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Roasted Tomatillo Soup Recipe

Mexican · Soup · 40 min total

A tangy, smoky soup made from roasted tomatillos and aromatics, perfect for a light lunch or starter.

Ingredients

• 1 lb tomatillos, husked and rinsed
• 1 medium white onion, quartered
• 3 cloves garlic, unpeeled
• 1 jalapeño pepper, stemmed
• 2 tbsp olive oil
• 4 cups chicken or vegetable broth
• 1/2 cup fresh cilantro leaves
• 1/2 tsp salt, or to taste
• 1/4 cup sour cream or crema (optional, for garnish)
• 1/4 cup crumbled queso fresco or cotija cheese (optional, for garnish)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Place tomatillos, onion quarters, garlic cloves, and jalapeño on the baking sheet. Drizzle with olive oil and toss to coat.
3. Roast for 20-25 minutes, until tomatillos are soft and slightly charred. Remove from oven and let cool slightly.
4. Peel the garlic cloves and discard skins. Transfer roasted vegetables and any juices from the baking sheet to a blender. Add cilantro and 1 cup of broth. Blend until smooth.
5. Pour the blended mixture into a saucepan. Add remaining 3 cups broth and salt. Bring to a simmer over medium heat, then reduce heat to low and cook for 5 minutes.
6. Taste and adjust seasoning. Serve hot, garnished with a swirl of sour cream and crumbled cheese if desired.

Tips

• For a spicier soup, add a second jalapeño or leave the seeds in.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• This soup can be served chilled as a gazpacho-style soup.

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