Tomatillo-Chile Soup

Heat the olive oil in a soup pot and sauté the onion until it is translucent, about 5 minutes over medium heat. Add the poblano peppers, garlic, salt and chili powder. Mix well, cover and cook for about 5 minutes, stirring often. Add the chopped tomatillos, cover, and cook for an additional 10 minutes. Add broth and bring to a boil, lower heat and simmer, covered, for about 10 more minutes. Purée using a hand-held or table top blender. Add sweetener of choice to taste. Check for salt, adding more if needed. Serve hot garnished with sour cream, cilantro, and avocado, if desired.

Posted in: Gluten-Free, Gluten-Free Fall, Gluten-Free Soups and Stews, Gluten-Free Summer, Vegan, Vegan Fall, Vegan Soups and Stews, Vegan Summer, Vegetarian, Vegetarian Fall, Vegetarian Soups and Stews, Vegetarian Summer

2 Tbsp olive oil
4 medium poblano peppers
2 Tbsp minced garlic
2 tsp salt, or to taste
2 Tbsp chili powder
2 lbs fresh tomatillos
4 cups vegetable or chicken broth
2-3 Tbsp sugar, honey, or maple syrup
Sour cream, for topping (optional)
Fresh cilantro, for topping (optional)
Sliced avocados, for topping (optional)

Subtotal: $0.00

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