Description
This creamy roasted Hatch chile soup is a delicious blend of roasted peppers, spices, and a touch of cream, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds roasted red peppers skins and innards removed – Any Hatch variety
- 1/2 cup chopped red onion
- 5 cloves garlic
- 1 tablespoon spicy chili flakes
- 1 teaspoon cumin
- Salt to taste
- 1/4 cup olive oil
- 1 cup chicken broth
- 1/4 cup Mexican crema sour cream or yogurt or use heavy cream for a richer version
- FOR GARNISH: Sliced cherry tomatoes spicy chili flakes olive oil drizzle fresh chopped herbs
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped red onion and garlic, sautéing until the onion is translucent.
- Add the roasted Hatch peppers, spicy chili flakes, cumin, and salt. Stir well to combine and cook for a few more minutes.
- Pour in the chicken broth and bring the mixture to a simmer. Cook for about 15 minutes, allowing the flavors to meld.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can blend in batches in a countertop blender.
- Stir in the Mexican crema, sour cream, or heavy cream, adjusting for thickness and creaminess as desired.
Notes
Feel free to adjust the level of spice by increasing or decreasing the chili flakes. Garnish with fresh herbs for added flavor and color!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop / Blended
- Cuisine: Southwestern / Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 10 mg
Keywords: Creamy Roasted Hatch Chile Soup Recipe, roasted peppers, creamy soup, spicy soup, comfort food