Easy, refreshing soup of smoky roasted tomatillos, spicy chipotles in adobo, creamy avocado, and tart lime.

Avocado and Roasted Tomatillo Soup: The Wimpy Vegetarian

Someday, if I ever write a cookbook, it will be on soup. Too narrow? I respectfully disagree. Too seasonal? No way. It’s a wonderful way to celebrate each and every season. Butternut squash and roasted cauliflower soups in the fall and winter; spring lettuce or strawberry soups in the spring; fruit soups in the summer.

Soup is the ultimate in make-ahead meals. I can make a ton of it, freeze part, and have an easy lunch or dinner on a busy day. Whenever I want to lose weight (always), or just too busy to plan a big meal (almost always), I make soup. Take this week: we’re presently in the middle of packing up our house and catching up on much more deferred maintenance than I ever thought we had as we ready our home to sell. By the time I get to 6:00 in the evening, I barely have enough energy to raise a wine glass to my lips unassisted; planning a lovely little dinner is simply not going to happen. So, besides eating out, soup has been the perfect answer.

This soup is similar to one of my favorite green salsas I make, and can be paired with a salad for lunch, or with some skewers of spicy shrimp for a healthy dinner. It has a hint of smokiness from the roasted tomatillos and a little kick from  the chipotle peppers in adobo, all balanced by the creamy avocado and tart lime.

Avocado and Roasted Tomatillo Soup

     by Susan Pridmore


  • 1 pound tomatillos
  • 1 Anaheim chile
  • 1 white onion, finely chopped (about 1 ¼ cups)
  • 2 avocados, separated
  • 1 clove garlic, finely chopped
  • 1 tablespoon lime juice
  • 1 cup vegetable broth
  • 2 teaspoons fresh, chopped oregano
  • 1/2 teaspoon kosher salt
  • 7-8 twists freshly ground pepper
  • 1 tablespoon crème fraiche
  • 1/8 teaspoon chipotle pepper in adobo sauce


Line a saute pan with foil and place it over medium heat. Husk and wash the tomatillos and place them in the pan to roast. Add the Anaheim chile. Using tongs, continue to turn them to brown them on different sides until they start to soften, about 15 minutes. The tomatillos should have brown spots on several sides and be a little soft; the chile should be browned and fairly soft. Remove and let cool enough to handle. Core the tomatillos and place in the bowl of a food processor. Core and seed the chile, and place it in the same bowl.

Add one of the avocados and all of the rest of the ingredients to the same bowl and process until fairly smooth.

Chill for 2 hours. To serve, cut the other avocado into cubes and add it to the soup.

Garnish with a couple of sautéed shrimp if desired.

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16 Responses to “Avocado and Roasted Tomatillo Soup” Subscribe

  1. Rita Held June 20, 2012 at 4:38 pm #

    Looks and sounds fabulous, Susan. Soup is one of my freezer regulars. Defrost, add a salad, and supper’s on!

  2. LiztheChef June 20, 2012 at 5:12 pm #

    Susan, I have missed your posts but this one makes up for your understandable absence…I have never cooked with tomatillos – cannot wait to try this. Best of luck with all the house moves.

    • The Wimpy Vegetarian June 22, 2012 at 5:02 pm #

      Thanks so much Liz. It’s been crazy busy here the last couple months for sure. I feel like I’ve dropped off the edge of the world with all the packing, cleaning, etc. But I’m finally seeing light at the end of the tunnel and hopefully back to posting what I’m cooking! Hope you like tomatillos and try this soup!

  3. Lynda - TasteFood June 20, 2012 at 5:48 pm #

    I am hooked on roasted tomatillos. And avocados. Love this soup.

    • The Wimpy Vegetarian June 22, 2012 at 5:02 pm #

      I’m still experimenting with tomatillos, but roasting is definitely my favorite way to prepare them!

  4. Lyn @LovelyPantry June 20, 2012 at 6:01 pm #

    Hi Susan! I missed seeing your posts! although soups aren’t my favourite for a full dinner, I think I should try making some and freezing – especially for busy times like what you’re experiencing. I can totally relate. I love avocados – this recipe looks really tasty.

    • The Wimpy Vegetarian June 22, 2012 at 5:04 pm #

      Thanks Lyn!! I’ve missed being here, that’s for sure. Hope you give this soup a try :-)

  5. Norma Chang June 20, 2012 at 6:14 pm #

    I agree soup is the ultimate make-ahead meal. I always have soup in the freezer. When I am busy or just don’t feel like preparing a meal, soup from the freezer comes to the rescue.

    • The Wimpy Vegetarian June 22, 2012 at 5:05 pm #

      So true, Norma! And it’s a great way to get veggies into the diet too. Thanks for stopping by!

  6. Rosemary June 22, 2012 at 2:00 pm #

    Love the addition of shrimp with the soup, I’m sure it’s super delicious! Does the avocado in the soup freeze ok? Just something I haven’t done.

    • The Wimpy Vegetarian June 22, 2012 at 5:09 pm #

      Thanks Rosemary. Full confession, this is one of the soups I haven’t frozen yet. I keep eating it. But I want to try it out and test it now. I’ll let you know in a few days!

  7. The Wimpy Vegetarian June 22, 2012 at 5:07 pm #

    Thanks so much Suzanne! It hits MLS on Tuesday. Yay!!!! Although now that it’s fixed up, I told my husband maybe we could stay a little longer… :-)

  8. Choc Chip Uru June 24, 2012 at 12:21 am #

    What a stunning soup my friend – warming and comforting with all the right flavours 😀

    Choc Chip Uru

  9. mjskit June 24, 2012 at 11:51 pm #

    I’m with you – I like soups year round, but I do have to admit that I like cold soup in hot weather and vice versa. However, this soup I could eat anytime! I love the flavor of tomatillo and I bet it’s delicious combined in this soup with avocado and all those other wonderful flavors!

  10. Hannah June 26, 2012 at 9:40 am #

    Susan, I love this soup! I can’t wait to make it. And I do hope you write a soup cookbook – I could eat soup everyday.

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