Post sponsored by California Avocados. See below for more details.
One of the reasons I love living in a desert climate: cool evenings and mornings. Even when it gets to be hot during the days, most nights and mornings are cool (sweater weather cool). This means I’m still able to happily enjoy my warm evening meals and my hot morning coffee (I’ve just never been able to jump on the iced coffee train).
Of course, I still have times where things don’t line up. I want creamy, hot soup but the it’s still hot in the evening. While I’ve made soup before when it’s hot, it’s nice to have a line-up of creamy, cool soups. It still hits the spot but doesn’t compete with the late evening heat.
This avocado tomatillo soup really gets it’s depth from roasted tomatillos. They add a nice level of flavor and brightness to the soup. Add to that all of the favorites (lime/cilantro); it’s one creamy, delicious vegan soup. One quick note: avocado season in California is about to come to an end. Be sure to pop over to your grocery store and pick up a few before the season is over!
Peppers: Want a bit more heat to the soup? Swap out the jalapeno for a spicier chili pepper.
Spices: For an addition of a bit more citrus flavor, try swapping the cumin out for the coriander. Coriander is has a bit more bright and light flavor compared to the cumin.
Vegan: Leave out the feta!
Avocados are one of the best additions to make something creamy. The avocados puree into a silky smooth sauce, soup, or even mousse. I like to use avocados that are a bit more ripe (perfect for an avocado you might have let go an extra day). Beyond this soup recipe, a few ways to use avocados like this include:
1 lb tomatillos
1 small white onion
2 jalapeño, seeds removed
1 clove garlic
½ teaspoon ground cumin seeds
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 cup cilantro
2 tablespoons lime juice
1/2 teaspoon sea salt
2 California avocados
Water, for thinning
Cilantro, for serving
Feta, for serving
- Heat oven to 425˚ and bring a pot of water to a simmer, large enough to hold the tomatillos.
- Place the tomatillos in the water, turn off heat, and let sit for 2 to 3 minutes, just long enough for the husks to loosen. Drain and let cool enough to touch.
- Remove husk from tomatillos and quarter. Roughly dice onions, jalapeños, and garlic. Combine all along with the cumin, olive oil, and salt, in a roasting pan. Bake for 35 to 45 minutes, or until tomatillos have begun to brown.
- Once roasted, let cool. Add roasted mixture into food processor or blender along with the cilantro, lime juice, salt, and avocado. Puree until smooth. Add water or vegetable broth as needed to thin the soup.
- Serve with a sprinkle of cilantro, avocado chunks, and feta (if desired).
Tips and Tricks:
Use up leftover ingredients:
Disclosure: This recipe was created in partnership with California Avocados. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.0