Tomatillo Soup, Southwestern-Style

This vegetarian soup is packed with healthy veggies and vibrant flavor. Great for cool early-fall evenings when colorful produce is in abundance. Make this soup in large batches and freeze to get a dose of color on a cold winter day when you don’t feel like cooking.

Adapted from Mariquita Farm.


  • 1 onion chopped
  • 2 stalks celery chopped
  • 3 carrots chopped
  • 1 red pepper seeded and chopped
  • 1 yellow pepper seeded and chopped
  • 1 green pepper seeded and chopped
  • 2 Jalapenos seeded and chopped
  • 1 lb tomatillos husks removed and sliced
  • 3 cloves garlic
  • 1 T olive oil
  • 1 t oregano chopped
  • 1 t thyme chopped
  • 1 t sage chopped
  • 1 T cumin
  • 1 T red chile
  • 1 t salt
  • 6 c water
  • 1/4 c orange juice
  • 1/3 c lime juice
  • 1/2 c cilantro chopped


Saute the onions until translucent in olive oil. Add the celery, carrots, and peppers. Cook for a few minutes. Then add the jalapenos, tomatillos, and garlic and continue to saute. Add the herbs and spices. Then add the water to cover the vegetables and continue to cook until all veggies reach their desired level of tenderness. Finally, add the juices and the cilantro. Taste and season as you’d like with salt, lime, and additional cilantro.

photos: CCF staff

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