Tomato & Tomatillo Soup

This soup has a slightly sour flavor, and is rich and hearty thanks to its bounty of vegetables. If you aren't really a fan of sour soups, you can blend all the ingredients in a food processor and serve garnished with sour cream. It will tone down the flavor, and is also a great variant for chilly fall days.

1 pint cherry tomatoes
10 small tomatillos (cut into wedges)
1/2 serrano chile pepper (minced. don't touch your eyes!)
1/2 white onion (diced)
2 small yellow carrots (sliced into nearly paper thin rounds)
2 small red or purple carrots (sliced into nearly paper thin rounds)
1/2 cup sherry
1/3 cup olive oil
3 cups water
3 tsp. freeze-dried cilantro
2 tsp. dried oregano
3 small bay leaves
sea salt to taste (1 tsp. to start)

In a large frying pan (yes, a frying pan. no more huge soup tureens in this kitchen!)combine olive oil, onion, serrano chile, one teaspoon of sea salt, carrots and freeze dried cilantro. Allow to cook over medium heat, stirring frequently, until onions are mostly clear. Pour in sherry and stir, making sure to scrape any sediment off the pan with the sherry. Add in water, oregano, tomatoes, tomatillos, and bay leaves. Reduce heat and cook, stirring occasionally, until cherry tomatoes burst and broth color darkens. Taste test, and if necessary add more salt.

Yummy yummy! :)

*If you would like to add meat to the soup, use chicken. Another variation is to top with cheese. I use a blend of Mexican cheeses (asadero, manchego, cotija, queso fresco, or panela would all work).