27+ Flavorful Vegetarian Mexican Soups You’ll Want to Try

If you’re looking to add a bit of spice and flavor to your kitchen, there’s no better way than with a bowl of hearty, comforting Mexican soup.

Whether you’re a vegetarian or just trying to explore plant-based options, Mexican cuisine offers a variety of soups that are both rich in flavor and packed with wholesome ingredients.

From the smoky warmth of poblano peppers to the sweetness of roasted corn, the bold spices and fresh herbs in Mexican soups create dishes that are not only delicious but also deeply nourishing.

In this blog, we’ve gathered over 27 vegetarian Mexican soup recipes that will make you feel like you’re sitting at a vibrant cantina in the heart of Mexico.

Whether you’re in the mood for a rich, creamy soup or a refreshing, light dish, these recipes offer a perfect variety to please your taste buds.

Let’s dive into the colorful world of Mexican soups that are as nutritious as they are flavorful!

27+ Flavorful Vegetarian Mexican Soups You’ll Want to Try

Mexican vegetarian soups are the perfect blend of vibrant flavors, bold spices, and wholesome ingredients that come together in a single bowl.

Whether you’re enjoying a cozy evening with a hearty bowl of pozole or craving something light and refreshing like avocado soup, these 27+ recipes offer something for every palate.

Not only are these soups great for vegetarians, but they are also perfect for anyone who wants to enjoy delicious, nutrient-packed meals that are full of heart and flavor.

So, grab your apron, get cooking, and enjoy the rich tastes of Mexico, one bowl at a time

Mexican Black Bean Soup

Mexican Black Bean Soup is a hearty, flavorful dish packed with protein and vegetables. It combines black beans, tomatoes, corn, and a blend of spices to create a warm, satisfying meal. This vegetarian version brings out the authentic Mexican flavors with ingredients like garlic, cumin, and chili powder, all simmered together to create a comforting soup that is both nourishing and filling.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)
• Avocado, diced (optional, for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
2. Add the garlic, cumin, chili powder, and smoked paprika to the pot, cooking for another minute until fragrant.
3. Pour in the vegetable broth, black beans, diced tomatoes (with juice), and corn. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 20-25 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, and avocado if desired. Serve immediately.

Mexican Black Bean Soup is a flavorful, easy-to-make dish that brings the rich, spicy flavors of Mexican cuisine to your table. It’s a healthy option packed with plant-based protein and fiber from the black beans, making it a great choice for a satisfying vegetarian meal. The addition of corn and tomatoes brings sweetness and freshness, while the spices add depth. Whether served as a main dish or a starter, this soup is sure to become a comforting favorite in your recipe repertoire.

Mexican Vegetable Tortilla Soup

Mexican Vegetable Tortilla Soup is a delicious and nutritious vegetarian dish that combines a variety of fresh vegetables with crispy tortilla strips, making it both light and satisfying. The broth is infused with the bold flavors of cumin, garlic, and chili, while the crispy tortillas provide a delightful texture contrast. This soup is perfect for any season, offering a warm, comforting bowl of flavorsome goodness.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 carrot, diced
• 1 zucchini, diced
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 4 cups vegetable broth
• 1 can (15 ounces) diced tomatoes
• 1/2 cup frozen peas
• 6 corn tortillas, cut into strips
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the carrot, zucchini, and bell pepper to the pot and cook for another 5 minutes until softened.
3. Stir in the garlic, cumin, chili powder, and cayenne pepper (if using), cooking for 1 minute until fragrant.
4. Pour in the vegetable broth, diced tomatoes, and peas. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, until the vegetables are tender.
5. While the soup is simmering, heat a skillet over medium heat and lightly toast the tortilla strips until crispy (about 5 minutes).
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and top with the crispy tortilla strips, cilantro, and a squeeze of lime juice. Serve immediately.

Mexican Vegetable Tortilla Soup is a colorful and vibrant dish that is full of fresh vegetables and bold flavors. The crispy tortilla strips add a delightful crunch, making each spoonful an exciting experience. This soup is a great way to enjoy a light yet filling meal, offering a comforting balance of flavors. Whether you’re looking for a nutritious weeknight dinner or a flavorful starter for a Mexican-inspired feast, this recipe is sure to impress.

Mexican Chayote and Corn Soup

Chayote, a mild and crisp vegetable, is a staple in many Mexican dishes and pairs beautifully with sweet corn in this vibrant soup. The creamy broth is enhanced with a mix of spices, including cumin and oregano, creating a satisfying vegetarian soup that’s light yet rich in flavor. Perfect for a comforting meal, this soup combines the crisp texture of chayote with the sweetness of corn and the warmth of Mexican seasonings.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 chayotes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1/2 cup crema or sour cream (optional, for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. Add the chayote, corn, and garlic to the pot. Cook for another 5 minutes, stirring occasionally.
3. Stir in the cumin and oregano, cooking for 1 minute to release the flavors.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 20-25 minutes, or until the chayote is tender.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls, and garnish with fresh cilantro and a drizzle of crema or sour cream if desired. Serve hot.

Mexican Chayote and Corn Soup is a refreshing and delicious dish that highlights the natural flavors of chayote and corn. The mildness of the chayote is complemented by the sweetness of the corn, while the spices provide a warm, aromatic depth. This vegetarian soup is a great way to introduce new ingredients into your cooking while still enjoying the familiar comfort of Mexican cuisine. It’s perfect for a light lunch or dinner and can be easily customized with toppings like crema or cilantro for added richness.

Mexican Pinto Bean Soup

Mexican Pinto Bean Soup is a simple, satisfying, and protein-packed vegetarian dish. Made with creamy pinto beans, a flavorful blend of spices, and fresh vegetables, this soup brings the heartiness of Mexican cuisine to your table. The pinto beans give the soup a rich texture, while the garlic, cumin, and chili powder infuse it with bold, aromatic flavors. It’s perfect for a cozy meal on a chilly evening.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups vegetable broth
• 2 cans (15 ounces each) pinto beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 cup carrots, diced
• 1 cup celery, diced
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. Add the garlic, cumin, and chili powder. Cook for 1-2 minutes until fragrant.
3. Stir in the vegetable broth, pinto beans, diced tomatoes (with juice), carrots, and celery. Bring to a boil.
4. Lower the heat and let the soup simmer for 20-25 minutes, until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve immediately.

Mexican Pinto Bean Soup is a comforting, nutritious, and flavorful meal. The creamy pinto beans provide a smooth texture, while the carrots and celery add freshness and crunch. The seasoning of cumin and chili powder gives the soup that distinct Mexican flavor, making it a perfect dish to enjoy on any occasion. This vegetarian soup is not only filling but also a great source of plant-based protein, and the lime garnish adds a refreshing touch. Whether served as a main dish or paired with warm tortillas, it’s sure to be a hit.

Mexican Roasted Tomato and Jalapeño Soup

Mexican Roasted Tomato and Jalapeño Soup is a flavorful, spicy vegetarian soup that combines roasted tomatoes with the heat of jalapeños. The roasting process enhances the natural sweetness of the tomatoes, while the jalapeños bring a smoky kick to the broth. This soup is perfect for those who enjoy a little spice and a lot of flavor in their meals. It’s a great option for both a warming starter or a main dish.

Ingredients:

• 6 medium tomatoes, halved
• 2 jalapeños, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1/4 cup fresh cilantro, chopped
• Lime wedges (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes and jalapeños on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
2. Roast in the oven for 20-25 minutes, until the tomatoes are soft and slightly charred.
3. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
4. Add the minced garlic and cumin, and cook for 1 minute until fragrant.
5. Add the roasted tomatoes and jalapeños (along with any juices from the baking sheet) to the pot. Stir well.
6. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 15 minutes.
7. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender and puree in batches.
8. Taste and adjust seasoning with salt and pepper as needed.
9. Ladle the soup into bowls, and garnish with fresh cilantro and lime wedges. Serve immediately.

Mexican Roasted Tomato and Jalapeño Soup is a flavorful, slightly smoky dish that’s perfect for anyone who loves a little heat. The roasting of the tomatoes and jalapeños deepens the flavors, creating a rich, aromatic base for the soup. The cumin enhances the spiciness, and the lime and cilantro garnish provide a fresh, zesty finish. This vegetarian soup is not only quick to prepare but also packs a punch of flavor, making it a great choice for a simple yet satisfying meal. It pairs wonderfully with crusty bread or a side of tortilla chips.

Mexican Potato and Kale Soup

Mexican Potato and Kale Soup is a wholesome, hearty, and nutrient-rich vegetarian dish. The creamy texture of the potatoes blends beautifully with the earthy flavors of kale, all brought together with traditional Mexican spices. This soup is both filling and healthy, offering a perfect balance of textures and flavors. The addition of lime and avocado makes each bowl extra special.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 bunch kale, stems removed and chopped
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1 avocado, diced (for garnish)
• Lime wedges (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the diced potatoes, corn, cumin, and chili powder. Cook for 2-3 minutes to allow the spices to bloom.
4. Pour in the vegetable broth, bring to a boil, and then lower the heat. Let the soup simmer for 20 minutes or until the potatoes are tender.
5. Add the chopped kale and cook for another 5 minutes until the kale is wilted and tender.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls, and top with diced avocado, cilantro, and a squeeze of lime. Serve immediately.

Mexican Potato and Kale Soup is a vibrant and comforting dish that offers a perfect combination of textures. The creamy potatoes and sweet corn provide a hearty base, while the kale adds a nutritious boost and a pop of color. The seasoning of cumin and chili powder adds depth and warmth to the soup, and the avocado and lime garnish elevate it to the next level. This vegetarian soup is not only filling but also full of vitamins and minerals, making it an excellent choice for a wholesome, satisfying meal.

Mexican Sweet Potato and Black Bean Soup

Mexican Sweet Potato and Black Bean Soup is a hearty and nutritious vegetarian dish that blends the sweetness of roasted sweet potatoes with the richness of black beans. The combination of these ingredients with spices like cumin, chili powder, and coriander creates a satisfying and flavorful soup that’s perfect for chilly evenings. Packed with protein, fiber, and vitamins, this soup is not only healthy but also incredibly delicious and filling.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium sweet potatoes, peeled and diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 4 cups vegetable broth
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)
• Crumbled tortilla chips (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss to coat and roast for 25-30 minutes, or until tender and slightly browned.
2. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and sauté for 5 minutes until softened.
3. Add the garlic, cumin, chili powder, and coriander to the pot, and cook for 1 minute until fragrant.
4. Stir in the vegetable broth, black beans, and diced tomatoes (with juice). Bring the soup to a boil.
5. Reduce the heat and simmer for 10 minutes to combine the flavors.
6. Add the roasted sweet potatoes to the soup, and cook for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with cilantro, lime wedges, and crumbled tortilla chips if desired. Serve immediately.

Mexican Sweet Potato and Black Bean Soup is a perfect balance of flavors and textures. The roasted sweet potatoes bring a natural sweetness to the soup, which pairs wonderfully with the earthy black beans. The cumin, chili powder, and coriander provide a savory warmth that’s deeply satisfying. This soup is filling, high in fiber, and packed with essential nutrients, making it a healthy choice for any meal. The lime and cilantro garnish brightens the dish, while the tortilla chips add a fun, crunchy texture. It’s a great option for a vegetarian dinner or lunch.

Mexican Avocado Soup

Mexican Avocado Soup is a creamy, refreshing, and light soup that highlights the natural richness of avocados. This cold soup is perfect for warm weather but can also be enjoyed year-round. The smooth texture of the avocados, combined with the refreshing flavors of lime, cilantro, and a touch of garlic, creates a delightful and creamy soup that’s full of healthy fats. This simple yet elegant soup is a true taste of Mexican cuisine.

Ingredients:

• 3 ripe avocados, peeled and pitted
• 1 small cucumber, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups cold vegetable broth
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste
• Water as needed to thin the soup
• Fresh cilantro and lime wedges (for garnish)

Instructions:

1. In a blender, combine the avocados, cucumber, onion, garlic, vegetable broth, cilantro, and lime juice.
2. Blend until smooth and creamy. If the soup is too thick, add a bit of cold water to reach your desired consistency.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 30 minutes before serving.
5. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve chilled.

Mexican Avocado Soup is a light yet indulgent dish that’s perfect for a refreshing appetizer or a light meal. The creamy texture of the avocado makes the soup rich and satisfying without being heavy. The coolness of the cucumber and the tangy lime juice create a refreshing balance that is perfect for hot days. This soup is not only packed with healthy fats from the avocados but also full of vibrant Mexican flavors. Whether enjoyed on its own or paired with a fresh salad or tortilla chips, it’s a delightful choice for any occasion.

Mexican Pozole Rojo (Vegetarian)

Mexican Pozole Rojo is a traditional, comforting soup known for its rich, flavorful broth and tender hominy. This vegetarian version replaces the typical meat with plant-based ingredients but keeps the robust flavors of the original. The broth is made from dried chiles, garlic, and spices, resulting in a deep, aromatic soup that is perfect for a cozy meal. With the addition of garnishes like cabbage, radishes, and lime, this pozole is as beautiful as it is delicious.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 4 cups vegetable broth
• 2 cans (15 ounces each) hominy, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 cups cabbage, shredded (for garnish)
• 1/2 cup radishes, thinly sliced (for garnish)
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Instructions:

1. In a dry skillet, toast the dried guajillo and ancho chiles over medium heat for 1-2 minutes until fragrant.
2. Add the chiles to a bowl with 1 cup of hot water and let them soak for 10 minutes to soften.
3. Once softened, blend the chiles with garlic, cumin, and chili powder until smooth, adding a little water as needed to form a paste.
4. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
5. Stir in the chile paste and cook for 2-3 minutes, allowing the flavors to meld.
6. Add the vegetable broth and hominy to the pot. Bring to a boil, then reduce the heat and simmer for 20-30 minutes.
7. Season the soup with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with shredded cabbage, radishes, cilantro, and a squeeze of lime. Serve hot.

Vegetarian Pozole Rojo is a rich and flavorful soup that delivers all the comfort and depth of the traditional Mexican pozole but without the meat. The hominy provides a satisfying, chewy texture, while the smoky, spicy broth brings the bold flavors of Mexican cuisine to the forefront. The crunchy cabbage and fresh radishes add texture and brightness, while the lime juice brings a refreshing tang. This pozole is a festive and vibrant dish, perfect for a special occasion or a hearty meal any day of the week.

Mexican Zucchini and Tomato Soup

Mexican Zucchini and Tomato Soup is a light yet flavorful vegetarian dish that combines the natural sweetness of tomatoes with the mild, tender texture of zucchini. Infused with garlic, onions, and spices like cumin and oregano, this soup is a perfect balance of flavors. It’s a great option for a quick and healthy meal, packed with nutrients and low in calories. The vibrant colors and fresh ingredients make this soup a delightful addition to any table.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 medium tomatoes, chopped
• 2 medium zucchini, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. Add the minced garlic, cumin, and oregano to the pot and cook for 1-2 minutes, allowing the spices to become fragrant.
3. Stir in the chopped tomatoes and zucchini, cooking for another 5 minutes until the tomatoes begin to soften.
4. Pour in the vegetable broth and bring the soup to a boil.
5. Reduce the heat and simmer for 15-20 minutes, until the zucchini is tender.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot.

Mexican Zucchini and Tomato Soup is a bright and flavorful dish that’s both light and filling. The tomatoes provide a natural sweetness and acidity, while the zucchini adds a fresh and mild flavor. The cumin and oregano bring warmth and complexity, making each spoonful a satisfying experience. This vegetarian soup is not only healthy but also quick to prepare, making it a perfect choice for a weeknight dinner or a light lunch. The cilantro and lime garnish elevate the soup, adding freshness and a burst of citrus. It’s an excellent way to enjoy the flavors of Mexico in a light, wholesome meal.

Mexican Lentil Soup

Mexican Lentil Soup is a hearty and nutritious dish that brings together the earthy flavors of lentils with the bold spices of Mexican cuisine. This vegetarian soup is rich in protein and fiber, making it a filling and satisfying meal. The addition of tomatoes, carrots, and potatoes, along with the warm spices of cumin and chili powder, creates a comforting and flavorful soup that’s perfect for any season.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 2 medium potatoes, diced
• 1 cup dried lentils, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (15 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened.
2. Add the garlic, carrot, and potatoes to the pot and cook for another 5 minutes.
3. Stir in the rinsed lentils, cumin, and chili powder, and cook for 1-2 minutes to allow the spices to bloom.
4. Add the diced tomatoes (with juice), vegetable broth, and bay leaf. Bring the soup to a boil.
5. Reduce the heat and simmer for 30-35 minutes, or until the lentils and vegetables are tender.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot.

Mexican Lentil Soup is a warming and satisfying dish that’s perfect for nourishing the body and soul. The lentils provide a hearty base, while the vegetables add texture and natural sweetness. The cumin and chili powder give the soup a distinct Mexican flavor, and the cilantro and lime garnish add freshness and a zesty finish. This vegetarian soup is full of protein, fiber, and essential nutrients, making it a great option for a healthy, filling meal. It’s easy to prepare, budget-friendly, and perfect for meal prep, making it a go-to recipe for any day of the week.

Mexican Corn and Poblano Soup

Mexican Corn and Poblano Soup is a rich and smoky vegetarian dish that combines the sweetness of corn with the earthy, slightly spicy flavor of roasted poblanos. This comforting soup is made with a creamy base that’s lightened with the freshness of cilantro and lime. It’s a perfect blend of flavors, providing both warmth and a satisfying texture. The poblano peppers add a subtle smokiness that makes this soup stand out.

Ingredients:

• 2 tablespoons olive oil
• 2 poblano peppers, roasted, peeled, and chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Instructions:

1. Roast the poblano peppers by placing them directly on a gas flame or under the broiler until the skin is blackened. Place them in a bowl, cover with a towel, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and chop the peppers.
2. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, until softened.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the chopped roasted poblanos, corn kernels, and cumin, and cook for 2-3 minutes.
5. Pour in the vegetable broth and bring to a boil.
6. Lower the heat and simmer for 15-20 minutes, allowing the flavors to meld together.
7. Stir in the heavy cream or coconut milk and cook for another 5 minutes.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot.

Mexican Corn and Poblano Soup is a flavorful, creamy dish that brings a delightful combination of sweetness and smokiness. The roasted poblano peppers add a rich depth of flavor, while the corn provides a natural sweetness that balances the heat of the peppers. The creamy base makes the soup indulgent without being overly heavy, and the cilantro and lime garnish offer a fresh, zesty finish. This vegetarian soup is perfect for a comforting lunch or dinner and is a great way to enjoy the flavors of Mexican cuisine in a light yet satisfying dish.

Mexican Cauliflower and Corn Soup

Mexican Cauliflower and Corn Soup is a delicious vegetarian dish that combines the subtle nuttiness of cauliflower with the sweetness of corn. The cauliflower provides a hearty texture, while the corn adds bursts of sweetness, making the soup satisfying and well-balanced. Flavored with earthy cumin and chili powder, this soup is a great way to enjoy fresh vegetables in a comforting, spicy, and creamy broth.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium head of cauliflower, cut into florets
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
2. Add the garlic, cumin, and chili powder to the pot and cook for 1-2 minutes until fragrant.
3. Stir in the cauliflower florets and corn, cooking for 3-5 minutes.
4. Pour in the vegetable broth and bring the soup to a boil.
5. Lower the heat and simmer for 15-20 minutes, or until the cauliflower is tender.
6. Add the coconut milk or heavy cream and cook for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Use an immersion blender to blend the soup to your desired consistency, or blend in batches using a regular blender.
9. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot.

Mexican Cauliflower and Corn Soup is a hearty and wholesome dish that’s perfect for any season. The cauliflower adds a satisfying texture, while the corn brings a natural sweetness that perfectly balances the spices. The creamy base, made with coconut milk or cream, makes the soup rich and comforting without being heavy. This soup is full of flavor and nutrients, offering a warm, satisfying meal with a bright, refreshing finish from the lime and cilantro. It’s a great vegetarian choice for a quick dinner or a light lunch.

Mexican Spinach and White Bean Soup

Mexican Spinach and White Bean Soup is a nutritious and filling vegetarian dish that combines the richness of white beans with the freshness of spinach. Infused with a blend of Mexican spices like cumin and chili powder, this soup has a savory depth of flavor, complemented by a slightly creamy texture from the beans. This healthy and hearty soup is perfect for a light yet satisfying meal that’s packed with fiber, vitamins, and protein.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (15 ounces) white beans, drained and rinsed
• 4 cups vegetable broth
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
2. Add the garlic, cumin, and chili powder to the pot, and cook for 1 minute until fragrant.
3. Stir in the white beans, vegetable broth, and bring the soup to a boil.
4. Reduce the heat and simmer for 10 minutes to allow the flavors to combine.
5. Add the chopped spinach and cook for an additional 5 minutes until wilted.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot.

Mexican Spinach and White Bean Soup is a simple yet satisfying dish that’s full of flavor and nutrients. The white beans add creaminess and protein, while the spinach provides a burst of color and freshness. The spices infuse the soup with a comforting warmth, making it perfect for any occasion. The lime and cilantro garnish adds a refreshing, zesty touch, balancing the savory flavors. This vegetarian soup is both hearty and light, offering a great combination of fiber, protein, and vitamins in every spoonful.

Mexican Butternut Squash Soup

Mexican Butternut Squash Soup is a creamy, velvety soup that combines the natural sweetness of butternut squash with the savory flavors of Mexican spices. Roasting the squash first deepens its flavor, giving the soup a rich, caramelized taste. The addition of cumin, cinnamon, and chili powder adds complexity and warmth, making this soup a comforting dish for colder days. It’s a nutrient-packed vegetarian option, perfect for cozy meals or entertaining guests.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon chili powder
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the squash is tender and caramelized.
2. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until softened.
3. Add the garlic, cumin, cinnamon, and chili powder to the pot, and cook for 1-2 minutes until fragrant.
4. Stir in the roasted butternut squash and vegetable broth, and bring the soup to a boil.
5. Reduce the heat and simmer for 10-15 minutes to allow the flavors to combine.
6. Use an immersion blender to blend the soup until smooth and creamy, or transfer to a blender in batches.
7. Stir in the coconut milk or heavy cream and cook for an additional 5 minutes.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot.

Mexican Butternut Squash Soup is a rich, flavorful dish that beautifully balances sweet and savory elements. The roasted squash provides a natural sweetness, while the spices create a warm, comforting depth of flavor. The creamy base from coconut milk or cream makes the soup velvety and indulgent, perfect for a cozy dinner or a special meal. The fresh cilantro and lime garnish brighten the soup and add a refreshing contrast to the richness. This vegetarian soup is both nutritious and satisfying, making it an excellent choice for any occasion.

Note: More recipes are coming soon