This downright delicious tomatillo soup is loaded with flavor from charred tomatillos and peppers. Made with pinto beans and chickpeas, it’s a hearty vegetarian and vegan recipe that can stand alone or be served as a side dish. You’ll love the slightly sweet and tart flavors of tomatillos, evident in every spoonful!
Tomatillos are just so darn good. I have to admit that I was intimidated by them for years but finally started playing around with them in the kitchen last year, leading to my posts about Tomatillo Green Chili Salsa (Salsa Verde) and Vegetarian Enchiladas Verdes with Zucchini.
They have a unique flavor that’s fairly acidic but also sort of sweet and tart. I personally love it, and I imagine if you’re reading this post, you do too!
My version of tomatillo soup is heavy on the veggies, including tomatillos, two kinds of peppers, onion, garlic, and corn! Then there’s chickpeas and pinto beans for a filling punch of protein and fiber, plus cumin, coriander, cilantro, and lime for extra flavor. YUM. I think you’re going to love it!
I like serving this soup during the transition from fall to summer when tomatillos are abundant. However, you can enjoy it all soup season long if you have access to them!
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.
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.
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.
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.
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.
Cook the onion and garlic in olive oil in a soup pot. Add the dried spices, and stir until coated.
Pour the tomatillo mixture into the soup pot.
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.
Roasted tomatillo soup is suitable as a vegetarian or vegan main dish, but you can also serve it as a side or with variations. Bulk it up with shredded chicken, sour cream, tortilla strips, avocado, and/or shredded cheese. It pairs well with quesadillas, burritos, or tacos.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Roasted Tomatillo Soup
- 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
- Turn on the oven broiler. Line a baking sheet with foil.
- Place the tomatillos and halved peppers (cut side down) on the lined baking sheet. Broil for 7 to 10 minutes until charred.
- When the tomatillos and peppers are finished roasting, transfer them to a food processor or high-powered blender. Add the cilantro. Blend or pulse until smooth. The consistency should be similar to a thin salsa.
- Warm the olive oil in a soup pot over medium heat. Add the onion. Cook for a few minutes until translucent.
- Stir in the garlic, cumin, coriander, and salt. Cook for another minute until fragrant.
- Pour the tomatillo mixture into the pot, along with the vegetable broth and lime juice. Use 3 cups of broth for a thicker soup and 4 cups for a thinner consistency. Add the beans and corn at this time.
- Increase heat to bring to a boil. Reduce heat to maintain a simmer. Cook for 15 to 20 minutes, uncovered, to allow the soup to thicken a little. Stir occasionally.
- Turn off the heat. Ladle the soup into bowls, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove or in the microwave.
- To freeze this soup, let it cool completely then transfer to freezer-safe containers. Leave some headspace to allow for expansion, seal tightly, and store in the freezer for up to 6 months.