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Plantain Soup (Sopa de Plátano Macho)

Name: Plantain Soup (Sopa de Plátano Macho)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 cloves Garlic; 3 sprigs Fresh epazote; 1 Onion; 1 litre Chicken stock; 4 tbsp Soured cream; 2 Ripe plantains; 4 tbsp Vegetable oil; 2 Tomatoes

50 min (15 prep + 35 cook) Easy 4 servings Tabasco / Veracruz

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 30 Mar 2026

Creamy fried plantain soup with chicken stock and soured cream. Typical of Tabasco and Veracruz.

About this recipe

Creamy, comforting soup of fried plantain with chicken stock, soured cream and fresh herbs. A typical dish of Tabasco and Veracruz with unique tropical flavours.

History & Origin

Plantain soup is a treasure of southeastern Mexican cooking, deeply rooted in the states of Tabasco and Veracruz, where plantain - also known as cooking banana - grows in abundance and anchors local gastronomy. This soup was born from the creative resourcefulness of rural cooks making the most of ingredients in their gardens and local markets. Unlike eating bananas, plantain requires cooking to develop its best qualities. When fried in hot oil it takes on a golden colour and complex sweet-savoury flavour that is amplified when combined with an aromatic broth. The combination with tomatoes, onion, garlic and epazote - the sacred herb of Mexican cooking - creates a deeply regional flavour base. In Tabasco kitchens, this soup is made especially during the rainy season when plantains reach their peak ripeness. More elaborate versions include prawns or dried fish, reflecting the proximity to the state's rivers and lagoons. Today this soup remains a symbol of home cooking from the Mexican tropics, present on family tables and market canteens preserving southeastern culinary traditions.

Estimated cost

£5.80

Total cost

£1.45

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

Protein

42g

Carbohydrates

14g

Fat

Fibre

540mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Peel 2 ripe plantains (yellow skin with black spots) and cut into 1.5cm rounds. Fry in hot oil over medium-high heat until golden on both sides, about 3-4 minutes per side. Drain on kitchen paper.
💡 Ripe plantains give a sweeter, creamier flavour than green ones.
2
In the same pot (removing excess oil), sauté half a diced onion, 2 garlic cloves and 2 peeled and chopped tomatoes for 8 minutes over medium heat until the tomato releases its juices.
3
Add the fried plantain rounds to the sofrito. Pour in 1 litre of hot chicken stock. Cook for 15 minutes over medium heat.
4
With a masher or wooden spoon, lightly crush some plantain pieces in the soup to thicken it naturally. Add salt, pepper and 3 fresh epazote sprigs.
💡 Don't mash everything or you'll lose the texture.
5
Cook a further 5 minutes. Serve in deep bowls with soured cream in the centre, pickled red onion and corn tortillas.
💡 Fresh epazote at the end makes all the difference.