Tangy Tasty Tomatillo Soup
Experience a burst of bold, zesty flavors with this Tangy Tasty Tomatillo Soup—a vibrant, nutrient-packed recipe that's perfect for warming up your weeknight dinners. Packed with roasted tomatillos, caramelized onions, and just the right kick of jalapeño, this soup is a harmonious blend of smoky, tangy, and mildly spicy notes. Fresh cilantro and a squeeze of lime brighten every spoonful, while creamy avocado and crunchy tortilla chips provide the perfect finishing touch. Ready in under an hour, this easy vegetarian soup is an ideal choice for a healthy, comforting meal. Whether you're looking for a light lunch or a satisfying starter, this tomatillo soup recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 1 pound Tomatillos
- 1 medium Yellow onion
- 3 pieces Garlic cloves
- 1 piece Jalapeño pepper
- 4 cups Vegetable broth
- 0.5 bunch Cilantro
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Lime
- 1 piece Avocado
- 1 cup Tortilla chips
Instructions
Remove the husks from the tomatillos, rinse them thoroughly to remove the sticky residue, and cut them in half.
Peel and roughly chop the onion. Peel the garlic cloves but leave them whole. Cut the jalapeño in half lengthwise and remove the seeds for a milder heat (optional).
Preheat a large skillet or grill pan over medium-high heat. Add tomatillos (cut side down), onion, garlic cloves, and jalapeño. Dry roast for 5-7 minutes until the tomatillos are soft and have some charred spots.
In a large soup pot, heat olive oil over medium heat. Add the roasted vegetables to the pot and stir in the ground cumin. Sauté for 2-3 minutes to release the spices' aroma.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low and simmer for 15 minutes.
Remove the soup from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a blender and blend carefully. Return the soup to the pot if using a blender.
Chop the cilantro roughly and stir it into the soup. Add salt and black pepper to taste. Squeeze in the juice of one lime and stir to combine.
Serve the soup hot in bowls. Top each serving with diced avocado, a handful of crushed tortilla chips, and extra cilantro if desired.
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 15.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 29.5 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4148 mg | 88% | |
*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.
