Soups

Sopa De Flor De Calabacín

Name: Sopa De Flor De Calabacín
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups zucchini flowers; 1 large onion, chopped; 3 cloves garlic, minced; 2 cups chicken broth; 1/2 cup heavy cream; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp chili powder; Salt and pepper to taste; 2 tbsp olive oil; 2 cups tortilla chips, crushed; 1/4 cup chopped fresh cilantro

By Zadie Penhallow · June 19, 2026 · Soups

Prep20 min

Cook30 min

Total50 min

Serves4

I still remember the first time I had Sopa De Flor De Calabacín at my abuela's house in Guadalajara. The smell of roasted zucchini flowers and onions filled the air, and the taste was like nothing I had ever experienced before. It was love at first sip. Since then, I've been perfecting my own recipe, and I'm excited to share it with you.

This soup is a staple in Mexican cuisine, especially during the summer months when zucchini flowers are in season. It's a celebration of flavors and textures, with the delicate flavor of the flowers, the crunch of the onions, and the warmth of the spices. It's a soup that will transport you to the sun-kissed fields of Mexico, if only for a moment.

What I love about this recipe is that it's incredibly versatile. You can serve it as a starter, a main course, or even as a side dish. It's also a great way to use up any leftover zucchini flowers you might have. And the best part? It's surprisingly easy to make. With just a few ingredients and some basic cooking techniques, you'll be enjoying a delicious and authentic Sopa De Flor De Calabacín in no time.

So, let's get started! In this recipe, we'll take you through the steps to make a delicious and authentic Sopa De Flor De Calabacín. From roasting the zucchini flowers to blending the soup, we'll cover it all. And don't worry if you're new to Mexican cuisine – this recipe is perfect for beginners and experienced cooks alike.

One of the things that sets this recipe apart is the use of roasted zucchini flowers. These delicate flowers have a unique flavor and texture that's unlike anything else. To roast them, simply place them on a baking sheet and drizzle with a little bit of olive oil. Then, roast them in the oven until they're tender and lightly browned. It's a simple step, but it makes all the difference in the flavor of the soup.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's a great way to use up leftover zucchini flowers
The soup is versatile and can be served as a starter, main course, or side dish
It's a delicious and authentic Mexican dish that's perfect for any occasion
The recipe is perfect for beginners and experienced cooks alike
It's a great way to add some Mexican flair to your cooking
The soup is comforting and indulgent, making it perfect for a cold winter's night

Why This Recipe Works

The key to a great Sopa De Flor De Calabacín is in the layering of flavors. By roasting the zucchini flowers, onions, and garlic, we're able to bring out their natural sweetness and depth of flavor. Then, by blending them with some chicken broth and spices, we're able to create a rich and creamy soup that's both comforting and elegant.

Another important aspect of this recipe is the use of spices. Mexican cuisine is known for its bold and vibrant flavors, and this soup is no exception. By using a combination of cumin, oregano, and chili powder, we're able to add a depth of flavor that's both authentic and delicious.

Finally, the texture of the soup is also important. By blending the roasted vegetables with some chicken broth and cream, we're able to create a smooth and creamy soup that's both comforting and indulgent. And by adding some crispy tortilla strips on top, we're able to add a nice textural element that complements the soup perfectly.

Overall, this recipe is a celebration of the flavors and textures of Mexican cuisine. With its rich and creamy soup, crispy tortilla strips, and fresh cilantro, it's a dish that's sure to delight both beginners and experienced cooks alike.

Ingredients You’ll Need

One of the best things about this recipe is that it requires minimal ingredients. With just a few simple components, you'll be able to create a delicious and authentic Sopa De Flor De Calabacín. Here are the ingredients you'll need:

When shopping for the ingredients, be sure to choose fresh and high-quality components. The zucchini flowers should be tender and lightly colored, while the onions and garlic should be firm and fresh. The chicken broth should be low-sodium, and the cream should be heavy and rich.

2 cups zucchini flowersZucchini flowers are the star of the show in this recipe. They have a delicate flavor and texture that's unlike anything else. To use them, simply rinse them in cold water and pat them dry with a paper towel. Then, trim the stems and remove any excess leaves.
1 large onion, choppedOnions add a depth of flavor to the soup that's essential. To chop them, simply peel and slice them into thin rings. Then, separate the rings into individual pieces and sauté them in a little bit of oil until they're tender and lightly browned.
3 cloves garlic, mincedGarlic is a fundamental component of Mexican cuisine, and it's essential in this recipe. To mince it, simply peel the cloves and chop them into small pieces. Then, sauté them in a little bit of oil until they're tender and fragrant.
2 cups chicken brothChicken broth is the base of the soup, and it's essential to use a low-sodium broth to avoid over-salting the dish. To make it, simply combine some chicken bones, vegetables, and spices in a large pot and simmer them for at least an hour. Then, strain the broth and discard the solids.
1/2 cup heavy creamHeavy cream adds a rich and creamy texture to the soup that's essential. To use it, simply stir it in towards the end of cooking and heat it until it's warm and bubbly.
1 tsp ground cuminCumin is a fundamental spice in Mexican cuisine, and it's essential in this recipe. To use it, simply stir it in towards the end of cooking and heat it until it's fragrant.
1 tsp dried oreganoOregano adds a depth of flavor to the soup that's essential. To use it, simply stir it in towards the end of cooking and heat it until it's fragrant.
1/2 tsp chili powderChili powder adds a spicy kick to the soup that's essential. To use it, simply stir it in towards the end of cooking and heat it until it's fragrant.
Salt and pepper to tasteSalt and pepper are essential seasonings in any dish, and they're especially important in this recipe. To use them, simply stir them in towards the end of cooking and taste the soup until it's seasoned to your liking.
2 tbsp olive oilOlive oil is a fundamental component of Mexican cuisine, and it's essential in this recipe. To use it, simply stir it in towards the end of cooking and heat it until it's warm and fragrant.
2 cups tortilla chips, crushedTortilla chips add a nice textural element to the soup that's essential. To use them, simply crush them into small pieces and sprinkle them on top of the soup before serving.
1/4 cup chopped fresh cilantroCilantro adds a fresh and herbaceous flavor to the soup that's essential. To use it, simply chop it into small pieces and sprinkle it on top of the soup before serving.

Ingredients for Sopa De Flor De Calabacín

Equipment You’ll Need

Large heavy potBlender or food processorStrainerMeasuring cups and spoonsWooden spoonInstant-read thermometer

How to Make Sopa De Flor De Calabacín

1
Preheat the oven to 400°F (200°C). Rinse the zucchini flowers in cold water and pat them dry with a paper towel. Trim the stems and remove any excess leaves. Place the flowers on a baking sheet and drizzle with a little bit of olive oil. Roast them in the oven until they're tender and lightly browned, about 15-20 minutes.
2
While the zucchini flowers are roasting, chop the onion and mince the garlic. Heat a little bit of oil in a large pot over medium heat. Add the onion and garlic and sauté until they're tender and lightly browned, about 5-7 minutes.
3
Add the chicken broth to the pot and bring it to a boil. Reduce the heat to low and simmer for at least 10 minutes. Stir in the cumin, oregano, and chili powder and heat until they're fragrant.
4
Remove the zucchini flowers from the oven and let them cool slightly. Then, add them to the pot and stir to combine.
5
Use an immersion blender to puree the soup until it's smooth. Alternatively, you can transfer the soup to a blender and blend it in batches, then return it to the pot.
6
Stir in the heavy cream and heat the soup until it's warm and bubbly. Season with salt and pepper to taste.
7
Crush the tortilla chips into small pieces and sprinkle them on top of the soup. Chop the fresh cilantro into small pieces and sprinkle it on top of the soup.
8
Serve the soup hot, garnished with additional tortilla chips and cilantro if desired.
9
Let the soup rest for 10-15 minutes before serving to allow the flavors to meld together.
10
Reheat the soup gently over low heat if it's been refrigerated or frozen.
11
Taste and adjust the seasoning as needed before serving.
12
Serve the soup with a side of warm tortillas or crusty bread for a delicious and satisfying meal.
13
Experiment with different spices and seasonings to add your own unique twist to the recipe.

Expert Tips

Use fresh and high-quality ingredients to ensure the best flavor and texture.
Don't over-roast the zucchini flowers, as they can become bitter.
Adjust the amount of chili powder to your desired level of heat.
Add some diced chicken or beans to make the soup more substantial.
Experiment with different types of broth, such as vegetable or beef broth, for a unique flavor.
Serve the soup with a dollop of sour cream or a sprinkle of queso fresco for added creaminess.
Make the soup ahead of time and refrigerate or freeze it for later use.
Use leftover soup as a base for other dishes, such as soups or stews.

Common Mistakes to Avoid

Not roasting the zucchini flowers long enough, resulting in a lack of flavor and texture.
Over-blending the soup, resulting in a smooth but unappetizing texture.
Not seasoning the soup enough, resulting in a bland flavor.
Not using fresh and high-quality ingredients, resulting in a lackluster flavor and texture.
Not letting the soup rest before serving, resulting in a soup that's not fully melded together.
Not reheating the soup gently, resulting in a soup that's too hot or too cold.

Variations and Substitutions

Add some diced ham or bacon for a smoky flavor.
Use different types of cheese, such as queso fresco or Oaxaca cheese, for a unique flavor.
Add some sautéed mushrooms or spinach for added flavor and nutrition.
Use different types of broth, such as chicken or beef broth, for a unique flavor.
Add some diced jalapeños or serrano peppers for an extra kick of heat.
Serve the soup with a side of warm tortillas or crusty bread for a delicious and satisfying meal.
Experiment with different spices and seasonings, such as cumin or paprika, for a unique flavor.

What to Serve With Sopa De Flor De Calabacín

Sopa De Flor De Calabacín is a delicious and authentic Mexican soup that's perfect for any occasion. It's a great way to warm up on a cold winter's night, and it's also a fantastic option for a summer dinner party. Serve it with a side of warm tortillas or crusty bread for a delicious and satisfying meal.

Some other ideas for serving the soup include:

Serving it as a starter, followed by a main course of grilled meats or vegetables.

Serving it as a side dish, accompanied by a salad or a plate of roasted vegetables.

Serving it as a main course, accompanied by a side of warm tortillas or crusty bread.

Warm tortillasCrusty breadSaladRoasted vegetablesGrilled meatsQueso fresco

Make-Ahead, Storage, Freezing and Reheating

Sopa De Flor De Calabacín can be made ahead of time and refrigerated or frozen for later use. To refrigerate, simply let the soup cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days.

To freeze, simply let the soup cool to room temperature, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. To reheat, simply thaw the soup overnight in the refrigerator, then reheat it gently over low heat until it's warm and bubbly.

Some tips for storing and reheating the soup include:

Letting the soup cool to room temperature before refrigerating or freezing to prevent the growth of bacteria.

Using airtight containers or freezer bags to prevent the soup from absorbing odors or flavors from other foods.

Reheating the soup gently over low heat to prevent it from becoming too hot or too cold.

Adding a little bit of water or broth to the soup if it becomes too thick during refrigeration or freezing.

Frequently Asked Questions

What is Sopa De Flor De Calabacín?

Sopa De Flor De Calabacín is a delicious and authentic Mexican soup made with roasted zucchini flowers, onions, garlic, and spices. It's a comforting and flavorful dish that's perfect for any occasion.

How do I roast the zucchini flowers?

To roast the zucchini flowers, simply place them on a baking sheet and drizzle with a little bit of olive oil. Then, roast them in the oven until they're tender and lightly browned, about 15-20 minutes.

Can I use different types of broth?

Yes, you can use different types of broth, such as chicken or beef broth, for a unique flavor. Simply substitute the broth in the recipe with your desired type of broth.

How do I reheat the soup?

To reheat the soup, simply thaw it overnight in the refrigerator, then reheat it gently over low heat until it's warm and bubbly. You can also reheat it in the microwave, but be careful not to overheat it.

Can I make the soup ahead of time?

Yes, you can make the soup ahead of time and refrigerate or freeze it for later use. Simply let the soup cool to room temperature, then transfer it to an airtight container or freezer bag and refrigerate or freeze until you're ready to serve it.

What are some variations of the recipe?

Some variations of the recipe include adding diced ham or bacon for a smoky flavor, using different types of cheese, such as queso fresco or Oaxaca cheese, and adding sautéed mushrooms or spinach for added flavor and nutrition.

Can I serve the soup as a main course?

Yes, you can serve the soup as a main course, accompanied by a side of warm tortillas or crusty bread. It's a delicious and satisfying meal that's perfect for any occasion.

How do I store the soup?

To store the soup, simply let it cool to room temperature, then transfer it to an airtight container or freezer bag and refrigerate or freeze until you're ready to serve it. Be sure to use airtight containers or freezer bags to prevent the soup from absorbing odors or flavors from other foods.

Can I make the soup in a slow cooker?

Yes, you can make the soup in a slow cooker. Simply brown the onions and garlic in a pan, then add all the ingredients to the slow cooker and cook on low for 3-4 hours. Then, use an immersion blender to puree the soup until it's smooth, or transfer it to a blender and blend it in batches, then return it to the slow cooker.

The Full Recipe

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