Mexican Mixed Vegetable Cream Soup
The first time I made it, it was on a whim because I had a bag of frozen Mexican vegetables left in the freezer, I can't remember from what (I think I wanted to make a quick side dish for a steak and forgot about it). I can't say I'm a huge fan of this vegetable mix; I mean, you know… carrots, corn, green beans, peas, it looks colorful but it’s not exactly what you want on a full plate. Still, on a chilly day, I suddenly craved cream soup. I thought, "Why not give it a try, what can I ruin?" The first time I added too much water, and it turned out a bit thin. The second time, I forgot to blend it well, and you could find bits of green beans among the spoons. But by the third attempt… it started to resemble something I could actually make again.
It doesn’t take forever; I think it’s ready in about 30-35 minutes, max 40 if you’re moving slowly or chatting with someone in the meantime, like I do. It makes two decent portions or three smaller ones. You don’t need any special skills, it’s at the level of “anyone can do it, even with their eyes closed,” something like that. I actually make it often when I want something warm, quick, and don’t want to complicate myself with washing dishes or chopping endless vegetables.
I turn to it when I feel the need for a break from heavy food and want to get something green (or orange, depending on what the vegetables are) in me without getting annoyed. Plus, I don’t have to clean anything complicated. I like that I can play around with the taste – sometimes I make it thicker, other times I add a small potato, depending on what I find at home. It’s one of those soups that, although it doesn’t sound great on paper, you find yourself finishing it without even realizing it.
By the way, I’ll share exactly how I made it last time, but know that it can be adjusted without stress.
Ingredients, measurements, and why I use each:
200 g frozen Mexican vegetable mix (I’m being honest, because it’s in a bag and I can get cooking quickly, but also because I already have it in the freezer; this combination gives a neutral flavor, it’s like a good background)
1 onion (medium-sized, not too small – adds flavor and prevents the soup from being bland)
1 tablespoon oil (usually I use sunflower oil, but olive oil works too as long as you don’t burn it, just avoid anything with a strong flavor)
2 garlic cloves (garlic elevates everything; without it, it’s like eating mush… I add it at the end, not while boiling, so the flavor is clear)
Salt and pepper to taste (don’t skimp on them; salt really matters, I add it gradually)
1 tablespoon sour cream (more for texture and taste; if you want to make it vegan, skip it or use plant-based milk/yogurt)
A slice of toasted bread (improvised croutons – I don’t bother with store-bought ones, I just tear a slice of slightly older bread and toast it)
Preparation method (for real, step by step, with all the stumbles):
1. First, I put the frozen vegetables to boil. I toss them directly into cold water, about 600 ml, so they have room to boil. I usually follow the instructions on the bag – mine says about 10-12 minutes of boiling, so they don’t get mushy. If you have a bag of extra sweet corn, remember that it cooks faster, so you can scoop the kernels out with a slotted spoon at 8 minutes to prevent them from getting weird in texture.
2. In the meantime, I chop the onion finely (I don’t stress about making equal cubes, it’s not necessary) and sauté it in a small pan with the tablespoon of oil. I sauté it on low heat, stirring, just until it becomes translucent. I don’t let it brown, otherwise it gives a burnt onion taste, which we don’t want.
3. When the vegetables are ready, I drain them (I keep the boiling water, I never throw it away – I’ve forgotten before and used tap water, and it turns out completely different, flavorless). I throw all the vegetables and the sautéed onion into a large bowl (or directly into the blender if you have one).
4. I blend them with an immersion blender, not too finely; I like to still feel some vegetable bits. If you don’t have an immersion blender, you can use a food processor or even a manual masher, but it will be more rustic. I add boiling water until I reach the consistency I like – usually, I start with half the amount and add more if needed.
5. I pour the vegetable puree back into the pot on the stove. I add salt and pepper to taste, tasting occasionally and adjusting if necessary. I also add the rest of the boiling water if I feel it needs it.
6. I let it simmer on low heat for about 8-10 minutes, just to bubble gently, not to boil aggressively. I stir quite often, otherwise, it sticks to the bottom (especially if you’ve added too little water or if the soup is too thick).
7. Finally, after I take it off the heat, I add the grated or finely chopped garlic. I don’t boil it; that’s a different matter, it keeps the pleasant aroma of fresh garlic.
8. For the croutons, I take the slice of bread and toast it well in a toaster or skillet, then cut it into cubes with a serrated knife (otherwise, you crush them and they turn mushy).
9. I serve the soup with a spoonful of sour cream (sometimes directly in the bowl, other times mixed into the soup) and sprinkle the croutons on top. If I feel like it, I also add some freshly cracked pepper or a few roasted pumpkin seeds.
Tips, variations, and serving ideas
Tips:
If you want a smoother soup, let the blender do its thing, but remember, if it’s too liquid, you can thicken it with another tablespoon of sour cream or even a separately boiled and mashed potato.
Many make the mistake of adding too much water from the start – it’s better to leave the soup thicker and thin it out at the end than to struggle to fix it the other way around.
Don’t make the soup with just plain tap water; use the water in which the vegetables boiled, that’s where all the flavor is.
If you forget to add the garlic at the end and accidentally boil it, it’s not a tragedy, but the flavor will be milder, not as fresh.
Ingredient substitutions:
You can skip the sour cream if you’re fasting or want it to be vegan – it works with plant-based yogurt, coconut milk (just be careful not to overpower the flavor), or even nothing at all if you want it ultra-simple.
If you don’t have the frozen vegetable mix, use whatever you have: carrots, peas, green beans, corn – anything, in approximate proportions, about 200 g total.
The onion can also be red for a sweeter flavor.
Instead of croutons, sometimes I add roasted seeds or even broken sticks. I’ve seen some people add popcorn, but that’s not to my taste.
Recipe variations:
Sometimes I also add a small potato (or half a large potato) if I want a heartier soup; it gives it a different creaminess.
I’ve also tried adding a tablespoon of tomato paste towards the end; it changes the color a bit and gives an interesting tangy flavor.
You can also add some herbs: fresh parsley, chopped dill, even basil if you like – I rarely do this because I don’t want to overpower the base flavor.
Serving ideas:
I like this soup with warm croutons and sour cream, as I mentioned, but it also goes well with grated cheese on top if you have something hard (like parmesan or cheddar).
It’s suitable for lunch, but honestly, I also eat it in the evening when I don’t feel like cooking anything else.
It also pairs well with a simple green salad or, for those who want, with a slice of toasted bread on the side.
Frequently asked questions (as I’ve received many from friends and relatives after they tried it):
1. What blender do you use, manual or immersion?
I usually use an immersion blender (the handheld one); it seems the fastest and I don’t dirty extra pots. A food processor works too if you don’t have one, but don’t overload it.
2. Can I use other vegetables, not just the Mexican mix?
Yes, any vegetables you have in the freezer or fresh – cauliflower, zucchini, broccoli, potato. Just remember to adjust the boiling time so they don’t turn into mush.
3. I don’t have sour cream, what can I use for creaminess?
You can use natural yogurt, plant-based milk (soy, oat) or even skip it if you don’t mind it being more rustic. I’ve also added a bit of butter, and that works too.
4. Can it be made without garlic?
Yes, but the flavor won’t be as interesting. You could try adding some green onion at the end or even a bit of ground cumin for a different flavor.
5. Is it good for kids?
Yes, if you have kids who eat blended vegetables – just remove the pepper and, if necessary, use less garlic. If they can’t have salt, leave it out until you serve your portion.
6. Can I make more and store it?
Yes, it keeps in the fridge for 2-3 days without any problems (see below), but don’t forget to reheat it gently, not on high heat.
Nutritional values, approximately for this recipe (without extra croutons or excessive sour cream):
For one portion (without sour cream and croutons, about 200-250 ml):
Calories: 60-70
Carbohydrates: 12-15g
Proteins: 2-3g
Fats: 2g (more if you add extra sour cream)
It’s a light soup, suitable even for those on a diet. It doesn’t provide much protein, but in terms of fiber, the Mexican vegetables really help digestion (peas and beans also have some plant protein). If you want to make it more nutritious, add a potato or a bit of chickpeas for extra consistency. Gluten-free if you skip the croutons, and very easy to make vegan. The only thing to keep in mind: if you add a lot of fats or sour cream, the calories will also go up.
How I store and reheat
If I have leftovers (rarely, but it happens when I make it by eye), I put the soup in a glass jar or a container with a lid in the fridge. It keeps well for two to three days, just don’t forget to reheat it gently on low heat, stirring continuously so it doesn’t stick. I don’t recommend using a microwave unless you’re short on time, but even then, stir well after each 30-second round, as it heats unevenly and you risk getting lumps. I don’t think it holds up well in the freezer – and if you want to try, put it in without sour cream, otherwise, it will separate when thawed. It’s a soup that, honestly, is best fresh, but it’s not bad reheated the next day either. If it thickens too much in the fridge, thin it out with a spoon of water or milk before serving.
That’s about it. I think it’s one of those simple recipes you come back to, without pretensions, but with a little care for the details, you can really make something tasty.
Chopped onion is sautéed in oil and allowed to cool. The vegetables are boiled according to the time indicated on the bag. The vegetables are drained, mixed with the sautéed onion, and blended. The mixture from the blender is combined with the water in which the vegetables were boiled and put on the heat. Add salt and pepper to taste and let it simmer for a maximum of 10 minutes, stirring continuously. Finally, add the minced garlic. It is served with sour cream and croutons made from a slice of toasted bread. Enjoy your meal!
Ingredients: 200 g frozen Mexican vegetables, 1 onion, 1 tablespoon oil, 2 cloves of garlic, salt and pepper to taste, 1 tablespoon sour cream, 1 slice of toasted bread
