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sopa tarasca in a mexican bowl with toppings.

Sopa Tarasca

  • Author: Anna Rios
  • Total Time: 30 minutes
  • Yield: 4 bowls 1x
  • Diet: Vegan


Sopa Tarasca is a comforting and low-effort bean soup recipe that requires a few basic ingredients and about 20 minutes of time. This soup is high in protein and the perfect way to create a whole new dish with beans.


  • 2 cups cooked beans (see above)
  • 4 Roma tomatoes
  • 1/2 onion
  • 23 garlic cloves
  • 1 chile guajillo, dried
  • 2 cups vegetable broth (see above)
  • 1 tbsp oil
  • Salt and pepper to taste


  • Poblano pepper, roasted, peeled and cut into strips
  • Tortilla strips or tortilla chips
  • Cilantro
  • Vegan sour cream
  • Queso fresco


  1. Turn a griddle on medium-high heat and roast tomatoes, onion, and garlic until all sides are charred. Alternatively, roast in the oven or air fryer at 400F for 12-15 minutes or until they have a charred color to them.
  2. Roast guajillo pepper for 30 seconds on each side, de-stem, and deseed, and add to a blender along with the roasted tomatoes, onion, garlic, beans, and broth.
  3. Turn a large pot on medium heat and add oil. Slowly pour in your bean-tomato puree, season with salt, and pepper, and simmer for 5-10 minutes.
  4. Taste and adjust seasonings as needed. Serve immediately and top off with vegan sour cream, poblano pepper strips, tortilla strips, and whatever else you desire 🙂 ENJOY!
  • Prep Time: 15
  • Cook Time: 15
  • Category: Soups
  • Method: Stove
  • Cuisine: Mexican