This tomatillo soup is full of zesty flavor and so easy to make! A delicious and comforting soup that's perfect on it's own, or piled with delicious toppings.
Tomatillos are the late summer veggie that you probably don't have enough of in your life. I sure don't! But I sure do love just about every tomatillo dish I've ever tried, including my very own vegan chile verde and white bean enchiladas.
I was craving some zesty tomatillo flavor, and soup came to mind. We are heading into autumn after all, and this soup is light enough for those last few warm days, but also comforting enough for chilly nights.
It's light and delicious and full of zesty flavor. If you're a fan of salsa verde you'll love this recipe!
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Ingredients You'll Need
- Olive oil. You could swap this out with another high-heat oil, such as corn oil, canola oil, or avocado oil, if you'd like.
- Onion.
- Garlic.
- Jalapeño pepper. This will add flavor and a little bit of heat. You can skip it for a milder soup, or use two peppers if you like things extra spicy.
- Spices. You'll need ground cumin and oregano.
- Vegetable broth.
- Tomatillos. Most grocery stores carry these when they're in season, which is from late summer into early fall. You can find them in the produce aisle.
- Fresh cilantro.
- Salt and pepper.
- Toppings. You can enjoy your soup plain, but it's more fun with toppings. Try some avocado, vegan sour cream, vegan shredded cheese, tortilla strips or chips. I've included some instructions on how to make your own tortilla strips in the notes section of the recipe card.
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!
Start by heating some olive oil in a pot. Add your diced onion and cook it in the oil for a few minutes, until it starts to soften.
Add minced garlic and jalapeño to the pot, along with your spices. Cook the mixture for about a minute, until it becomes very fragrant.
Add the broth and your tomatillos (peeled and quartered), raise the heat, and bring the liquid to a boil.
Lower the heat and let the soup simmer for about twenty minutes, until the tomatillos are very soft.
Take the pot off of heat and stir in the cilantro.
Now blend the soup. You can use an immersion blender, or move it to a blender pitcher in batches, then return it to the pot.
Add a bit of salt and pepper to the soup before you ladle it into bowls. Pile on the toppings (or not!) and dig in.
Leftovers & Storage
Leftover tomatillo soup will keep in an airtight container in the fridge for about three days.
More Soup Recipes
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📖 Recipe
Tomatillo Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- 1 ½ pounds tomatillos, peeled and quartered
- ½ cup fresh cilantro, chopped
- Salt and pepper, to taste
- Toppings of choice, such as vegan sour cream, avocado, shredded vegan cheese, tortilla strips or chips (Note 1)
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Sweat the onion for about five minutes, stirring often, until it begins to soften.
- Stir in the garlic, jalapeño, cumin, and oregano. Cook the mixture for about a minute, stirring constantly, until it becomes very fragrant.
- Stir in the broth and tomatillos. Raise the heat to high and bring the liquid to a boil.
- Lower the heat and allow the soup to simmer for about 20 minutes, until the tomatillos are very soft. Remove the pot from heat and stir in the cilantro.
- Blend the soup, either using a hand blender, or by transferring it in batches to a blender then returning it to the pot. Always use caution when blending hot liquids.
- Season the soup with salt and pepper to taste.
- Ladle into bowls and serve with toppings of choice.
Notes
- If you'd like to make your own tortilla strips, slice a few corn tortillas into thin strips. Lightly mist them with oil, arrange them on a baking sheet, and optionally sprinkle with salt. Bake them in an oven preheated to 400°F for about 8 minutes, until lightly browned and crispy.
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How many servings does the recipe make?
Thanks
It makes 4 servings (1 cup each).
I love tomatillos so I'm going to give this a try. However, your instructions say that the soup will last three days stored at room temperature. Do you mean three days in the refrigerator?
Yes! Thank you for catching that. I hope you enjoy the soup!