Tomatillo Soup

5 from 1 vote

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.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings:

Calories: 113kcal

Author: Alissa Saenz

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)

US Customary - Metric

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.

Nutrition