Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to the sunny shores of California with this mind-blowing avocado tomatillo soup! Imagine a creamy, vibrant dish that combines the rich, buttery texture of ripe avocados with the tangy punch of tomatillos - a recipe so irresistible, it'll make your dinner guests wonder if you've secretly trained as a professional chef. This Mexican-inspired soup is not just a meal; it's a flavor explosion that promises to revolutionize your soup game forever!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 tomatillos, husked and chopped
- 2 ripe avocados, pitted and peeled
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: olive oil, onion, garlic, tomatillos, avocados, vegetable broth, salt, pepper, and fresh cilantro.
- Heat a large pot over medium heat and add the tablespoon of olive oil. Allow the oil to warm up for about a minute.
- Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Stir in the minced garlic and cook for an additional 1-2 minutes, making sure not to let it burn.
- Add the chopped tomatillos to the pot. Stir well and cook for another 5-7 minutes until the tomatillos soften and begin to break down.
- While the tomatillos are cooking, prepare the avocados by cutting them in half, removing the pits, and scooping the flesh into a bowl. Mash the avocado lightly with a fork, leaving some chunks for texture.
- Once the tomatillos are soft, pour in the 4 cups of vegetable broth. Bring the mixture to a gentle simmer and let it cook for about 10 minutes to allow the flavors to meld.
- After simmering, remove the pot from heat. Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend only partially.
- Stir in the mashed avocado until well combined. Season the soup with salt and pepper to taste.
- Return the pot to low heat to warm through for another 2-3 minutes, ensuring not to boil the soup after adding the avocado.
- Once heated, ladle the soup into bowls and garnish with fresh cilantro. Serve warm and enjoy your California Avocado Tomatillo Soup!
Tips
- Choose perfectly ripe avocados: Look for ones that yield slightly to gentle pressure but aren't mushy.
- Don't overcook the garlic - it can turn bitter quickly, so watch it carefully when sautéing.
- For extra creaminess, use a high-powered blender instead of an immersion blender if you prefer a smoother texture.
- Save some avocado chunks to add on top for a beautiful presentation and extra texture.
- If the soup is too thick, thin it out with a little extra vegetable broth.
- For a spicy kick, consider adding a dash of jalapeño or a pinch of cayenne pepper.
- This soup is best served immediately - the avocado can oxidize and turn brown if left too long.
- Pair with a crisp white wine or a light Mexican beer for the ultimate dining experience.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 5g
Fat: 17g
Saturated Fat: g
Cholesterol: 0mg
