Tomatillo soup is a light and creamy soup made with fresh tomatillos, onion, garlic, cilantro, and jalapeño or serrano peppers. It has a bright, tangy flavor with a gentle heat and a silky texture from the cream. This tomatillo soup recipe is quick to prepare, simply blend the ingredients raw, simmer for 20 minutes, and finish with a squeeze of lime.
The result is a smooth, vibrant green soup that tastes fresh and comforting at the same time. It’s perfect for a light meal or as a starter for a cozy dinner.
Easy Tomatillo Soup with a Creamy Kick
To begin with, this soup celebrates the vibrant flavor of tomatillos in the simplest way possible. Everything about it feels fresh, from the green color to the tangy aroma that fills your kitchen as it simmers. The tomatillos bring a lively, citrusy taste that’s perfectly balanced by smooth cream and just the right amount of heat from the jalapeños.
Moreover, because the vegetables are blended before cooking, the texture turns beautifully silky and the flavors stay clean and bright. A hint of agave adds subtle sweetness and balances the heat, while lime at the end lifts the whole dish with a burst of freshness.
Finally, each spoonful has a little spice, a touch of creaminess, and a refreshing zing that keeps you coming back for more. Garnished with cilantro and thin jalapeño slices, it’s a bowl that looks as good as it tastes.
A Fresh and Flavorful Soup for Every Season
Tomatillos are often used in salsa verde, yet they make an amazing soup too. Their natural tanginess gives the dish a lively, refreshing taste that pairs beautifully with creamy broth and citrus. Additionally, this creamy tomatillo soup feels light in summer yet warm and soothing when it’s cold outside.
It’s also naturally gluten-free. To make it vegan, use vegetable broth and coconut or almond milk instead of cream.
Creamy, zesty, and full of life, this tomatillo soup recipe turns simple ingredients into something special and satisfying.
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Creamy Tomatillo Soup Recipe (Easy & Flavorful)
Ingredients
- 500 g about 1 lb tomatillos husked, rinsed, and roughly sliced
- 1 medium onion roughly chopped
- 2 garlic cloves peeled and minced
- 2-3 serrano or jalapeño peppers adjust to taste
- 1 small bunch fresh cilantro plus extra for garnish
- 3 cups (720 ml)vegetable broth or chicken broth
- ½ cup (120 ml) heavy cream or coconut milk or almond milk for a dairy-free version)
- ½ lime juice reserved for finishing
- 1 – 2 tsp agave syrup or honey
- Salt and pepper to taste
- Fresh jalapeño slices and cilantro leaves for garnish
Instructions
Blend the vegetables
- Add tomatillos, onion, garlic, serrano or jalapeño peppers, cilantro, and agave syrup to a blender. Blend until completely smooth.
Simmer with broth
- Pour the blended mixture into a medium saucepan. Add the broth, stir well, and bring to a gentle boil over medium heat. Reduce to a simmer and cook uncovered for 15 minutes, stirring occasionally, until the flavors meld and the soup slightly thickens. Season with salt and pepper.
Add the cream
- Stir in the heavy cream. Let boil and lower the temperature. Let simmer for 5 minutes.
Finish with lime
- Remove from heat and squeeze in the juice of ½ lime. Stir well and adjust seasoning to taste.
Serve
- Ladle into bowls and garnish with fresh cilantro leaves and thin jalapeño slices.
