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Roasted Tomatillo and Black Bean Soup

Roasted Tomatillo and Black Bean Soup

It’s taken a while, but I finally love cooking. I used to be the impatient type, only wanting to cook for as little time as possible so I could enjoy the best part – the eating.

Alex has always loved the process, so he’s had to drag me through it, helping me learn how to cut vegetables so that it’s soothing instead of maddening, helping me resist the urge to watch the pot until it boils, or hover over piping hot baked goodies asking whether they’re cool enough to sample yet. Thank goodness that’s worn off, little by little. I’m finally starting to understand the rhythm and waiting in cooking.

A few years ago, I would have short-cutted a roasted vegetable soup. Why waste the time roasting the veggies? Just throw them in the pot and cook them down as fast as possible.

Those of you more experienced chefs know that the more time invested in a recipe, generally the better it tastes. So these days we’re ok with taking the extra time to roast, or simmer, or chop. It feels good to make it the right way if there’s time, instead of trying to take the easy way out.

That said, this is a lovely soup, and really doesn’t take too much time to put together, though it’s not a quick fix. It’s based on a recipe from the talented Gwyneth Paltrow, and has a subtle, intriguing flavor. We picked up our tomatillos at our farmer’s market – check one near you to see if they’re in season.

We’re looking forward to an early weekend; my parents are in town and we’re hoping to play hookie on Friday and enjoy the gorgeous fall weather that we’ve been lucky to have here in Indiana. What are you up to?

Roasted Tomatillo and Black Bean Soup

Roasted Tomatillo and Black Bean Soup

Tomatillo and Black Bean Soup
Serves: 4
What You Need
  • 12 small tomatillos
  • 2 red onions
  • 2 jalapeno peppers
  • 3 garlic cloves
  • Olive oil
  • Kosher salt
  • 15-ounce can beans
  • 15-ounce can hominy
  • 8 radishes
  • 3 green onions
  • ¼ cup cilantro, chopped + 3 sprigs
  • 1 quart vegetable broth
  • Kosher salt
  • Fresh ground black pepper
  • 1 lime
What To Do
  1. Preheat oven to 450°F.
  2. Roughly chop 12 small tomatillos, 2 red onions, and 2 jalapeno peppers (remove the seeds). Cut 3 garlic cloves into quarters.
  3. Line a baking sheet with parchment paper. Place the chopped veggies on the sheet, drizzle with enough olive oil to coat, and sprinkle with kosher salt. Roast until soft and slightly browned, about 20 minutes, stirring occasionally.
  4. Meanwhile, drain and rinse the hominy and black beans. Also, prepare the garnishes: thinly slice 8 radishes and 3 green onions, and chop ¼ cup cilantro.
  5. Add the roasted vegetables to a large pot. Using an immersion blender, puree the vegetables with 1 quart vegetable broth (alternatively, use a blender).
  6. Add 3 sprigs of cilantro, hominy and black beans. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes. Season with kosher salt and fresh ground black pepper.
  7. Remove the cilantro sprigs. Pour into bowls, and garnish with green onions, radishes, cilantro, and fresh-squeezed lime juice.


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  • Reply
    October 9, 2013 at 11:05 pm

    This is so pretty! The tomatillos are so gorgeous! I have never cook with them, but this make me want too. Such a warm and cozy soup!

    • Reply
      October 9, 2013 at 11:32 pm

      Thank you, Tieghan! We haven’t used tomatillos a lot, but have loved everything we’ve made with them. You should try them out! :)

  • Reply
    Cookin Canuck
    October 9, 2013 at 11:15 pm

    Tomatillos add such wonderful flavor. I love how you pureed the whole mixture to make the soup creamy without adding cream. Featuring this on my Facebook page tomorrow.

    • Reply
      October 9, 2013 at 11:30 pm

      That is so nice – thank you, Dara!

  • Reply
    Katrina @ Warm Vanilla Sugar
    October 10, 2013 at 5:33 am

    This looks so wonderfully comforting. Love it!

  • Reply
    October 10, 2013 at 12:08 pm

    This sounds great! Definitely trying it soon. I personally do not like hominy (I think it’s the texture) so I imagine I’ll either substitute corn or chickpeas….Or just leave it out. I’ve never had tomatillos in anything other than green salsa, so I’m excited to try it out. Thanks!

    • Reply
      October 10, 2013 at 12:11 pm

      I’ve never been too big on hominy either, but Sonja convinced me we should try it in this soup. It turned out I really liked it; if you’re feeling wild you should try it :)

  • Reply
    October 10, 2013 at 8:40 pm

    You two are so cool.

    • Reply
      October 11, 2013 at 8:46 am

      Aww, thanks, Vanessa! :)

  • Reply
    Morgan Hamilton
    October 10, 2013 at 9:03 pm

    I have been working my way through “It’s All Good”, but somehow I missed this recipe. I can’t wait to try it!

    • Reply
      October 11, 2013 at 8:39 am

      Yes! It is actually called “Easiest Pozole” in the cookbook :)

  • Reply
    October 11, 2013 at 4:04 am

    This looks delicious! Do you think you could use canned tomatillos? Hispanic flavors and ingredients haven’t quite made it over here to the UK – much to this California girls frustration! However I did manage to get a big can of them shipped over courtesy of the parents!

    • Reply
      October 11, 2013 at 8:39 am

      Hmm, interesting thought! I would think you could use canned tomatillos, but we’ve never tried it! The only thing would be to figure out the quantity; I’m not sure what size of cans you have, so you might have to guess. Let us know if you try it out! Glad to hear you’re a tomatillo fan — maybe they’ll start to appear in the UK someday :)

  • Reply
    Alexe @ Keys to the Cucina
    October 11, 2013 at 2:15 pm

    Your pictures are gorgeous! I’ve never cooked with tomatillos but this soup looks so light and fresh I’m sure I’d love it :)

    • Reply
      October 13, 2013 at 2:53 pm

      Thank you so much! This is a great starter tomatillo recipe — good for getting your feet wet :) Let us know if you try it out!

  • Reply
    October 13, 2013 at 9:48 pm

    Tomatillos, hominy, and black beans are some of my favorite ingredients to cook with – how have I never thought to combine them all into one kick-ass soup? Thanks for sharing such a beautiful recipe, I can’t wait to try this one out!

    • Reply
      October 14, 2013 at 10:43 am

      You’re welcome! Let us know if you try it out :)

  • Reply
    October 14, 2013 at 10:33 pm

    We made this tonight and it was delicious! Next time I may keep some of the jalapeño seeds/ribs to give it a little “kick”! Thanks for posting!

  • Reply
    angela @ another bite please
    October 15, 2013 at 3:57 pm

    i could not agree with you more about taking that extra time to cook. when i first began cooking i wanted it fast and easy…now I enjoy sauteeing all the vegetables and stirring…the smells…to me it is so much more enjoyable – cooking and eating :-)

    this soup looks perfect…tomatillos and black beans yum.

  • Reply
    October 16, 2013 at 11:37 am

    This sounds fantastic. I love the tangy flavor of tomatillos, particularly when they’re roasted. I sometimes rush through the process of cooking, too (why sift? why let the eggs come to room temp?) but I do think a little extra effort leads to inevitably better tasting meals.

  • Reply
    October 21, 2013 at 12:19 pm

    Thank you for sharing this! I’m so down.

  • Reply
    amanda reynolds
    October 28, 2013 at 5:56 pm

    Nate just came home to a piping hot bowl of this goodness…he said to tell you thank you and “nom nom.” :)

    • Reply
      October 28, 2013 at 5:57 pm

      Ha! Glad he enjoyed it :)

  • Reply
    September 24, 2014 at 11:32 pm

    This is amazing! Came together pretty fast and tasted divine!!

  • Reply
    October 8, 2014 at 8:00 pm

    I had 2 tomatilla plants this year that produced about 6 million fruit.
    This recipe caught my attention so I had to try it.
    It has incredible flavor. I didn’t have any black beans so I substituted pinto beans.
    Very easy to make as well.
    Don’t skip the roasting part. It is well worth the time.

  • Reply
    October 15, 2014 at 11:12 am

    I made this today. Never cooked with tomatillos before but knew I wanted to roast them. Wonderful soup! My tomatillos were quite sour, so I added maybe 1 cup Arroy-D coconut milk instead of a sweetener. YUM. I think maybe I will play around with how to roast tomatillos to get a char and do this again. Thank you

  • Reply
    August 16, 2015 at 12:44 pm

    I just made this with tomatillos and jalapenos from our CSA. I didn’t have any hominy and didn’t feel like running to the store for the fifth time this weekend :), so I subbed corn for the hominy. I’m enjoying a bowl right now. Thank you for the recipe! It’s great to have a good way to use tomatillos other than salsa (which just makes me eat chips).

  • Reply
    October 20, 2015 at 10:00 pm

    wow!!! this is fabulous and even better the 2nd day. very quick and easy to make! the flavours jump out at you, and the textures-just wonderful.
    I would serve this to company, family and take it in to work :))

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