Creamy Roasted Hatch Chile Soup Recipe

🧂 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

• 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 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.

Nutrition Info