By Mary | 16 Comments
Jump to Recipe·Print Recipe
Does anyone else feel like no matter how much you sweep, you immediately need to sweep again? I swear I swept my apartment at least 4 times yesterday... and it's not like I'm flinging dough and particulates all over the dang place — but it accumulates so quickly! I am by no means a neat freak, but I have actually vacuumed my place TWICE in one day. WHERE ARE YOU COMING FROM, DUST!? Wowza.
But then, I also recognize that I'm often slinging flour around for basically no reason (it feels good? I need some for a picture?) and carrying spoons full of spicy spicy soup across my kitchen (which is all of 8 feet) again, for a picture. Yeah. I guess I can see how it might get kinda messy in here, and require multiple daily cleanings. Anyone want to come be my personal sweeper? Mopper? Soup-spill-wiper-upper? Anyone? Anyone? K we'll keep working on it.
This soup is spicy as heck. At least, the one I made. I've put notes in the recipe so it won't be as mouth-searingly hot for you. I used two VERY spicy chili's from my mom's garden (I forget the type... but MAN ARE THEY HOT), and ended out mixing in a TON of plain yogurt to counteract the spice. But that's basically a different soup — and one to which I also added corn. I completely forgot that I wanted to put corn in this one ... so I photographed it and ate some and realized I had corn alllll ready to go. So, that's for another time! Or maybe use your imagination. Imagine delicious sweet yellow corn kernels floating in this tomatillo lake! It's delicious, I swear!
Here's the basic gist of the recipe: get some tomatillos. Peel them, wash them, slice them in half. Broil them, along with some peppers (or not!). If you want to be super efficient (and I would recommend this, although I didn't actually DO it in this recipe), throw the onions and garlic in there too. Puree it all once it's charred and squishy! If you want to do exactly what I did, just broil/puree the tomatillos and peppers. Then, heat up your soup pot! Add garlic/onion, then some broth, the puree, then beans. Get your toppings (plain yogurt, avocado, crispy tortilla strips) ready to go, and EAT UP! It's actually a ridiculously quick recipe, altogether. Final step: say goodbye to summer... because it is GONE! We're gonna get reaaaal basic with some pumpkin spice up in here soon!
Roasted Tomatillo and White Bean Soup
★★★2.5 from 2 reviews
- Author: by Mary
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
UnitsScale
- 12-15 ripe tomatillos
- 1 hot pepper (pick one that matches YOUR spice tolerance!)
- 1 tsp olive oil
- ⅔ cup diced white onion
- 3 garlic cloves, minced or crushed
- 2 cups vegetable stock
- 1 (14oz) can white beans (I used navy)
- salt & pepper
- 2 Tbsp fresh lime juice
- 6 small corn tortillas, cut into ¼" strips
- 1 tsp olive oil
- 1 avocado, cubed
- ½ cup chopped cilantro
- ½ cup plain yogurt (diluted with water to your desired consistency)
Instructions
- Turn your oven broiler on high and line a baking sheet with foil.
- Peel, wash, and cut the tomatillos in half. Place them (cut side down) on the baking sheet along with the peppers* about 4" under the broiler. Let cook for 4-6 minutes, or until the skins on the tomatillos are starting to blacken.
- Remove from the heat and transfer (along with all juices on the foil) to a blender.
- Add the oil to a medium soup pot over medium heat. Once hot, add the onion and garlic. Cook, stirring, until the onions begin to soften (about 4 minutes). Add the vegetable stock, tomatillo puree, and beans. Bring to a simmer, and season with salt & pepper to taste. Add the lime juice before serving.
- While the soup is cooking, toss the tortilla strips in the olive oil and season liberally with salt. Spread in a single layer on a baking sheet and cook at 400F for 10 minutes, or until golden and crispy.
- When the soup is hot and seasoned, serve topped with the tortilla strips, avocado, cilantro, and plain yogurt.
Notes
If you don't want the onion chunks in the soup, broil them (and the garlic!) along with the tomatillos, and blend them all together. Then, you just need to heat everything up together in the soup pot!
« FEAST 2015: Recap and Pictures!
Whole Wheat Brown Butter Cinnamon Pancakes »
Reader Interactions
Comments
Katrina @ Warm Vanilla Sugar says
Ahhh yes! I feel like I need to sweep up my sweep area every time!!! Especially after cooking. Lovely looking soup!
Reply
Mary says
Thanks, Katrina! I'm glad I'm not the only one! 🙂 xo
Reply
G says
Bulgarian peppers, and they are dangerously hot! Your mom diced fine what was left in the garden and froze them, ready to have a teensy bit tossed into batches of soup during the winter.
GReply
Mary says
Thanks for the clarification! I've made a few things with them in the last few weeks ... WOWZA! Spicy!
Reply
Michelle @ Hummingbird High says
This soup looks great! Lovin' that first pic with the dappled light too. xoxo
Reply
Mary says
Thanks, Michelle! Late afternoon light = DAPPLES. 🙂 xoxo
Reply
Matt Robinson says
Love that this is so spicy, it sounds perfect for a cool, Fall night!
Reply
Mary says
Thanks, Matt! It definitely is!
Reply
Traci | Vanilla And Bean says
So nice to visit your lovely blog! I found you through a FB share from Floating Kitchen... and now on Pinterest. Since I kept bumping into you, I felt like it was time to introduce myself :D. I hear you! I feel like all I do is sweep.. at least twice a day. And MOP! After ever single episode in the kitchen. I spend just as much time cleaning as I do preparing and cooking. What is one to do? How about trading cleaning for soup? And I'll take it extra spicy! I can just see those kernels of corn floating in this comforting soup, Mary! I see them!
Reply
Mary says
Yay!! Thanks for the comment, Traci — I'm glad to have you! I also think I poked around your Instagram earlier today... Coincidence? I THINK NOT! New friends! Yay! I'm so glad you can see the corn... Excellent imagination! Xoxo
Reply
Melisse says
Super tasty. I did alter it a bit, as I was looking for more of a bean soup with tomatillos and chiles, but this recipe was more of a tomatillo & chile soup with beans. This is my first experience with tomatillos (at home) and I'm very pleased with the experience of roasting and blending up this yummy soup. Thanks!
Bonus - The hubby, who has always been a meat & potatoes & pizza & FRIED CHICKEN guy is also trying vegan for 2 weeks and he said "I never would have thought that something so green would taste this good." He went back for seconds. Win!★★★★
Reply
Mary says
Yay! So glad to hear you both liked it, Melisse!! xoxo
Reply
Veronica says
Hi!
Do you think I can throw dry beans in the soup to cook up? Or should I boil them first and then add them to soup?
Thanks!
Reply
Mary says
Hi Veronica! I think you could use dry beans, but I would definitely soak them overnight beforehand — and then be ready for the soup to potentially take longer to cook. Let me know how it goes if you try it! xo
Reply
Clay says
I went into this soup hoping it would be a savory-spicy dish for the beginning of Fall weather, but found it to be more akin to a hot bowl of salsa verde with a few beans floating in it. Quite acidic too. Just didn’t seem to work out. Oh well, maybe just not my taste.
★
Reply
Mary says
Sorry it wasn't for you, Clay!
Reply
