simmer for 5 minutes.
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Add the diced carrots and potatoes. Simmer for another 5 minutes.
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Add the zucchini, cauliflower, broccoli, and chopped cilantro. Season with additional salt and pepper to taste.
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Continue simmering for 5 to 10 minutes, or until the carrots and potatoes are fork-tender but still hold their shape.
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Serve hot with fresh lime juice, hot sauce, salsa, or warm tortillas.
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- For a variation, blend the celery with the tomatoes, onion, and garlic instead of sautéing it. This gives the broth a slightly different flavor.
- If you add extra broccoli or other vegetables, you may also want to add a little more water or broth so the soup does not become too thick.
Nutrition
Calories: 105kcal
Carbohydrates: 20g
Protein: 3g
Fat: 2.5g
Saturated Fat: 0.4g
Sodium: 470mg
Potassium: 620mg
Fiber: 5g
Sugar: 6g
Vitamin A: 4900IU
Vitamin C: 33mg
Calcium: 65mg
Iron: 1.4mg
Originally published October 18, 2021. Updated January 2026 with clearer step-by-step instructions and helpful notes to make the recipe easier to follow.