Print

Mouthwatering Mexican Garlic Soup

A bowl of Mexican garlic soup topped with fresh cilantro, lime wedges, and crumbled queso fresco
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and aromatic Mexican garlic soup made with roasted garlic, jalapeños, and warm spices. Naturally gluten-free and made in one pot.

Ingredients

Scale
  • 1 head of garlic (about 10–12 cloves), top sliced off for roasting
  • 2 tablespoons olive oil, divided
  • 1 large onion, diced
  • 2 jalapeño peppers, minced (seeds removed for less heat)
  • 4 cloves garlic, minced
  • 6 cups chicken or vegetable broth (low-sodium recommended)
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap tightly in foil, and roast for 30 to 35 minutes until soft, golden, and fragrant. Let cool 2 to 3 minutes before handling.
  3. While garlic roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
  4. Add minced jalapeños and minced garlic to the pot. Stir and cook for 2 minutes until fragrant. Reduce heat if garlic begins to brown.
  5. Squeeze roasted garlic cloves out of their skins into the pot. Mash with a wooden spoon and stir to combine with the onion mixture.
  6. Pour in broth and diced tomatoes with their juice. Add oregano, cumin, and chili powder. Season with salt and pepper. Stir well.
  7. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.
  8. Taste and adjust seasoning. For a creamier texture, partially blend with an immersion blender before serving.
  9. Ladle into bowls and top with fresh cilantro. Serve with lime wedges for squeezing over the top.

Notes

  • For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
  • Leave jalapeño seeds in for a spicier soup. Reduce to one jalapeño for a milder version.
  • Use vegetable broth to make this recipe fully vegetarian and vegan-friendly.
  • Roasted garlic can be prepared up to two days ahead and stored in the refrigerator.
  • This soup tastes even better the next day, making it ideal for meal prep.

Nutrition

Find it online: https://www.benefitiany.com/easy-mexican-garlic-soup/