Name: Roasted Tomatillo Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 pounds tomatillos (about 12 to 15, husks removed and washed); 2 jalapeño peppers (halved lengthwise, seeds and stems removed); 1 poblano pepper (halved lengthwise, seeds and stem removed); ¼ to ½ cup cilantro leaves; 1 tablespoon extra virgin olive oil; 1 white onion (diced); 3 cloves garlic (minced); ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon kosher salt; 3 to 4 cups vegetable broth; 1 lime (juiced); 1 15-ounce can pinto beans (drained and rinsed); 1 15-ounce can chickpeas (drained and rinsed); 1 15-ounce can corn (drained and rinsed)

Ingredients and Substitutions

Tomatillos: You’ll need about 2 pounds of these, which is usually between 12 to 15 tomatillos. When choosing tomatillos, look for ones that are firm to the touch and tightly wrapped in their husks. The fruit may feel sticky once you remove the husks, but that’s normal. Just rinse it under water to remove any stickiness.

Jalapeño and poblano peppers: I like to use 2 jalapeños and 1 poblano for a mildly spicy soup, but you can decrease or increase the amount of peppers depending on your taste and spice preferences.

Onion: You can use red, white, or yellow. I like white onion in tomatillo soup.

Garlic: Fresh garlic is best here, but you can sub garlic powder or dried minced garlic if that’s what you have.

Cilantro: Omit if you don’t like it, but it adds a great flavor!

Cumin, ground coriander, and salt

Pinto beans and chickpeas: Feel free to sub black beans, kidney beans, or whatever kind you have on hand.

Corn: Fresh, frozen, or canned all work.

Vegetable broth: Sub chicken broth if that’s what you have. Use 3 cups for a thicker soup and 4 cups for a thinner consistency.

Lime juice: Lemon also works in a pinch.

two bowls of tomatillo soup surrounded by a napkin, ingredients, and a spoon

Instructions

The full instructions for tomatillo soup, including ingredient quantities, are in the recipe card at the bottom of the post. Here’s a preview of the steps.

broiled tomatillos, jalapeños, and poblano peppers on a lined baking dish

Remove the husks of the tomatillos and rinse them under water to remove any stickiness. Place on a lined baking sheet. Prep the peppers by slicing in half lengthwise and removing the stems and seeds. Place them cut side down on the baking sheet. Roast under the broiler until charred.

diced onion, cilantro leaves, and pressed garlic on a cutting board on a counter

In the meantime, prepare the other ingredients. Dice the onion, mince the garlic, remove the cilantro leaves from the stems, and drain and rinse the beans and corn. Gather the spices.

blended tomatillos, jalapeño, and poblano peppers in a Vitamix blender on a counter

When the peppers and tomatillos are finished roasting, transfer them to a high-powered blender or food processor. Add the cilantro leaves. Blend until smooth. The consistency should be like a thin salsa.

onions cooking with spices in olive oil in a soup pot on a stove

Cook the onion and garlic in olive oil in a soup pot. Add the dried spices, and stir until coated.

blended tomatillo and pepper mixture added to a soup pot on a stove

Pour the tomatillo mixture into the soup pot.

broth and beans added to tomatillo soup base in a pot on a stove

Add the broth, beans, corn, and lime juice. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes. Leave uncovered while it simmers to allow the soup to thicken a little.

Storage and Reheating

Keep tomatillo soup leftovers in airtight containers in the refrigerator for up to 5 days. Reheat in a saucepan on the stove over medium heat, stirring frequently, until warmed through. You can also reheat the soup in the microwave.

To freeze this soup, let it cool completely. Then, transfer to freezer-safe containers. Leave about an inch of headspace to allow for expansion during freezing. Seal tightly, label, and store in the freezer for up to 6 months. Thaw in the fridge overnight before reheating or reheat in a saucepan from frozen.