Tomatillo Soup Recipe

Please note that you can adjust the quantities of each ingredient based on your personal taste preferences.

• 4 large tomatillos (husked and rinsed)

The star ingredient of this recipe, **_Tomatillos_**, are a type of fruit that belongs to the nightshade family. They have a papery husk and a sweet, slightly sour taste that’s similar to a combination of tomatoes and citrus fruits.

For this Tomatillo Soup Recipe, you will need 4 large tomatillos. To prepare them, simply _husk_ them by removing the papery covering, and then rinse them under cold water to remove any dirt or debris. You can also trim off any stem ends if they’re not already cut off.

The key to unlocking the flavor of these ingredients lies in their high acidity level. To bring out this taste, it’s essential to _roast_ them in the oven until they’re tender and slightly caramelized. This process will help to break down some of the cell walls and release more of their natural sweetness.

Once roasted, you can add the 4 large tomatillos to your soup pot along with other aromatics like onions, garlic, and spices. The combination of flavors will create a rich, savory broth that’s perfect for warming up on a chilly day.

• 1/4 cup vegetable oil

The choice of vegetable oil for our tomatillo soup recipe may seem straightforward, but it’s actually a crucial element that can elevate the flavor and texture of the dish.

Vegetable oil is a versatile cooking medium that serves several purposes in this recipe. Firstly, it acts as a neutral-tasting base that allows the natural flavors of the tomatillos, onions, garlic, and other ingredients to shine through.

When using vegetable oil, it’s essential to select a high-quality option with a smoke point suitable for high-heat cooking. A good rule of thumb is to choose an oil with a neutral flavor profile and a high smoke point, such as canola or grapeseed oil.

In this recipe, the 1/4 cup vegetable oil will be used to sauté the onions and garlic until softened, creating a fragrant and aromatic base for the soup. This step helps to bring out the natural sweetness of the vegetables and sets the stage for the bold flavors that follow.

The key to successful sautéing is to use just the right amount of oil – not too much, which can lead to greasiness, but not so little that the ingredients stick or burn. In this case, 1/4 cup vegetable oil provides an ideal balance between richness and lightness.

Furthermore, using high-quality vegetable oil ensures that our soup is free from additives and preservatives often found in lower-grade oils. This means that every spoonful of our tomatillo soup will be bursting with fresh, wholesome flavors that are simply delightful to the palate.

• 1 small onion, diced

The key to making a delicious **Tomatillo Soup** lies in the quality and selection of its ingredients. One crucial component is the small onion, which adds a depth of flavor and texture that’s essential to the dish.

The first step is to dice the onion, cutting it into small, uniform pieces so that it cooks evenly throughout the soup. To do this effectively, you’ll want to choose an **onion** that’s firm and fresh, with no signs of sprouting or decay.

A good quality onion will have a sweet, pungent flavor and a crunchy texture that will hold up well during the cooking process. To get the best results from your onion, look for one that’s heavy for its size and has no visible signs of mold or rot.

Some people prefer to use a red onion in their Tomatillo Soup, as it adds a slightly sweet and nutty flavor that complements the other ingredients nicely. Others may prefer a more traditional white onion, which has a sharper, more pungent flavor.

No matter which type of onion you choose to use, be sure to dice it finely so that it cooks quickly and evenly throughout the soup. You can also caramelize the onion in a little bit of oil before adding it to the pot, which will bring out its natural sweetness and depth of flavor.

• 3 cloves garlic, minced

To prepare the Tomatillo Soup Recipe, you will need the following ingredients:

• Tomatillos (4-5 pounds)

• Oil (2 tablespoons)

• Onion (1 medium, chopped)

• Jalapeño pepper (1, seeded and chopped)

• Cilantro (chopped, for garnish)

• Garlic (3 cloves, minced)

  • To mince the garlic, peel and chop three cloves of garlic into fine pieces.

  • You can use a garlic press or a microplane grater to get the desired consistency.

Other ingredients you will need for this recipe include:

• Broth (4 cups vegetable or chicken broth)

• Cream or half-and-half (1/2 cup, optional)

• Lime juice (2 tablespoons)

• Seasonings (salt and pepper to taste)

• 1 teaspoon ground cumin

Cumin is a staple spice commonly used in Mexican and Indian cuisine, which makes sense given that the recipe is for a Tomatillo Soup, a classic dish originating from Mexico.

The ground form of cumin is typically preferred over whole seeds because it’s easier to mix into the soup and has a more uniform flavor. However, you can use either ground or whole cumin depending on your personal preference and what you have available in your pantry.

When selecting ground cumin for this recipe, choose an organic option if possible. Organic spices tend to have a more vibrant color and aroma due to the absence of harsh chemicals commonly used in conventional spice production. This will result in a better overall flavor profile of the Tomatillo Soup.

The distinct earthy, warm, and slightly bitter taste that ground cumin adds complements the tangy sweetness of the roasted tomatillos perfectly. It’s also essential for balancing out other flavors such as acidity from citrus or tomatoes and spiciness from chili peppers or red pepper flakes in the Tomatillo Soup recipe.

Keep in mind that you can adjust the amount of cumin according to your taste, but a teaspoon is usually sufficient to bring out the desired depth of flavor without overpowering the dish. If you prefer a stronger cumin flavor or want to enhance the Mexican essence of the soup, consider adding more cumin.

One final note on using ground cumin: if you plan to store it for an extended period, be sure to seal it tightly in an airtight container to prevent moisture and light exposure from affecting its aroma and potency.

• 1/2 teaspoon paprika

Paprika is a type of spice that is commonly used in many recipes, including soups and stews. It adds a rich, smoky flavor to dishes, which is why it’s an essential ingredient in this Tomatillo Soup Recipe.

In this specific recipe, 1/2 teaspoon of paprika is called for. This may seem like a small amount, but trust us – it makes a big difference. The paprika adds depth and warmth to the soup, balancing out the tangy flavor of the tomatillos and tomatoes.

Types of Paprika

Paprika comes in different varieties, each with its own unique flavor profile. For this recipe, we recommend using sweet paprika or Spanish paprika, which have a mild, slightly sweet flavor that complements the other ingredients in the soup.

Benefits of Paprika in Cooking

Paprika has several benefits when used in cooking:

• It adds antioxidants and vitamins to your dishes, making them more nutritious.
• Its smoky flavor can enhance the umami taste of other ingredients.
• It’s a great addition to soups and stews, as it helps to thicken and intensify the flavors.

In terms of substituting paprika, you can try using chili powder or ground cumin as alternatives. However, keep in mind that these spices have stronger, more intense flavors than paprika, so use them sparingly until you achieve the desired taste.

• Salt and pepper, to taste

Salt and pepper are fundamental seasonings that play a crucial role in enhancing the flavor of the tomatillo soup. The amount used should be determined by personal taste, hence the instruction “to taste”. This means that you will need to add a pinch or sprinkle of salt and pepper to your liking as you go along.

Salt is a versatile seasoning that can elevate the natural sweetness in the tomatillos, while also bringing out their acidity. It’s essential to use high-quality salt, preferably sea salt or kosher salt, which has a coarser texture than table salt and a more complex flavor profile. You can add salt during cooking or at the end as a finishing touch.

Pepper, on the other hand, is a sharp, pungent seasoning that adds depth and warmth to the soup. Like salt, pepper comes in various forms, including black, white, and green peppers. Black pepper is the most commonly used type of pepper and has a more robust flavor than white or green peppers.

When adding salt and pepper to your tomatillo soup, remember that a little goes a long way. You can always add more seasoning, but it’s difficult to remove excess salt and pepper from the soup. Start with a light hand and adjust to taste, tasting the soup frequently as you season.

To use salt and pepper effectively in your tomatillo soup recipe, try the following: Add 1/4 teaspoon of salt during cooking (as the vegetables are sautéing or simmering). This will allow the flavors to meld together. Then, at the end of cooking, add a pinch of black pepper or to taste.

Some additional tips for seasoning with salt and pepper include:

• Using freshly ground black pepper for the best flavor.

• Sprinkling salt and pepper evenly over the soup, rather than adding them in one spot. This helps to distribute the flavors throughout the dish.

• Considering the type of protein or other ingredients used in the recipe, as these may affect how much seasoning is needed.

By following these guidelines, you’ll be able to balance the flavors in your tomatillo soup and create a delicious, well-seasoned dish that’s sure to please even the pickiest eaters.

For the garnish:

The beauty of tomatillo soup lies not only in its rich and slightly sweet flavor profile but also in the versatility of ingredients used to create this delightful dish. For those who have never ventured into the world of Mexican cuisine, let us break down the key components that make up the garnish of this mouth-watering soup.

For a classic and authentic take on this recipe, you’ll want to focus on ingredients that not only enhance its flavor but also visually appeal to the diner. The garnish for tomatillo soup typically includes items like chopped cilantro, crumbled queso fresco, and thinly sliced radishes. Each of these components serves a purpose in both enhancing the taste and adding color to your dish.

Cilantro is often the first thing that comes to mind when discussing Mexican cuisine. This herb is not only a staple but also has a unique flavor profile that complements the slightly sweet taste of tomatillo perfectly. The chopped leaves add a freshness to each spoonful, ensuring every bite is as vibrant in taste as it is in color.

Quueso fresco adds a level of creaminess to your soup while maintaining its Mexican authenticity. This type of cheese has a crumbly texture and a mild flavor that allows the other components of the dish to shine without overpowering them. It’s also rich in calcium, making it an excellent addition for those looking to incorporate more nutrients into their diet.

Radishes are often used as a garnish due to their crunchy texture and spicy kick. Sliced thinly, they add a pop of color and flavor that complements the earthy tones found within the tomatillo soup. They also contain a variety of essential vitamins and minerals that support healthy eating habits.

Other ingredients you might consider adding to your garnish include diced onions or scallions for added depth of flavor, sour cream for an extra layer of creaminess, and even crispy tortilla strips for added texture. Remember, the key is balance: you want each component to complement and enhance the other without overpowering it.

Creating a visually appealing garnish not only enhances the dining experience but also allows the cook to express their creativity. With so many options available, there’s no limit to the types of flavors and textures you can combine to make your tomatillo soup truly unique and unforgettable.

• Chopped fresh cilantro

Cilantro, also known as coriander or Mexican parsley, is a popular herb commonly used in Mexican and Asian cuisine.

For the Tomatillo Soup Recipe, fresh cilantro adds a vibrant flavor and aroma to the dish.

To use chopped fresh cilantro, you’ll need:

• Fresh cilantro sprigs or bunch

• Knife or kitchen shears for chopping

Here’s a step-by-step guide to chopping fresh cilantro:

1. Wash your hands and prepare the workspace before handling the herb.

2. Rinse the cilantro sprigs under cold water, removing any wilted or damaged leaves.

3. Remove excess moisture from the cilantro by gently shaking off any water droplets.

4. Carefully chop the fresh cilantro using a knife or kitchen shears on a cutting board.

5. Mince the chopped cilantro into small, fine pieces suitable for adding to your Tomatillo Soup Recipe.

When chopping fresh cilantro, use the right amount for the recipe. A general guideline is to use one tablespoon of chopped cilantro per serving.

You can also store any leftover chopped cilantro in an airtight container in the refrigerator for up to 24 hours before adding it to your Tomatillo Soup Recipe or other dishes.

• Sour cream or Mexican crema (optional)

The Sour Cream or Mexican Crema (optional) is an essential ingredient to add a rich and creamy texture to the **Tomatillo Soup**.

Sour cream is a type of fermented dairy product that originates from the Milk of cows, goats, or sheep. It has a thick and creamy consistency, with a slightly tangy taste.

Mexican crema, on the other hand, is a type of sour cream specifically designed for Mexican cuisine. It’s made from heavy Cream and has a milder flavor compared to regular sour cream.

The use of **Sour Cream** or Mexican Crema in this Tomatillo Soup recipe serves several purposes:

• It adds a rich and creamy texture, balancing out the acidity from the tomatillos.
• It enhances the flavor by providing a subtle tanginess that complements the sweetness of the onions and garlic.
• It helps to bind the soup together, adding depth and complexity to the overall taste experience.

The addition of **Sour Cream** or Mexican Crema is entirely optional. If you choose to omit it, the soup will still be flavorful and delicious. However, keep in mind that the texture and richness may be affected.

If you do decide to use **Sour Cream** or Mexican Crema, start by adding a small amount (about 1-2 tablespoons) to the soup towards the end of cooking time. This will allow you to adjust the flavor and texture to your liking.

Instructions

Puree the soup:

To puree the Tomatillo Soup, you’ll need to use an immersion blender or a regular blender. If using an immersion blender:

• Familiarize yourself with the immersion blender and ensure it’s fully charged if it’s cordless.

• Pour the soup into a pot that’s large enough to accommodate the blades of the immersion blender without touching any surfaces.

• Blend the soup in batches, depending on the size of your blender, ensuring each batch is fully incorporated and smooth before moving on to the next.

• Carefully handle the pot as it may be heavy with the contents being blended.

• If needed, stop occasionally to scrape down the sides of the pot to prevent any clumps from forming.

• Continue blending until you achieve your desired consistency. Some people prefer their soup very smooth, while others like it a bit chunkier.

If using a regular blender:

• Pour the soup into batches and place each batch into the blender carafe, leaving enough room for safe and secure closure of the lid.

• Be cautious when handling hot liquids as they can cause burns if not handled properly. It’s recommended to let the soup cool slightly before transferring it to the blender.

• Blend each batch until smooth, then transfer the pureed soup back into a pot or storage container. Repeat this process for all the batches of soup.

Regardless of which method you choose, make sure to check the temperature of the soup before serving, especially if it’s been blended multiple times or left out at room temperature.

• Roast the tomatillos in a preheated oven at 400°F (200°C) for 1520 minutes, or until soft and lightly charred

To begin roasting the tomatillos, preheat your oven to a high temperature of **400°F (200°C)**.

This initial step sets the stage for bringing out the natural sweetness and depth of flavor in the tomatillos as they caramelize during the roasting process.

Place the tomatillos on a baking sheet lined with parchment paper, leaving some space between each one to allow for even cooking.

Roast the tomatillos **in the preheated oven** for 15-20 minutes, or until they are soft and lightly charred.

The key to achieving the perfect roast is to keep a close eye on the tomatillos during this time, as the roasting process can vary depending on the size and ripeness of the fruit.

After the specified time has elapsed, remove the roasted tomatillos from the oven and allow them to cool slightly before proceeding with the recipe.

• In a blender or food processor, puree the roasted tomatillos with 1 cup of their cooking liquid, onion, garlic, cumin, paprika, salt, and pepper until smooth

To begin making this delicious tomatillo soup recipe, it’s essential to start with roasted tomatillos. Roasting brings out their natural sweetness and depth of flavor, which is crucial for creating a rich and savory soup.

First, preheat your oven to 400°F (200°C). Rinse the tomatillos under cold water and remove any stems or leaves. Cut them in half or quarter them if they’re particularly large, depending on their size and shape.

Place the tomatillos cut-side up on a baking sheet lined with parchment paper. Drizzle with a tablespoon or two of olive oil to help bring out their natural sweetness. Roast the tomatillos in the preheated oven for about 20-25 minutes, or until they’re softened and slightly charred.

While the tomatillos are roasting, you can start preparing the onion and garlic. Peel the onion and chop it into large pieces, and peel the garlic cloves and mince them. You’ll use these in the blender along with the roasted tomatillos.

After the tomatillos have finished roasting, remove them from the oven and let them cool slightly. Transfer them to a blender or food processor along with 1 cup of their cooking liquid, which is now rich with the flavors of the roasted tomatillos.

Add the chopped onion, minced garlic, cumin, paprika, salt, and pepper to the blender as well. Don’t forget to scrape in any flavorful bits from the baking sheet that may have accumulated around the tomatillos.

Purée the mixture until it’s smooth and creamy. This might take a few minutes depending on your blender or food processor. You want to achieve a silky texture for your soup, so make sure you blend it long enough to break down any remaining bits of onion or garlic.

Now that you’ve created a deliciously smooth base for your tomatillo soup, you can heat it up and enjoy it as is, or add some additional ingredients like sour cream, crumbled cheese, or fresh cilantro to take it to the next level. The beauty of this recipe lies in its versatility and adaptability to your taste preferences.

Tips and Variations

Adding depth:

The versatility of tomatillos makes them an excellent choice for soups. In this recipe, they serve as a key ingredient, adding a rich and slightly sweet flavor. However, there are many ways to experiment with tomatillos and enhance their presence in the soup.

One variation is to roast the tomatillos before using them in the soup. This brings out their natural sweetness and adds depth to the overall flavor profile. Simply place the tomatillos on a baking sheet, drizzle with olive oil, and roast at 400°F (200°C) for about 15 minutes, or until they’re tender and lightly charred.

Another way to add variety is by incorporating different types of peppers into the soup. For instance, adding some diced jalapeños or serrano peppers will introduce a spicy kick. On the other hand, using Anaheim or Poblano peppers will bring a milder, smokier flavor to the table.

Some people also like to add a splash of acidity to their soups, and with tomatillos, lime juice is an excellent choice. A squeeze of fresh lime juice can help brighten up the flavors and balance out the richness of the soup.

Experimenting with different aromatics can also make a big difference in the overall flavor of the soup. For instance, sautéing onions or shallots before adding the tomatillos will add a sweeter, more caramelized note to the soup.

Aromatizing with garlic is another common technique used in many soups. Simply mince two or three cloves and sauté them in a bit of oil until they’re fragrant before adding the tomatillos.

Finally, don’t be afraid to add some fresh herbs towards the end of cooking. Chopped cilantro or parsley can add a bright, fresh flavor that complements the earthy sweetness of the tomatillos perfectly.

• For an added layer of flavor, sauté a small onion or shallot in oil before adding the tomatillos

The Tomatillo Soup Recipe offers numerous opportunities for creative expression and customization, making it an excellent base for various flavor profiles.

One way to enhance the soup’s depth and richness is by sautéing a small onion or shallot in oil before adding the tomatillos. This step introduces a caramelized sweetness that complements the tangy acidity of the tomatillos, creating a harmonious balance of flavors.

For added smokiness, consider incorporating chipotle peppers in adobo sauce into your soup. These peppers have a mild, slightly sweet heat and pair beautifully with the earthy undertones of the tomatillos.

To add an extra layer of spice, try adding diced jalapeños or serrano peppers towards the end of cooking time. This allows the pepper’s intense flavors to meld with the other ingredients without overpowering them.

Experiment with various types of cheese for a creamy and indulgent twist on the traditional recipe. Feta, goat cheese, and queso fresco work particularly well, adding a tangy and refreshing contrast to the warm soup.

For a plant-based take on the classic recipe, replace chicken or beef broth with a vegetable broth made from sautéed vegetables like carrots, celery, and onions. This modification creates a lighter yet still satisfying flavor profile perfect for a vegetarian diet.

Lastly, consider adding some crunchy texture to your soup with toasted seeds or nuts, such as pumpkin seeds or crushed almonds. These add a delightful contrast in texture that elevates the overall dining experience.

• You can also add diced chicken or beef for extra protein

One of the best aspects of Tomatillo Soup Recipe is its versatility and flexibility, allowing you to experiment with various ingredients to create different flavor profiles. Here are some tips and variations to consider:

Tips for Enhancing Flavor

• Add a splash of citrus juice, such as lime or orange, to balance the sweetness of the tomatillos.

• Use aromatic spices like cumin, coriander, or smoked paprika to add depth and warmth to the soup.

• Add a pinch of red pepper flakes for an extra kick of heat.

You can also experiment with different cooking methods to bring out unique flavors:

• Roast the tomatillos and other vegetables in the oven before pureeing them, which will give a richer flavor profile.

• Sauté the onions and garlic at the beginning to caramelize them and create a sweet and savory base for the soup.

Variations Using Meat or Seafood

You can add diced chicken or beef for extra protein in your Tomatillo Soup Recipe:

• Shredded chicken cooked with Mexican spices, such as cumin and chili powder, creates a hearty and satisfying soup.

• Diced beef or short ribs add depth of flavor and texture to the soup, especially when cooked low and slow.

For a seafood variation:

• Add chunks of firm white fish, such as cod or halibut, for a light and refreshing twist on the classic recipe.