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29 August 2018

This soup is silky smooth and creamy and hugely flavorful, made primarily with roasted red Hatch chile peppers and the perfect balance of seasonings. It is both rich and light and ready to make you happy. Here is the recipe.

I recently received 5 pounds of Hatch peppers ordered from New Mexico and I’ve been greatly enjoying them. I made a seriously awesome Roasted Red Hatch Chile Sauce that was SO GOOD, I could practically drink the stuff.

It was so good, in fact, that I had to use some to make a soup recipe pretty much the same way as making the sauce, with some minor adjustments. And guess what? BOOM! Success!

Such a delicious, satisfying soup.

A Bit About Hatch Peppers

Hatch peppers are unique in that they are grown in the Hatch region of New Mexico, where the locals claim the soil is rich and unlike anywhere else. Hatch peppers aren’t actually a single type of pepper, but a variety, so named because of the region where they are grown.

The reality is that “Hatch Chili Peppers” actually belong to the broader category of New Mexican peppers, and there are many types. You can learn more about Hatch Chili Peppers here, including types and history. Hatch peppers typically range in heat levels from 1,000 – 8,000 Scoville Heat Units, which is quite mild to about jalapeno pepper level heat.

I ordered mine online because I do not live near New Mexico, and the harvesting season runs from August through September. You can grow New Mexican types in your own garden, but my peppers are just now harvesting and I didn’t grow any this year. Luck you can order anything online!

I got a mild variety – they are New Mexico 6-4 types to be more specific – and they are DELICIOUS. They were delivered already roasted, frozen. All I had to do was thaw them out and I’m ready to get cooking!

Let’s talk about how we make this soup, shall we?

Creamy Roasted Hatch Chile Soup - Ready to Serve

How to Make Creamy Roasted Hatch Chile Soup – The Recipe Method

Remove the charred skins from your roasted Hatch peppers. Like so.

Peeling My Roasted Hatch Peppers

Remove the seeds and innards.

Removing the innards from my roasted red Hatch peppers.

Toss the peppers into a food processor, along with some onion, garlic, and seasonings. I used a bit of spicy chili flakes, cumin and salt. Keeping it simple here. Just like the sauce.

Processing my Roasted Hatch Red Pepper Sauce

Process the mixture until it smooths out, then drizzle in some olive oil and process it. The olive oil will emulsify and thicken up the soup to an almost fluffy texture.

Transfer the soup to a pot and add in a bit of chicken broth to thin it out. Simmer it for about 10 minutes to let the flavors mingle. I used about a cup of broth, but you can use more or less, depending on your preference.

Some people like a thinner soup, where I enjoy a thicker one, depending on what I’m using it for.

Simmering my Roasted Red Hatch Pepper Sauce

Adjust for salt and strain if you’d like to. It is not necessary to strain it, but doing so will give you a silkier sauce.

Stir in the yogurt or Mexican crema. I prefer to use crema, though yogurt and even sour cream work great here. Or, if you’re looking for an even richer version, use heavy cream. However, be prepared for the extra calories from the cream.

Heat the soup back up for a minute in the original pot and serve it up into bowls. Garnish and enjoy.

Recipe Tips

You can use other liquids to thin out your soup. I used chicken broth, but beer would be interesting, though you would need to up your simmering time to cook off the alcohol, as well as beef broth. Water works as well, or a soup base.

You can strain the sauce once it is done if you’d like as well. It may be slightly chunky, depending on your food processor. Straining it will give you a much smoother sauce.

Adjusting the Heat Factor

If you order or grow a milder variety of Hatch or New Mexico chile peppers, you can easily up the heat by incorporating a spicy chili powder or spicy chili flakes. I added some chili flakes to mine for a bit of zing.

Or, either order or grow a hotter variety of New Mexican peppers, such as the Sandia pepper, which is about as hot as a jalapeno pepper.

Can You Make This Recipe with Other Peppers?

Absolutely. If you do not have access to Hatch or New Mexico peppers, you can make this with any larger, thicker walled pepper, such as the Anaheim, large Italian sweets (think Corno di Toro), and yes, even sweet bell peppers.

Try poblano peppers for this recipe as well. They’re great.

Where Can You Buy Hatch Chile Peppers?

I have a list of online resources where you can buy Hatch Chile Peppers.

Try Some of My Other Popular Soup Recipes

Try Some of My Popular Hatch Pepper Recipes

Creamy Roasted Hatch Chile Soup - In a bowl and ready to eat

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

5 from 4 votes
Creamy Roasted Hatch Chile Soup - Recipe
Creamy Roasted Hatch Chile Soup – Recipe
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
This soup is silky smooth and creamy and hugely flavorful, made primarily with roasted red Hatch chile peppers and the perfect balance of seasonings. It is both rich and light and ready to make you happy. Here is the recipe.
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: Hatch Chile Peppers, soup
Servings: 2
Calories: 458 kcal
Ingredients
  • pounds  roasted red peppers  skins and innards removed
  • 1/2  cup  chopped red onion
  • cloves  garlic
  • tablespoon  spicy chili flakes
  • teaspoon  cumin
  • Salt to taste
  • 1/4  cup  olive oil
  • cup  chicken broth
  • ¼ cup creamy yogurt or Mexican crema or use heavy cream for a richer version
  • FOR GARNISH: Sliced cherry tomatoes spicy chili flakes, olive oil drizzle, fresh chopped herbs
Instructions
  1. Remove the charred skins from your roasted red peppers. Toss the peppers into a food processor, along with some onion, garlic, and seasonings. I used a bit of spicy chili flakes, cumin and salt.
  2. Process the mixture until it smooths out, then drizzle in some olive oil and process it. The olive oil will emulsify and thicken up the soup to an almost fluffy texture.
  3. Transfer the sauce to a pot and add in a bit of chicken broth to thin it out. Simmer it for about 10 minutes to let the flavors mingle.
  4. Adjust for salt and strain the soup, if desired. Straining makes for a silkier soup, though it is not necessary. 

  5. Stir in the yogurt or Mexican crema (or heavy cream) and heat it back up for a minute in the same pot. Serve it up into bowls. Garnish and enjoy.

Recipe Notes

Makes 2-3 bowls. Calories based on 2 bowls.

Heat Factor: Mild, though you can heat things up by using hotter Hatch Chile Pepper Types, or other hotter peppers.

Nutrition Facts
Creamy Roasted Hatch Chile Soup – Recipe
Amount Per Serving
Calories 458 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 6893mg 287%
Potassium 1031mg 29%
Total Carbohydrates 31g 10%
Dietary Fiber 9g 36%
Sugars 4g
Protein 7g 14%
Vitamin A 94.3%
Vitamin C 271.9%
Calcium 30.1%
Iron 39.3%
* Percent Daily Values are based on a 2000 calorie diet.
Creamy Roasted Hatch Chile Soup - This soup is silky smooth and creamy and hugely flavorful, made primarily with roasted red Hatch chile peppers and the perfect balance of seasonings. It is both rich and light and ready to make you happy. #HatchPeppers #Hatch #HatchChiles #Soup #Dinner #Appetizer

10 comments

  1. My husband raved over this recipe. I added chicken and he added avocado along with sour cream. Thank you!

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Carla! Super happy he loved it. I appreciate the comments.

  2. Hi Mike – Great Website!! So I have my final hot pepper harvest to use up – maybe about 3 lbs of peppers and I’m looking for a good way to wrap things up this year! I just had an awesome hot pepper soup at a restaurant and got to thinking maybe roasting, pureeing and freezing the puree would be good idea, then I could pull out the puree and make soup at my leisure? Looking for confidence and found your site and this recipe!! so, ya think? that’s the way i’m trending – but let me know if you don’t think the puree will freeze well. I think i will not puree in onions and garlic now, but when I make the soup. This recipe i have to believe is pretty close to what we had – looks awesome either way! But it will wait to a real mid-winters day to make! Thanks

    1. Michael Hultquist - Chili Pepper Madness

      Hey, Andy – if you roast and puree the peppers, you can totally freeze it and use it as needed. I do this all the time, sometimes with onions and garlic and/or tomatoes for soup bases, and sometimes with just the peppers for however I want to use it. Enjoy!!

  3. Made this for lunch today. Outstanding. Only had Goat Cheese and Sour Cream in the fridge, so that’s what we used. Will definitely be making this again and again.

    1. Michael Hultquist - Chili Pepper Madness

      Excellent! Thanks for letting me know! Super happy you enjoyed it.

  4. I made it with some frozen and some freshly toasted green hatch peppers. I added a little more cream, as well as the broth and yogurt. It was great…made us sweat:-)
    Great recipe.

  5. I made this today with mild Hatch green chilies and homemade Mexican crema. It was amazing. We omitted the red pepper flakes because we like less spicy food and this year even the mild variety is hotter than normal due to dry weather. The flavor is so robust, it could be spiced up quite a bit and still be very flavorful. I think the simplicity of this recipe is the key, it let’s the flavor of these amazing chilies shine through. We will make this again.

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