Mexican Vegetable Soup

About

Our Keto Mexican soup is loaded with low carb veggies in a spicy tomato broth. This easy to prepare Keto soup is packed with flavor, is made in one pot and requires no blending. This is a great vegetarian option and can also easily be made vegan. This warming Mexican inspired soup makes a great lunch or light dinner option when you fancy a little spice!

How to Make Keto Mexican Soup

Our Keto soup is prepared with a base of garlic, onion, tomato, bell pepper and zucchini. The vegetables are gently cooked with aromatic Mexican spices and herbs before being simmered in a tomato broth. The soup is topped with grated cheese, avocado, cilantro and sliced jalapeños to serve. To make the dish vegan, you could simply omit the cheese or sub for a Keto-friendly vegan cheddar.

Serving Suggestions

This Keto Mexican soup makes a great light lunch or dinner option on its own. If you would like to create a heartier meal, you could add some cauliflower rice to the soup when cooking. Alternatively, we love our soup served with low carb breads for dipping. This would be perfect with Keto tortillas or flatbreads to mop up the spicy broth!

Ingredients

3 ½ cup vegetable broth, bouillon or consomme
2 tablespoon cilantro
2 tablespoon olive oil
1 each avocado
1 tablespoon, sliced jalapeno peppers, canned, drained
1 clove garlic
1 cup, grated cheddar cheese
1 medium – 2 3/5" diameter tomato
¾ cup zucchini
1 teaspoon oregano, dried
1 teaspoon paprika
½ small onion
½ medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
½ small yellow bell peppers, raw
½ teaspoon chili powder
½ teaspoon cumin, ground
½ teaspoon ground coriander
½ cup tomato sauce

Instructions

Dice the onion and crush the garlic. Heat the olive oil in a large saucepan over a low/medium heat. Add the onion and garlic and sweat gently for 2-3 minutes until tender and fragrant. Stir frequently and keep the heat low to be sure the garlic does not burn.
While the onion and garlic are cooking, dice the zucchini, tomato and bell peppers into rough half-inch chunks. Add the chopped vegetables to the saucepan with the onion and garlic. Add the oregano, paprika, chili powder, cumin and coriander. Please feel free to adjust the level of spices to suit your personal tastes. Stir everything together well to combine. Cook the vegetables over a medium heat for a few minutes to soften a little.
Add the vegetable stock and passata (tomato sauce). Stir well to combine. Bring the soup up to a gentle boil, then reduce to a simmer for 6-8 minutes or until the vegetables are tender but still retain a little bite. You may add salt and pepper to the soup as desired – this will be dependant on the level of seasoning in your stock. Once the soup is cooked, taste and adjust the seasonings as necessary.
Divide the soup between four serving bowls. Divide the cheese evenly between the bowls of soup, scattering over the surface. Roughly dice the avocado and chop the cilantro. Scatter the avocado and cilantro over the top of the soup and garnish with sliced jalapeños. Serve hot.