• Home
  • Recipes
  • Lifestyle
  • Contact Kate Ramos
  • About ¡Hola! Jalapeño
  • Margarita Week

¡HOLA! JALAPEÑO

Comida Latina, Recipes, Soups and Stews

The Easiest Creamy Mexican Vegetable Soup

April 7, 2020
This super easy Mexican Vegetable Soup is luscious and creamy, only uses five ingredients, and can be made from any frozen vegetables you have on hand. #vegetablesoup #mexicansoup #frozenvegetablerecipes #creamsoup
Jump to Recipe·Print Recipe
  • Share
  • Tweet

In the spirit of making the best with what we have, I bring you this radically easy Mexican Vegetable Soup! It is a melting pot (literally) of whatever frozen vegetables you have, a dried chili (or chili powder), some broth, and cream. A downright luxurious bowl of soup anyone can make.

Mexican Vegetable Soup In Five Ingredients

Are you ready for something refreshingly simple? After cooking practically every meal for the last three weeks, I, for one, most certainly am. The best part? This is the most forgiving of recipes, generously welcoming any mostly-used bag of frozen vegetables you have lingering about.

After you’ve gathered up all your frozen veggies all you need is some olive oil, a dried chili, a container of broth, and a bit of cream. Even the most timid of cooks can tackle this 5-ingredient soup recipe.

Soup With Frozen Vegetables

Can you make this soup with fresh vegetables? Sure! But the beauty of this recipe is it transforms those not so texturally beautiful frozen veggies into something truly wonderful.

I’m sure over the past few weeks you’ve grabbed a few bags of frozen veggies, like I did, on your grocery runs. They are great to have on hand should you need them and whether it’s spinach or broccoli, frozen peas or cauliflower any of them will work in this creamy vegetable soup.

Make a comforting, creamy vegetable soup with a touch of chili using the frozen vegetables you already have in your freezer! #mexican #vegetarian #soup #souprecipes

My favorites are the bags of vegetable combinations that have some sort of starchy vegetable involved like potatoes or butternut squash or sweet potatoes. The starchy vegetables add some viscosity, making for a thick, rich soup.

Some of my favorite brands are:

  • Cascadian Farms Root Vegetable Hashbrowns
  • Pictsweet Farms Red Potatoes, Carrots, Onions, and Zucchini
  • Earthbound Farm Kabocha Squash

If you have fresh vegetables you’d like to use up instead of frozen, just peel and dice them as necessary and continue with the directions. Keep in mind they will take longer to cook however, more like 40 minutes instead of 15.

What Is This Dried Chili Business?

If you’ve never cooked with dried chiles before, don’t be put off by their hard exterior. They are actually very easy to use—especially in this recipe because you don’t even have to soak them.

Here’s how to use them in this Mexican vegetable soup recipe:

  1. Rinse the chili. They can be dusty from packaging and handling.
  2. Snip the stem off with scissors. Cut the chili open vertically and discard the seeds.
  3. Cut the chili into strips with the scissors and add to the soup.

Pretty easy, right? But if you are still not feeling the dried chiles, substitute chili powder (any kind) instead. Start with 1 teaspoon (unless it is cayenne chili powder, arbol chili powder, or chipotle chili powder—those will be spicier so start with 1/4 teaspoon of those) then add more spice to your tastes.

If you want to give whole dried chiles a try, here are a few of my favorites:

  • Guajillo Chiles– Mild flavor, smooth-skinned, musky and sweet, not spicy
  • California Chiles– These aren’t spicy either but add a mellow, rosiness.
  • Chipotle Chiles– If you want heat, choose dried chipotle chiles. They are the smoked, dried version of jalapenos.
Can you make soup with frozen vegetables? Sure! Try this Mexican vegetable soup recipe and discover how easy it is! #mexicansoup #vegetablesoup #easysouprecipe #mexicanvegetablesoup

What Kind Of Broth Should I Use? And What To Do If I Don’t Have Any?

If you want to keep this soup vegetarian and if you make a lot of Mexican vegetable soup recipes, then I would keep a few boxes of vegetable broth on hand so you can make easy recipes like this all the time.

If you aren’t concerned about it being vegetarian, then you can use any kind of broth (or a combination) you’d like. Making your own chicken stock at home is really easy and something you can do with leftover chicken bones, raw or cooked.

The next alternative is to use bouillon paste, powder, or cubes mixed with water. Some folks are sensitive to sodium and these tend to have a lot, but high-quality bouillon is great to keep in the pantry. It lasts forever and is ready when you need it.

Finally, if you have none of the above, you can always use water. You will have to use a few good pinches of salt though to make up for the missing flavor of the broth.

How To Blend Hot Liquids In A Blender

As the name implies, this is seriously THE EASIEST Caldo de Verdura or Mexican vegetable soup, but there is one little kitchen tip I want to mention before you dive in.

Be very careful when you are blending hot liquids in a blender. If you do it the wrong way, the blender could explode sending a soup volcano everywhere. Here’s how to do it the right way:

  1. Only fill the blender halfway to two-thirds of the way full. You may have to blend the soup in batches depending on the size of your blender.
  2. Remove the center piece of the lid.
  3. Place lid on the blender —without the center piece.
  4. Cover lid with a couple layers of paper towels.
  5. Turn blender on lowest setting, then gradually increase the speed until the soup is smooth.
Seriously the EASIEST Mexican Vegetable Soup you will ever try made with whatever vegetables-fresh or frozen- you may have plus 4 more ingredients! Give it a try! #mexicanvegetablesoup #vegetablesoup #easysouprecipe #creamysoup

What To Serve With It

  • Jalapeno Beer Bread

Easiest Soup You Ever Made? Uh-huh!

Life is hard. This soup is not. Make a batch! Then snap a pic and share it with me @holajalapeno and #holajalapeno on Instagram.

Print

Super Easy Creamy Mexican Vegetable Soup

This super easy Mexican Vegetable Soup is luscious and creamy, only uses five ingredients, and can be made from any frozen vegetables you have on hand. #vegetablesoup #mexicansoup #frozenvegetablerecipes #creamsoup

★★★★★

5 from 5 reviews

This super easy Mexican Vegetable Soup is luscious and creamy, only uses five ingredients, and can be made from any frozen vegetables you have on hand.

  • Author: Kate Ramos
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: soup
  • Method: simmer
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

Scale

1/4 cup olive oil

1 (16-18 ounce) bag frozen vegetables

1 dried chili (Guajillo, California, or Chipotle), stemmed, seeded, and snipped into strips with kitchen scissors

1 (1-quart container) broth—vegetable, chicken, or beef

1/2 cup heavy cream or half-and-half

Chopped herbs like cilantro, scallions, or parsley for garnish (optional)

Instructions

Heat oil in a large pot or Dutch oven over medium-high heat.

Add the vegetables (its okay if they are still frozen) and season with salt and pepper. Stir to coat in oil and let cook until slightly softened. Add chili and cook until vegetables are just starting to brown, stirring occasionally.

Add broth, stir to scrape up any browned bits that are stuck to the bottom of the pot (flavor!) and bring to a boil. Cover, reduce heat to a simmer, and cook until vegetables are very tender, about 15 minutes.

Transfer to a blender or use a stick blender and blend until smooth. Be careful if you are using a blender! When blending hot ingredients: Cover the top with a couple pieces of paper towels instead of the lid so it doesn’t explode. Hold the paper towels down with your hand and blend on low to begin with, then increase speed until it is very smooth.

You may need to blend the soup in batches depending on how large your blender is.

Return pureed soup to the pot, add cream and return to a simmer. Taste and add more salt and pepper as needed.

Ladle into bowls and garnish with fresh herbs if you’d like.

Notes

Leave out the cream to make this soup vegan. 

Keywords: Mexican Vegetable Soup

Did you make this recipe?

Tag @holajalapeno on Instagram and hashtag it #holajalapeno


In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allow me to run the site. Thank you for reading!

You Might Also Like

  • This creamy root vegetable, roasted garlic, and ginger soup actually has no cream whatsoever. It gets topped with a Spanish chorizo-jalapeño relish and is fancy enough for holiday celebrations yet easy enough for weeknight dinners. #ad #rootvegetablesoup #healthysoup #easysoup #fallsoup #dairyfreesoup #rootvegetables #chorizo
    Creamy Root Vegetable Soup with Chorizo
  • Homemade Egg Noodle and Spring Vegetable Soup
  • How to make a summer vegetable soup packed with white beans, garden veggies and topped with a crispy crouton slathered with cilantro and baby spinach pesto.
    Vegetable Soup with Cilantro Pesto Croutons
  • Velvety Mexican Potato Soup is a bowl of comfort made with fire-roasted tomatoes, garlic, and onions and lots and lots of melty Monterey Jack cheese. #mexicanpotatosoup #mexicancheesesoup #vegetarianmexicansoup #cheesepotatosoup
    The Best Mexican Potato Soup with Melty Cheese
budgeteasy dinnerspantryPlant Powered Mexican
Kate Ramos
Kate Ramos

 

10 Comments

  • Avatar
    Reply Enriqueta E Lemoine April 17, 2020 at 11:24 am

    I’m so happy that you are back with colorful pictures!

    ★★★★★

    • Kate Ramos
      Reply Kate Ramos April 22, 2020 at 2:37 pm

      Thank you Enri!! I’m so happy you’re here!

  • Avatar
    Reply Rosanna Mancino April 17, 2020 at 5:16 pm

    Yummmy I love this Creamy Mexican Vegetable Soup! and for this cold days it´s perfect! ¡Thank you!

    ★★★★★

    • Kate Ramos
      Reply Kate Ramos April 20, 2020 at 3:49 pm

      It is made for cold days, perfect for warming up! And so easy.

  • Avatar
    Reply mavi trapos April 18, 2020 at 5:33 am

    Parece fácil de hacer y seguro que está deliciosa! Adoro la comida Mexicana y tus recetas son lo más

    ★★★★★

    • Kate Ramos
      Reply Kate Ramos April 20, 2020 at 3:48 pm

      Si! Es tan fácil. Gracias Mavi!

  • Avatar
    Reply Yulissa Pacheco April 18, 2020 at 6:19 am

    Amazing!!! I want to prepare this recipe at home!

    ★★★★★

    • Kate Ramos
      Reply Kate Ramos April 20, 2020 at 3:47 pm

      Yay! That’s wonderful Yulissa. I hope you love it!

  • Avatar
    Reply Sonila April 18, 2020 at 6:32 am

    I love creamy vegetable soups and this Mexican Creamy Vegetable Soup looks superb. Adding to my list of soups to make this week!!

    ★★★★★

    • Kate Ramos
      Reply Kate Ramos April 20, 2020 at 3:46 pm

      Wow, thank you so much! Let me know how it turns out Sonila!

    Leave a Reply Cancel Reply

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Previous Post
    10 Recipes To Try This Week | 4/5/2020
    Next Post
    10 Recipes To Try This Week | Easter Sunday, 2020

    Celebrating Mexican flavors with healthy, simple recipes from my California kitchen.

    Welcome to ¡Hola! Jalapeño

    Welcome to ¡Hola! Jalapeño

    ¡Hola! I'm Kate Ramos. Mama of two. Iowa girl married to a Mexican-American man living in California. Here's what I love: my family, Mexican flavors, and creating great recipes that celebrate our SoCal life! I'm so happy you're here.

    Subscribe & Follow

    NEWSLETTER SIGN UP

    Sign Up Now

    Search

    Popular Posts

    • Mexican Shredded Beef for tacos, gorditas, tostadas, and more! With stove top, slow cooker, and Instant Pot instructions included. #shreddedbeef #beeffortacos #Mexicanshreddedbeef #beeftacos

      Shredded Beef For Tacos {Carne Deshebrada}

      September 15, 2020
    • Two bowls of Green Tomato Chili on a marble table top with a spoon in the first bowl.

      Green Tomato Recipes! Tangy Green Tomato Chili

      May 22, 2020
    • A spicy Pozole Verde that just so happens to be vegan. Made with green chiles, jalapeños, pinto beans and hominy. One of my favorite Mexican dinner ideas! #sponsored #holajalapeno #pozole #vegan

      How To Make Green Chile Vegan Pozole

      October 4, 2019
    • Can of open chipotle peppers in adobo sauce.

      17 Chipotle Peppers in Adobo Sauce Recipes

      January 24, 2018
    • Crock pot with frijoles borrachos and cilantro.

      Crock Pot Borracho Beans {Frijoles Borrachos}

      May 11, 2016

    ¡HOLA! JALAPENO ON Pinterest

    • Pork Tamales with Salsa Verde- authentic Mexican Tamales filled with tender pork shoulder and tangy tomatillo salsa, perfect for your holiday feast! These are time consuming, but can be made in stages, or even better—with friends! #porktamales #porkchiliverdetamales #greenporktamales #tamalesrecipe
    • 8 easy recipes for tomatillos plus Huevos Divorciados: 2 eggs smothered in creamy tomatillo salsa & roasted beet relish on fried tahini breakfast potatoes. #tomatillos #huevosdivorciados #mexicanfood #salsa
    • All you need is a few simple ingredients and time for the beans to get tender for restaurant-style refried beans cooked right on the stovetop. A healthy, vegan refried bean recipe! #refriedbeans #veganrefriedbeans #beanrecipe #mexicanrecipe
    • Looking for a delicious snack to spice up your next movie night? Try Spicy Cotija Popcorn. It’s our favorite cheesy, spicy popcorn seasoning recipe! If you’ve never tried Cotija cheese, now’s the perfect time. You'll need something to wash it down with. Try a glass of sangria or your fave California Zinfandel. #snacks #healthy #popcorn
    • Pork Tamales with Salsa Verde- authentic Mexican Tamales filled with tender pork shoulder and tangy tomatillo salsa, perfect for your holiday feast! These are time consuming, but can be made in stages, or even better—with friends! #porktamales #porkchiliverdetamales #greenporktamales #tamalesrecipe
    • All you need is a few simple ingredients and time for the beans to get tender for restaurant-style refried beans cooked right on the stovetop. A healthy, vegan refried bean recipe! #refriedbeans #veganrefriedbeans #beanrecipe #mexicanrecipe
    • Zucchini is anything but boring when when given the Mexican treatment of a quick sauté then a showering of melty cheese like this classic Calabacitas recipe. #calabacitas #zucchini #mexicanrecipe #zucchinirecipes
    • It’s a very purple riff off of the Southern classic sweet potato pie! Paired with a gingersnap curst and topped with a pecan streusel, it’s the ultimate comfort food dessert with a healthy twist! #sweetpotatopie #purplesweetpotatopie #purplepie
    • These crispy potatoes are perfectly browned and finished with everyone's favorite everything bagel seasoning.

    Featured On

    Find me on Instagram – @holajalapeno

    View on Instagram
    Facebook Twitter Instagram Pinterest Bloglovin

    @2020 ¡HOLA! JALAPEÑO - PRIVACY POLICY

    Back to top
    49shares