This vegan spin on traditional Mexican sopa de lima skips the meat in favor of hearty, savory mushrooms simmered in a lightly spiced, tangy lime-infused broth with fire-roasted tomatoes and hominy. Topped with crispy baked tortilla strips, it's a refreshing, flavor-packed bowl of soup that's perfect any time of year!
I'm that person who is always looking for an excuse to make soup in the summer. Don't get me wrong: nobody needs an excuse. Do what you want! But, it's kind of nice to be like, "Oh, it's a thousand degrees out, but I have to do something with these veggies from the garden!" That's where summery soups like zucchini soup, vegan corn chowder, and cucumber gazpacho come in. And now, my new favorite — vegan sopa de lima.
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Sopa de lima is a traditional soup from Mexico's Yucatán Peninsula. It's known for its tangy lime broth, warming spices, and crispy tortilla strips. And no, this soup doesn't actually feature summer veggies, unless you count the cilantro. And it's seasoned with cinnamon and cloves. I know, so far it sounds a little cozy for August... but then there's the broth. It's light, zesty, and a little smoky, and it just makes this soup feel summery. Trust me. The flavor combination might sound unusual, but it'll blow you away.
In place of meat, we're using finely sliced oyster mushrooms, which keep the soup feeling a bit lighter and more suited to summer. Hominy makes the soup substantial enough for a meal, and crispy tortilla strips make it fun to eat and totally addictive.
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Olive oil. If you have another neutral high-heat oil on hand, feel free to use it.
- Pearl oyster mushrooms. Slice them into very thin strips so they resemble shredded chicken in the finished soup. If your grocery store doesn't carry them, try an Asian market. Shiitakes can be substituted, but the texture will be a bit different.
- Onion.
- Green bell pepper.
- Hungarian wax pepper. You can also use a fresh banana pepper if needed. Both varieties have a bit of heat, so feel free to omit them for a milder version of the dish.
- Tomato paste.
- Garlic.
- Whole spices. You'll need a cinnamon stick, whole cloves, and bay leaves. If absolutely needed, you can substitute half a teaspoon of cinnamon and a pinch of cloves. Bay leaves are only available whole, so no substitutes there!
- Dried oregano.
- Vegetable broth.
- Hominy. These are alkalized corn kernels, which are a star ingredient in my vegan pozole, and they're delicious! It's not a traditional ingredient in sopa de lima, but it's a great way to bulk up this vegan version. Most grocery stores carry hominy in the international aisle. Thawed frozen corn can work as a substitute, but the flavor and texture will be very different.
- Fire-roasted diced tomatoes. These will add lots of smoky flavor. Regular old diced tomatoes will do in a pinch.
- Lime juice. Use freshly squeezed for the best flavor.
- Orange juice. This doesn't necessarily need to be freshly squeezed, but check the ingredients if using store-bought orange juice — some brands contain animal-derived additives.
- Lime zest.
- Fresh cilantro.
- Salt and pepper.
- Corn tortillas. You'll use these to make your tortilla strips. Flour tortillas won't work. For a quick and easy shortcut, top your soup with broken tortilla chips instead.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Cook the mushrooms. Heat some of your oil in a pot, then add your thinly sliced oyster mushrooms. Cook them until they're tender and starting to brown. Remove them from the pot when they're done.
Step 2: Cook the peppers and onion. Add diced onion, green bell pepper, and Hungarian wax pepper (or banana pepper) to the pot. Cook the vegetables until they're softened, stirring occasionally.
Step 3: Cook tomato paste and aromatics. First, add your tomato paste and cook it with the veggies until it starts to darken. Stir frequently to prevent burning. Next, add your minced garlic, cinnamon stick, cloves, and oregano. Cook the mixture for about another minute.
Step 4: Simmer. Add your broth, tomatoes, bay leaves, hominy, and cooked mushrooms to the pot. Crank up the heat and bring it to a boil, then reduce the heat and let it simmer for about 20 minutes.
Step 5: Make the tortilla strips. Slice your tortillas into thin strips, lightly oil each side, arrange them on a baking sheet, and sprinkle them with salt. Bake them in a 400°F oven for 8 to 10 minutes, until they're crispy. Let them cool while you finish up the soup.
Step 6: Finish the soup. Take the pot off the heat, then hunt down the cinnamon stick and bay leaves and remove them. Stir in your lime juice, orange juice, zest, and cilantro. Season the soup with some salt and pepper to taste.
Step 7: Serve. Ladle your vegan sopa de lima into bowls, then top each one with some tortilla strips. Feel free to pile on any additional toppings you like, such as sliced avocado, radishes, cashew cream, or shredded vegan cheese. Dig in and enjoy!
Variations
- Add beans. To make this soup extra hearty, throw in a can or two of black beans, pinto beans, kidney beans, or pretty much any variety you like.
- Add protein. Throw in some seitan, pan-fried tofu, or your favorite vegan meat alternative.
- Add veggies. You can use just about anything. Cabbage, cauliflower, carrots, zucchini, or spinach all work well.
Frequently Asked Questions
Yes! The recipe includes no gluten-containing ingredients.
It can be. Hungarian wax peppers can vary quite a bit in heat level, but are generally relatively mild, as far as chili peppers go. Feel free to omit it if you want a version that's guaranteed to have no heat.
It's very tangy and a bit smoky. The warming spices like cinnamon and cloves add a very mild flavor that might not be initially obvious, but provides a gentle, warming contrast to the bright, citrusy notes.
Store any leftover soup in an airtight container in the fridge, where it will keep for about 4 days. The tortilla strips can be stored in an airtight container at room temperature for a week or two.
More Mexican-Inspired Soup
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📖 Recipe
Vegan Sopa de Lima
Ingredients
- 3 tablespoons olive oil, divided
- 12 ounces pearl oyster mushrooms, cut into very thin strips
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 Hungarian wax pepper or banana pepper, diced
- 2 tablespoons tomato paste
- 5 garlic cloves, minced
- 1 cinnamon stick
- 3 whole cloves
- 1 teaspoon dried oregano
- 6 cups vegetable broth
- 2 bay leaves
- 1 (15 ounce/425 gram) can hominy, drained and rinsed
- 1 (14 ounce/397 gram) can diced fire roasted tomatoes
- ¼ cup freshly squeezed lime juice
- 2 tablespoons orange juice
- 1 teaspoon lime zest
- ½ cup chopped fresh cilantro
- Salt and pepper, to taste
For the Tortilla Strips
- 10 corn tortillas
- Olive oil, for brushing or spraying
- Salt, to taste
Instructions
- Coat the bottom of a large pot with 2 tablespoons of the olive oil and place it over medium heat. Give the oil a minute to heat up, then add the mushrooms. Cook the mushrooms for about 10 minutes, stirring every 2 to 3 minutes, until they're tender and lightly browned. Remove the mushrooms from the pot and transfer them to a plate.
- Add the remaining tablespoon of oil to the pot, then add the onion, bell pepper, and Hungarian wax pepper. Cook the vegetables for about 5 minutes, until they start to soften.
- Add the tomato paste and cook it while stirring constantly for about 2 minutes, until it darkens a bit, then add the garlic, cinnamon stick, cloves, and oregano. Cook the mixture for about 1 minute longer, stirring constantly, until very fragrant.
- Stir in the broth, bay leaves, hominy, and fire-roasted tomatoes. Return the mushrooms to the pot. Raise the heat and bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Make the tortilla strips while the soup simmers. Preheat the oven to 400°F. Cut the tortillas into thin strips. Brush or lightly spray both sides of the strips, arrange them on a baking sheet, and sprinkle them lightly with salt. Bake the strips until crispy and lightly browned, about 8 to 10 minutes. Place the baking sheet on a cooling rack when done.
- Once the soup has finished simmering, remove the pot from the heat. Remove the bay leaves and cinnamon stick, then stir in the lime juice, orange juice, lime zest, and cilantro. Season the soup with salt and pepper to taste.
- Ladle into bowls, top with tortilla strips, and serve.
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