Mushroom Soup with Roasted Tomatillos and Cactus Sopa De Nopalitos
Dive into the vibrant flavors of this Mushroom Soup with Roasted Tomatillos and Cactus Sopa de Nopalitos, a hearty and unique recipe that blends earthy mushrooms, zesty roasted tomatillos, and tender nopalitos (cactus paddles) for a comforting bowl of goodness. This Mexican-inspired dish is brought to life with aromatic cumin, oregano, and a burst of fresh lime juice, all simmered in a flavorful vegetable broth. The roasted tomatillos add a smoky tang, while the nopalitos lend a subtle, slightly tart crunch, creating a balanced and satisfying soup perfect for any mealtime. Garnish with fresh cilantro and crispy tortilla strips for extra texture and a pop of color. With just 15 minutes of prep and a total cook time of 35 minutes, this wholesome soup is both easy to make and packed with bold flavors that will delight your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 3 cloves garlic cloves, minced
- 10 ounces cremini mushrooms, sliced
- 5 large tomatillos, husked and quartered
- 1 cup diced nopalitos (cactus paddles), fresh or jarred
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 quarter cup chopped fresh cilantro, plus extra for garnish
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- tortilla strips or crumbled tortilla chips (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C). Place the tomatillo quarters on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 15-20 minutes, or until slightly charred and softened. Set aside.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5 minutes, or until translucent.
Add the minced garlic and sliced mushrooms to the pot. Cook for an additional 7-8 minutes, stirring occasionally, until the mushrooms are browned and release their juices.
Stir in the roasted tomatillos and diced nopalitos. Cook for 2 more minutes to combine the flavors.
Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to a simmer.
Add ground cumin, dried oregano, salt, and black pepper. Simmer uncovered for 15 minutes.
Stir in the chopped cilantro and lime juice. Adjust seasoning with additional salt or lime juice, if needed.
Ladle the soup into bowls and garnish with extra cilantro and tortilla strips or crumbled chips, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3642 mg | 158% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 58.4 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 769 mg | 59% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 6131 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
