Description
This Creamy Roasted Hatch Chile Soup is a comforting blend of roasted red peppers, zesty spices, and creamy goodness. Perfect for warming up on a chilly day, this soup is easy to make and packed with flavor.
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
Instructions
- In a large pot, heat the olive oil over medium heat and sauté the chopped red onion until translucent.
- Add the garlic, spicy chili flakes, and cumin; cook for another 2 minutes until fragrant.
- Stir in the roasted red peppers and chicken broth; bring to a simmer.
- Using an immersion blender or a regular blender, blend the soup until smooth.
- Add the Mexican crema, sour cream, yogurt or heavy cream, and mix well.
- Season with salt to taste and serve hot, garnished with sliced cherry tomatoes, extra chili flakes, an olive oil drizzle, and fresh herbs.
Notes
For a vegan version, substitute chicken broth with vegetable broth and use a dairy-free cream alternative.
- 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, Roasted Red Peppers, Spicy Soup Recipe, Creamy Soups