Roasted Tomatillo Soup

bowl of tomatillo soup with a spoon next to ingredients and a napkin

This vegetarian and vegan soup is full of flavor from charred tomatillos and peppers. Beans add fiber and protein, while cilantro, garlic, cumin, and coriander contribute great taste.

Course Dinner, Lunch, Soup

Cuisine American, Mexican

Prep Time 20

Cook Time 40

Total Time 1

Servings 2-cup servings

Calories 260kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

Instructions

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!
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Notes

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.

Nutrition