Ingredients with Measurements:
- 1 pound tomatillos, husked and rinsed
- 2 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1/4 cup heavy cream (optional)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the tomatillos on a baking sheet and roast for 15-20 minutes, or until they are soft and slightly browned.
3. In the meantime, roast the red bell peppers over an open flame or under the broiler until the skin is charred. Place them in a bowl and cover with plastic wrap. Let them cool for 10 minutes, then peel off the skin and remove the seeds.
4. In a large pot, sauté the onion and garlic over medium heat until they are soft and translucent.
5. Add the roasted tomatillos, roasted red peppers, vegetable broth, cumin, oregano, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.
6. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
7. Stir in the chopped cilantro, lime juice, and heavy cream (if using).
8. Serve hot, garnished with additional cilantro and a drizzle of heavy cream.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Per serving (based on 4 servings):
Calories: 120
Fat: 5g
Carbohydrates: 18g
Protein: 3g
Sodium: 660mg
Sugar: 10g
Fiber: 5g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Fresh oregano can be used instead of dried oregano.
- Sour cream can be used instead of heavy cream.
Variations:
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Top with crumbled queso fresco or shredded cheddar cheese.
- Serve with tortilla chips or warm cornbread.
Tips and tricks:
- To make this soup spicier, add a chopped jalapeño pepper or a pinch of cayenne pepper.
- If you prefer a chunkier soup, puree only half of the soup and leave the other half as is.
- This soup can be made ahead of time and reheated when ready to serve.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a dollop of sour cream, chopped cilantro, and a few slices of avocado.
Garnishes:
- Chopped cilantro
- Heavy cream or sour cream
- Shredded cheese
- Sliced avocado
- Tortilla chips
Pairings:
- Serve with a side salad or a grilled cheese sandwich.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette
- Grilled cheese sandwich with cheddar and sliced tomatoes
- Cornbread muffins with honey butter
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to rinse the tomatillos thoroughly before roasting them.
- Store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
Tomatillos are a staple in Mexican cuisine and are often used in salsas and sauces. They are a member of the nightshade family and are related to tomatoes.
Flavor profiles:
This soup is tangy and slightly sweet from the tomatillos, with a smoky flavor from the roasted red peppers. The spices add warmth and depth to the soup.
Serving suggestions:
This soup is perfect for a cozy night in or as a starter for a Mexican-inspired dinner party.
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