30 Jul Tomatillo Soup
This simple summer soup brings together tomatillos, onions, garlic, peppers, and cilantro for a bright, fresh flavor. The vegetables are roasted, then pureed into a smooth, delicious soup that can be served warm or chilled.
Tomatillo Soup
Ingredients:
9-10 tomatillos, husks removed and quartered
2 medium onions, quartered
2 cloves garlic, peeled
2 green bell or Cubanelle peppers, seeds/stems removed and quartered
Optional: up to 1 hot pepper (seeds and membranes removed if you want less heat)
2 Tbsp olive or avocado oil
1 tsp sea salt
½ tsp black pepper
1/3 cup cilantro leaves, unpacked
1 lime, juiced
1 cup broth (vegetable or chicken)
Fresh cilantro and sour cream for garnish
- Preheat oven to 375°F.
- Prepare all produce and place the tomatillos, onion, garlic, and peppers on a large baking sheet. Drizzle on the oil. Sprinkle with salt and pepper. Toss to coat.
- Bake for 25 minutes.
- Place roasted vegetables and all of the juices in a blender. Add cilantro, lime juice, and broth.
- Puree on high until the texture is smooth and all ingredients are well blended.
- Serve warm or chilled.
- Garnish with fresh cilantro and/or sour cream.
- Enjoy!
Recipe and photos by Stephanie Borzio. Stephanie is a mom of three active boys and is an autoimmune warrior. After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member. She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com