There is nothing more satisfying then eating soup on a cool fall evening by the fire. When my kids were small, I would make soup and set them up by the fireplace. We would sit together on the floor enjoying the soup and bread, telling each other stories. My boys are teenagers now and they still ask me to do this for them. Throwing image and coolness aside, we curl up by the fire and tell stories eating soup.
Roasted Tomatillo Soup
Roasted tomatillos, chicken, lime and cheese combine for a wonderful creamy, satisfying soup. Serve with warm corn tortillas on the side.
In a large dutch oven add olive oil and onion. Cook over med/high heat for 5 minutes.
Add chicken, stock and garlic. Cook chicken for 15 minutes.
Remove chicken from stock when the chicken is cooked and set aside.
Line a baking sheet with aluminum foil
In a large mixing bowl add the tomatillos, jalapeño, and onion. Toss ingredients together and add the olive oil and lime juice while mixing together.
Pour the ingredients onto the baking sheet and spread evenly.
Roast for 30 minutes, be sure stir the ingredients about half way through for even roasting.
While the vegetables are roasting, shred the chicken and divide into 2 separate piles, keep aside.
In a blender or food processor add the chicken stock and onions. Pulse 6-7 times
Add 1 cup loosely packed cilantro and blend.
Return all but 1 cup of the broth to the dutch oven
When the roasted vegetables are finished cooking, add small batches (about 1/2 cup at a time) to the remaining broth in the blender. Blend well, adding a little at time until all the vegetables have been blended.
For The Soup
Return the remaining blended mixture to the dutch oven. Stir well, cooking over medium heat.
Add 1/2 the chicken, cumin and salt to the soup and stir.
If using, add the heavy cream to the soup and stir well. Cook for another 5 minutes to heat through.
Ladle servings into bowls and garnish with chicken, cilantro, cheese and a lime wedge.
This Roasted Tomatillo Soup recipe is gluten free and dairy free.