Mouthwatering Mushroom Soup Recipe for Cozy Nights
Are you hankering for a soup that’s hearty, flavorful, and tastes like it’s straight out of a warm Brazilian or American kitchen? Then look no further than my Mushroom Soup with Roasted Tomatillos and Cactus recipe!
Soup is the perfect comfort food, especially during these frosty cold winter days. And this beautiful combination of mushroom soup, roasted tomatillos, and cactus paddles sopa de nopalitos brings home the advantage of warm-climate cuisines with every slurp.
With its thick and delicious consistency, this soup is sure to become a new favorite in your family’s healthy recipes. So why not give this recipe a shot? I promise the results will be simply amazing!
Why You’ll Love This Recipe
Looking for a warm and hearty recipe that will satisfy your cravings while giving you a healthy boost? Look no further than this Mushroom Soup with Roasted Tomatillos and Cactus, also known as Sopa de Nopalitos. This soup brings the home advantage of warm climate cuisines to even the frostiest of cold winter days.
The soup is thick, delicious, and filled with healthy ingredients such as mushrooms, cactus pieces, roasted tomatillos, tomatoes, onion, garlic, and cilantro. The combination of these flavors creates an explosion in your mouth that will leave your taste buds dancing with joy.
But what truly makes this recipe stand out is the unique ingredient of cactus paddles or nopales. Not only does it provide a nutritional punch with its high fiber content, but it also adds a mild tanginess that complements the other ingredients perfectly. If you’ve never tried nopales before, this is the perfect recipe to introduce yourself to this versatile ingredient.
This soup served steaming hot brings home the advantage of warm climate cuisines. It’s not often till we get to taste the best Nopalitos recipes from Mexican kitchens that we realize what we’ve been missing out on. But with this recipe, you can bring that taste into your own kitchen and enjoy it whenever you want.
Whether you’re looking for a comforting meal on a cold winter’s day or simply want to try out a new healthy yet decadent recipe option, this Mushroom Soup with Roasted Tomatillos and Cactus is sure to impress. So why wait? Get cooking today!
Ingredient List
Before starting with the recipe, it’s important to gather all the ingredients needed. Don’t worry if some are unfamiliar – they can be easily found in grocery stores or specialty markets.
Ingredients:
- 1-2 lbs of mushrooms: any variety you prefer, such as crimini or shiitake
- 4 tomatillos
- 2 cactus paddles / nopales: make sure they are cleaned and the spines removed
- 1 onion
- 3-4 cloves garlic
- 3 tomatoes
- Olive oil
- A bunch of cilantro
The ingredient list may seem long, but each component is crucial to the flavor of the soup. Let’s get started!
The Recipe How-To
Now, let’s move on to the most exciting part of this recipe article. Are you ready to create your own Mushroom Soup with Roasted Tomatillos and Cactus? Let’s get started with the recipe how-to.
The Ingredients (For 6 Servings):
- 1 ½ lbs. mushrooms
- 1 lb. cactus paddles
- 3 cloves garlic
- 2 medium-sized onions
- 20 roasted tomatillos
- 1 can of diced peeled tomatoes
- 1 cup cilantro leaves (to garnish)
- Olive oil
- Salt and pepper
Preparation:
- First, preheat your broiler.
- Carefully trim the spines and edges of your cactus paddles using a paring knife. Then, rinse them thoroughly and cut them into small pieces.
- Using a food processor or blender, puree your roasted tomatillos, diced tomatoes, two cloves of garlic and onion until smooth.
- Saute another clove of garlic with olive oil in a stockpot over medium heat until fragrant for about one minute.
- Add the mushroom slices and saute them for about five minutes while stirring occasionally until they are half-cooked.
- Add the cactus pieces and saute them together with the mushroom for another three to four minutes or until the mushrooms are fully cooked.
- Finally, add the pureed tomatillo mixture into the pot and mix everything well.
Cooking:
- Bring everything to a boil and let it simmer for around ten minutes or until it thickens.
- Once done, serve your sopa de nopalitos recipe in bowls topped with some fresh cilantro leaves.
Easy peasy! I hope you enjoyed this fantastic dish. Don’t forget to let your friends know how you execute your own version of Mushroom Soup with Roasted Tomatillos and Cactus paddles through this sopa de hongos nopales recipe.
Substitutions and Variations
There are a few substitutions and variations you can make to this recipe to give it your own personal touch. First, if you can’t find cactus paddles, you can substitute them with diced zucchini or summer squash for a similar texture. You could also add some diced peppers or jalapeños for a little bit of heat.
If mushrooms aren’t your thing, you could easily swap them out for chicken or beef to make this a heartier soup. Just sauté the meat in olive oil with the onions and garlic until browned, then proceed with the rest of the recipe.
For a vegetarian version of the soup, you could leave out the mushrooms entirely and add in some additional veggies like diced carrots or celery. Or, you could use vegetable broth instead of chicken broth.
Finally, for a different type of soup altogether, try making a tomatillo stew instead. Use the same roasted tomatillos and cactus pieces from this recipe, but swap out the mushrooms for ground beef (or tofu!) and add in some corn, black beans and chili powder for a Southwestern flair.
No matter what substitutions or variations you make, this sopa de nopalitos recipe is sure to be a hit!
Serving and Pairing
Cactus soup is a lovely way to warm up on cold winter days and this hearty recipe for Mushroom Soup with Roasted Tomatillos and Cactus will keep you feeling cozy all season long. Served steaming hot, this soup is perfect when the frosty cold winter weather is howling outside. The soup is thick and delicious, and it brings home the advantage of warm climate cuisines.
For serving and pairing, I recommend garnishing this sopa de nopalitos with fresh cilantro leaves and sliced avocado. You can also add some shredded cheddar cheese or sour cream to give a creamy finish to your soup.
Pair this delicious soup with some corn tortilla chips or toasted bread for an added texture that complements its warmth. It goes perfectly well with a Mexican-inspired salad made of black beans, sweet corn, cherry tomatoes, and diced onions drizzled in olive oil and lime juice.
The earthy flavors of the mushroom combined with the tangy sweetness of roasted tomatillos and the slightly bitter taste of cactus paddles create a unique taste profile that pairs well with robust red wines like Cabernet Sauvignon or Merlot. If you prefer a beer instead, try serving this soup with your favorite Mexican lager.
Overall, this sopa de hongos nopales recipe is a great addition to any meal plan due to its nutritional value derived from healthy recipes of mushrooms and nopales cactus. So grab your utensils and get ready to indulge in this heartwarming meal ready to meet your soul-satisfying craving!
Make-Ahead, Storing and Reheating
One of the best things about a hearty soup like Mushroom Soup with Roasted Tomatillos and Cactus, or “Sopa de Nopalitos,” is that it can be made ahead of time and stored for later. As an experienced chef, I know that sometimes life gets busy and cooking a meal from scratch every day isn’t always possible.
I recommend making this soup on a weekend when you have time to dedicate to the process. Once you’ve prepared it according to the recipe instructions, let it cool to room temperature before transferring it to an airtight container.
This delicious dish will keep in the fridge for up to 5 days, which means you can portion it out for weekday lunches or dinners. Just be sure to reheat it gently over low heat on the stovetop or in the microwave.
If you find yourself with extra soup that won’t be consumed within 5 days, consider freezing it for later. Freeze the soup in individual portions so that you can easily defrost and reheat just what you need. When reheating from frozen, allow ample time for defrosting before gently reheating on low heat.
With this soup on hand, you’ll always have a warm and satisfying meal ready when you need it. So go ahead and make a big batch of “Sopa de Nopalitos”, your future self will thank you!
Tips for Perfect Results
When it comes to making mushroom soup with roasted tomatillos and cactus, there are a few tips and tricks that can take your dish from good to great. Here are some pointers that will help you create a lovely soup served steaming hot that brings home the advantage of warm climate cuisines, even on frosty cold winter days.
First and foremost, make sure you carefully trim the cactus paddles by removing the thorny edges with a sharp knife. Cactus paddles have a unique flavor and texture, but can be tricky to work with if you’re not familiar with them.
Next, take the time to preheat your broiler before roasting the tomatillos and tomatoes. This will ensure that they cook evenly and develop a rich, smoky flavor that adds depth to your soup.
While cooking the mushrooms and onions, be sure not to crowd the pan. Too many ingredients in the pot at once will cause them to release water, which will cause your soup to be thinner and less flavorful.
For those who want to make the soup healthy but delicious, use olive oil instead of vegetable or canola oil as it adds a different flavor profile that complements well with mushroom soups.
Finally, don’t overlook the importance of seasoning. Fresh cilantro, garlic cloves and salt are key ingredients that can make all the difference in enhancing the flavors of your sopa de nopalitos recipe. The garlic must be minced or thinly sliced for it to be incorporated into the recipe without overpowering the other flavors.
In sum, these little details are essential in creating an authentic and flavorful sopa de hongos nopales recipe. With these tips in mind, you’ll be able to whip up an amazing cactus soup sopa or sopa de tortilla any time you want!
Bottom Line
In conclusion, this Mushroom Soup with Roasted Tomatillos and Cactus (Sopa de Nopalitos Recipe) is a must-try for anyone who loves warm and hearty soups. The combination of earthy mushrooms, tangy tomatillos, and tender cactus paddles creates a unique flavor profile that will take your taste buds on a journey. This healthy recipe is perfect for any occasion and can be served as an appetizer or main course.
The warm climate cuisines favor this type of soup, especially on frosty cold winter days, where the soup served steaming hot brings the home advantage that warm climate cuisines have over others. It’s thick and delicious consistency makes it a meal worth enjoying slowly.
This lovely soup can also be customized to fit your preferences with the many substitution options available. Whether you’re a vegetarian or just want to switch up the ingredients, there’s a recipe variation out there that will suit your needs.
So try it out for yourself and enjoy the flavors of Brazil cuisine mixed with American cuisine. Trust me, you won’t regret it!
Mushroom Soup with Roasted Tomatillos and Cactus(Sopa de Nopalitos Recipe
Ingredients
- 1 lb nopales cactus pieces, paddles
- olive oil
- 1/2 lb fresh tomatillo, husked and washed (about 5 medium)
- 1/2 lb ripe tomatoes (about 2 medium)
- 8 cloves garlic, peeled and finely minced
- 1/3 cup sliced jalapeno pepper
- 1 onion, cut into 1/2 inch-thick slices
- 1/4 teaspoon ground aniseed
- 6 cups vegetable stock
- 9 sprigs cilantro
- 1/2 lb fresh shiitake mushroom, stems removed and thinly sliced
- salt and pepper, to taste
Instructions
- Preheat broiler.
- If nopales have thorns, carefully trim them from cactus paddles with scissors, then rub paddles with clean plastic scouring pad to get rid of the very small ones.
- Rinse with water and brush each side with a little olive oil.
- Set on a cookie sheet and broil, turning occasionally, until limp, (10 to 15 minutes).
- Set the cooked cactus paddles aside to cool.
- When cool, cut in half lengthwise, then cut each half into 1/4-inch-wide slices.
- Place the tomatillos and tomatoes whole on baking sheet and broil until soft and blackened in spots, about 4 minutes.
- Turn and broil on other side.
- Set aside to cool; peel tomatoes when cool.
- While the cactus is being cooked, combine the garlic, jalapenos, onion, anise seed and olive oil in large stockpot.
- Saute until onions are tender (not browned) and garlic is fragrant, about 6 minutes.
- Combine roasted vegetables in food processor with 2 cups of the vegetable stock and the cilantro.
- Puree until chunky smooth.
- Add the puree to the garlic and onion mixture with remaining stock and simmer over medium flame.
- Add mushrooms, reduce heat to low, cover and simmer approximately 20 minutes.
- Add cactus pieces to soup and simmer 5 more minutes.
- Serve hot.
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.