Tomato Hatch Chile Soup
Ingredients
The soup
-
3½
pounds
roma tomatoes
-
2
units
hatch chiles
-
1
teaspoon
salt
-
2
tablespoons
olive oil
-
¼
unit
yellow onion
-
3
cloves
garlic
The grilled cheese
-
1
unit
roasted hatch chile
-
4
slices
bread
-
1
cup
shredded cheese
-
1
tablespoon
unsalted butter
Instructions
- Preheat the oven to 300°F.
- Prepare the tomatoes and hatch chiles on a baking sheet, sprinkle with salt, and drizzle with olive oil.
- Roast in the oven for about 1 hour until juicy and slightly shriveled.
- Sauté the onion and garlic in a pan with olive oil until softened, then transfer to a blender.
- Add the roasted tomatoes and one hatch chile to the blender and blend until smooth.
- Pour the blended mixture into a pot, adding some water to the blender to collect any remaining soup.
- Simmer the soup gently for about 20 minutes, adjusting salt to taste.
- For the grilled cheese, butter the bread and add shredded cheese and diced hatch chile.
- Cook the grilled cheese in a skillet over medium-low heat until golden brown on both sides.
- Serve the grilled cheese with the soup.
Nutrition Facts (estimated)
Servings
4
Calories
139
Total fat
8g
Total carbohydrates
17g
Total protein
4g
Sodium
602mg
Cholesterol
0mg
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