Hang tight with me on this recipe. This is one of those recipes that I push flavors just slightly and it won’t be for everyone. I love tomatillos. They have a punchy, tart flavor that I’ve tried to balance with the sweet, warm flavor of pecans. I really love making nut and seed creams for soups. It’s an easy way to add a layer of flavor, bulk up the nutrition, and keep a recipe vegan. I turn to almond and cashew for mellow flavors but when I need something with a stronger presence, I use pecans.
I will say, however, the overall flavor of this tomatillo soup is still tart. Roasting helps pull some of that tartness but it’s still there. I found myself occasionally adding just a hint of sweetener. Of course, this is completely optional!