Our tomatillo soup recipe is easy to make and packed full of healthy vegetables. Tomatillo soup is naturally sweet due to the tomatillos, and made more so by adding sweetcorn, peppers, and peas.
Tomatillos are surprisingly easy to grow in the UK climate. They need to be started indoors in the spring and planted out when all risk of frost has passed. The reward should be a bountiful harvest of tomato like fruit.
See our guide on how to grow tomatillos.
Ingredients – Tomatillo Soup Recipe
- 400-500g tomatillos
- 2 medium onions, finely chopped
- 2 elephant garlic or 3 medium sized garlic cloves
- 2 chopped peppers (either red or green)
- 1 jalapeño pepper, pith and seeds removed
- 330g sweetcorn (two small tins)
- 150g frozen peas
- 15g of fresh coriander
- 1.5l of stock (1 stock cube)
- Olive oil for frying
Ingredients will make enough soup for 6-8 people.
Total cooking time including preparation – 30 minutes.
Tomatillo Soup Recipe
Watch our step by step video below:
Before starting cooking, it is easiest to prepare all the vegetables. Tomatillos need to be removed from their paper skins. If you are harvesting a lot, any surplus can be stored in the fridge for a week or so.
Tomatillos have a sticky substance on their skin. Soaking the tomatillos and giving them a good rub between your fingers will remove this.
Next step is to chop the tomatoes into quarters ready for cooking.
The tomatillos will be cooked in a large saucepan with onion and garlic. Both the onion and garlic need chopping into small chunks. Pour some olive oil into the saucepan, add the ingredients, and cover with a lid.
This is a two pan recipe, as the peppers and jalapeño pepper are softened in a separate pan. This is because the peppers require a little extra cooking to soften. The peppers will require chopping into small chunks, adding to a frying pan with a little oil, and covered with a lid.
The remaining ingredients are added at the same time as the stock – made from 1 stock cube. Drain the sweetcorn (if using sweetcorn from tins) and combine in a bowl with the frozen peas. Rinse the coriander and chop coarsely. Set aside all these ingredients for later.
Place the tomatillo pan and the pepper pan over a medium heat. The purpose is to soften the vegetables, and keeping the lids on the pans helps speed up the cooking process. Regularly stir to prevent the vegetables sticking, and turn down the heat if need be.
The peppers will require a slightly longer cooking time. It is possible to tell when the tomatillos and peppers are ready by tasting them. This will take about 10 minutes cooking time, and the vegetables should have lost their crunch, and taste soft and sweet.
Once cooked, combine the peppers into the large saucepan containing the tomatillos. Next add the stock, the peas and sweetcorn mixture, and finally the coriander. Bring the mixture to a gentle boil and simmer for 7.5 minutes.
When cooking is complete, blend the soup to create a delicious, thick, sweet soup. A hand held blender is ideal for the task.
Serve into bowls, and garnish with a little coriander if you have any left over.
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