Tomatillos are the late summer veggie that you probably don’t have enough of in your life. I sure don’t! But I sure do love just about every tomatillo dish I’ve ever tried, including my very own vegan chile verde and white bean enchiladas. I was craving some zesty tomatillo flavor, and soup came to mind. We are heading into autumn after all, and this soup is light enough for those last few warm days, but also comforting enough for chilly nights. It’s light and delicious and full of zesty flavor. If you’re a fan of salsa verde you’ll love this recipe!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Add a bit of salt and pepper to the soup before you ladle it into bowls. Pile on the toppings (or not!) and dig in.
More Soup Recipes
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