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A blue ceramic bowl filled with Mexican alphabet soup sits on a white plate. A spoon lifts some of the pasta letters from the tomato-rich broth, and a whole jalapeno pepper is visible in the bowl.
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Mexican Alphabet Soup (Sopa de Letras)

A brothy, comforting Mexican tomato soup made with toasted alphabet pasta, fresh tomatoes, onion, and garlic. This plant-based version uses vegetable broth instead of chicken, but it's the same nostalgic soup so many of us grew up eating.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 277kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

  • 3 medium-large ripe roma tomatoes roughly chopped (about ¾ lb)
  • ½ cup white onion roughly chopped
  • 2 small garlic cloves peeled
  • splash water for blending
  • 2 tablespoons olive oil or neutral oil of choice
  • 7 oz alphabet pasta La Moderna brand
  • 7 cups vegetable broth
  • ¾ teaspoon to 1 teaspoon salt adjust to taste
  • 1 sprig fresh cilantro

Optional add-ins and toppings:

Instructions

  • Add the tomatoes, onion, garlic, and a splash of water to a blender. Blend until smooth.
    A person wearing a colorful floral apron blends a tomato mixture in a large blender, to prepare tomato sauce for Mexican alphabet soup. Their hand rests on the lid, and measurement markings are visible amid the vibrant kitchen setting.
  • Heat the olive oil in a large pot over medium heat. Add the alphabet pasta and stir frequently until golden brown, about 3-4 minutes. Watch closely so it doesn't burn.
    Toasted alphabet pasta being stirred with a wooden spoon in a large red pot on a stovetop.
  • Carefully pour the blended tomato mixture into the pot. Stir well and cook for a few minutes until the mixture thickens and darkens in color.
    A close-up of tomato sauce being poured over toasted alphabet pasta in a pot on the stove, with a wooden spoon stirring the mixture to make soup.
  • Pour in the vegetable broth and add the sprig of cilantro. Stir well, then reduce heat.
    A stream of yellow vegetable broth is being poured into a red pot of Mexican ABC soup on the stove, with a wooden spoon resting inside the pot.
  • Cover and simmer for about 8-10 minutes, or until the pasta is fully cooked. Taste and adjust salt as needed.
    A ladle scoops up Mexican alphabet soup in a rich tomato broth, from a red pot on the stovetop. Steam rises from the hot, comforting dish.
  • If using garbanzo beans, add them once the pasta has softened, during the last couple minutes of simmering.
  • Remove the cilantro sprig before serving. Ladle into bowls and top with a squeeze of fresh lime juice, queso fresco, crema, or pickled jalapeños as desired.
    A bowl of Mexican sopa de letras with a tomato broth, garnished with cilantro, cheese, and a pickled jalapeno pepper, served in a blue and white bowl on a decorative plate.

Video

Notes

Leftovers keep in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid as it sits, so add a splash of broth when reheating to loosen it back up. This soup doesn't freeze well, as the pasta tends to turn mushy once thawed.
Please note that nutritional information does not include the toppings. The final calorie and nutrition numbers will depend on what you add and how much of it. 

Nutrition

Serving: 4servings | Calories: 277kcal | Carbohydrates: 45g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2085mg | Potassium: 150mg | Fiber: 2g | Sugar: 6g | Vitamin A: 916IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
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