Shorter days and cooler weather are upon us and there is nothing more satisfying then eating soup on a cool fall evening by the fire. When my children were little, I would make soup and we would set up our dinner places by the fireplace. We would sit together on the floor enjoying soup and bread and tell each other stories about our day. They are young men now, but they still love to spend an occasional dinner by the fireplace catching up. Throwing image and coolness aside, we curl up by the fire to talk all night long with this tomatillo soup.
Tomatillos are in the same family as tomatoes, but have a very different flavor. Green tomatillos, which we use for this recipe, are tart, with a slight citrus flavor. Cooking them mellows out their flavor and makes them perfectly delicious for this roasted tomatillo soup.
You can spice this soup up or down depending on your own personal taste. I use one jalapeño with the seeds and membrane removed, so you get the bite without all the heat. If you do not like any spice, you can skip the jalapeño. If you love spicy heat, you can leave some or all of the seeds on the pepper or add more cleaned peppers. Remember to wear gloves when cleaning and dicing your jalapeño. If you do not wear gloves, be very careful to not touch your face and wash your hands immediately after cleaning and dicing to avoid getting any of the pepper’s oil in your nose or eyes.
This soup is a wonderful change of pace from our everyday soups and has become one of our favorites. Warm your soul with this soup dinner one day and then lunch the next. You will be so happy that you did.
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| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Servings |
servings
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- 1 tbsp olive oil
- 1 cup onion diced
- 4 clove garlic minced
- 1 lb chicken tenderloins
- 4 cups chicken stock
- 1 tbsp olive oil
- 1 cup onion diced
- 1 jalapeño seeds and membranes removed, diced
- 1 lime juiced
- 3 cups tomatillos cleaned with all outer papery shells removed, then quartered
- 1 tsp cumin ground
- 1 tsp salt
- 1 cup cilantro loosely packed, plus additional for garnish, if desired
- 1/4 cup dairy free milk I use cashew milk
- 1 lime quartered for garnish, if desired
- 1 cup vegan feta cheese optional, for garnish, if desired
Ingredients
Chicken
Tomatillos
Soup
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- In a large dutch oven add olive oil and onion. Cook over med/high heat for 5 minutes.
- Add chicken, stock and garlic. Cook chicken for 15 minutes.
- When chicken is completely cooked, remove from stock and set aside.
- Preheat oven to 350°. Line a baking sheet with aluminum foil.
- In a large mixing bowl add the tomatillos, jalapeño, and onion. Toss ingredients together and add the olive oil and lime juice while mixing together.
- Pour the ingredients onto the baking sheet and spread evenly.
- Roast for 30 minutes, making sure to stir the ingredients about half way through for even roasting.
- While the vegetables are roasting, shred the chicken and divide into 2 separate piles, keep aside.
- In a heat safe blender or food processor add the chicken stock with cooked onions. Pulse 6-7 times.
- Add 1 cup loosely packed cilantro and blend.
- Return all but 1 cup of the broth to the dutch oven.
- When the roasted vegetables are finished cooking, add small batches (about 1/2 cup at a time) to the remaining broth in the blender. Blend well, adding a little at time until all the vegetables have been blended.
- Return the remaining blended mixture to the dutch oven. Stir well, cooking over medium heat.
- Add 1/2 the chicken, cumin and salt to the soup and stir.
- If using, add the dairy free milk to the soup and stir well. Cook for another 5 minutes to heat through.
- Ladle servings into bowls and garnish with chicken, cilantro, cheese and a lime wedge.
- Serve immediately.
This Roasted Tomatillo Soup recipe is gluten free and dairy free.
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