The chill in the air means it’s soup season. With a few tomatillos left over from last week’s salsa, I whipped up some tasty soul warming soup! It has a roasted flavor with a light zest from the tomatillo. The corn added a nice creaminess and slight sweetness that balances it all.
Blending some of the soup up makes it creamy without having to add cream; a sneaky trick to keep it lighter in texture and fat.
Top the soup with all sorts of goodies like crumbled cheese, cilantro, hot sauce and avocado. It’s a lovely way to welcome soup season!
Corn, Poblano and Tomatillo Soup
Prep Time: 20 minutes
Start to Finish: 1 hour
Soup
1 medium poblano chile
2 ears fresh sweet corn, husks removed, cleaned
4 teaspoons olive oil
1 small onion, chopped (about 1 cup)
2 medium cloves garlic, minced
3 medium tomatillos, husked, rinsed and chopped
1 large tomato, chopped
1 1/2 cups vegetable broth
1 can (15 oz) black beans, drained, rinsed
1 tablespoon fresh lime juice
1/4 teaspoon salt
Garnishes, if desired
Lime Wedges
Avocado Slices
Chopped Cilantro
Crumbled Cotija cheese
Hot Sauce
Heat oven to 475°F. Line 15x10x1-inch pan with foil. Brush poblano chile with 1 teaspoon of the oil; place in pan. Roast uncovered 15 minutes, turning once, until chile is browned and tender.
Immediately, place roasted chile in medium bowl; cover with plastic wrap. Let stand 15 minutes. Peel chile; discard seeds and membranes. Chop chile. Cut kernels off ears of corn; set aside.
Heat the olive oil in a 4 quart saucepan over medium-high heat. Add the onion, garlic and tomatillos and sauté until softened, about 5 minutes. Add the corn kernels and sauté another two minutes.
Add the tomato, roasted poblano, and broth. Simmer for 15 minutes Carefully pour all but 1/4 cup of the soup mixture into a blender and blend until smooth. Return blended soup to the pot. Add the black beans, lime juice and salt; stir until well blended. Cook an additional 15 minutes, stirring until heated thoroughly.
Garnish individual bowls with desired garnishes.
Makes: 4 servings
Toma what? Want more tomatillos? Here ya go!
Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce from Pinch of Yum
Chilled Tomatillo Avocado Soup from Savory Simple
Roasted Tomatillo and Black Bean Soup from A Couple Cooks
I have never cooked with tomatillo’s before! You have definitely inspired me to go out and buy some and recreate this recipe, thanks for sharing it!
Thanks @Thalia you won’t regret it! This soup is delicious!
I’ve never cooked with tomatillos before, but I got some from my CSA this week so I had to figure out what to do with them. This soup was great! It was filling but not heavy, and with the flavor of the lime juice it was perfect. Thanks for sharing the recipe!
Thanks @Julie! So happy to hear that you liked the soup! You should try the salsa too!