Creamy Roasted Hatch Chile Soup Recipe
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.
Servings: 2
Calories: 530kcal
Ingredients
- 2 pounds roasted red peppers skins and innards removed
- 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
- ¼ 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
- 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.
- 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 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.
- Adjust for salt and strain the soup, if desired. Straining makes for a silkier soup, though it is not necessary.
- Stir in the Mexican crema (or sour cream, yogurt, or heavy cream) and heat it back up for a minute in the same pot. Serve it up into bowls. Garnish and enjoy.
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
Calories: 530kcal | Carbohydrates: 41g | Protein: 10g | Fat: 37g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 304mg | Potassium: 1333mg | Fiber: 13g | Sugar: 23g | Vitamin A: 16560IU | Vitamin C: 584.4mg | Calcium: 140mg | Iron: 5.4mg