Tomatillo Rosemary Soup

By September 6, 2016

This quick vegan soup has a whallop of flavor and is a great way to use tomatillos if you're unfamiliar with them. Serve with decorative sprigs of rosemary and some lemon slices for anyone who does't like the heat!

 1 large or two small zucchini or summer squash
 1/2 white/sweet onion
 1pint tomatillos (appx 10-12)
 1 large green pepper
 Oil
 1/2 tsp onion powder
 3/4 tsp dried rosemary
 1/2 tsp salt
 1/2 tsp white pepper
 water or stock
1

Turn oven to 375.

2

Chop the zucchini into 1/2" pieces, slice the tomatillos in half (quart if large), the onions into sections, and the bell pepper into strips. All should be roughly the same size.

3

Toss veggies in a big bowl with a splash of oil and all the spices. Scatter across one or two cookie sheets (they should have some room between them so they roast instead of steam.)

4

Bake for 25 minutes, toss and rotate pans, and then put back in for an additional 10-15.

5

Add all items to Vitamix, blender or food processor, with enough water or stock to make into soup (around 2-3 cups most likely.)

6

Reheat in a pot, and taste to adjust seasoning. Tomatillos are mildly spicy, so if it's too much heat, temper it with honey or lemon juice.

Ingredients

 1 large or two small zucchini or summer squash
 1/2 white/sweet onion
 1pint tomatillos (appx 10-12)
 1 large green pepper
 Oil
 1/2 tsp onion powder
 3/4 tsp dried rosemary
 1/2 tsp salt
 1/2 tsp white pepper
 water or stock

Directions

1

Turn oven to 375.

2

Chop the zucchini into 1/2" pieces, slice the tomatillos in half (quart if large), the onions into sections, and the bell pepper into strips. All should be roughly the same size.

3

Toss veggies in a big bowl with a splash of oil and all the spices. Scatter across one or two cookie sheets (they should have some room between them so they roast instead of steam.)

4

Bake for 25 minutes, toss and rotate pans, and then put back in for an additional 10-15.

5

Add all items to Vitamix, blender or food processor, with enough water or stock to make into soup (around 2-3 cups most likely.)

6

Reheat in a pot, and taste to adjust seasoning. Tomatillos are mildly spicy, so if it's too much heat, temper it with honey or lemon juice.

Tomatillo Rosemary Soup

Leave a Reply