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Soups have long been a staple in cuisines around the world, cherished for their comforting qualities and versatility. From hearty stews to light broths, soups offer a unique canvas for culinary creativity, allowing for a blend of flavors, textures, and nutritional benefits. One standout recipe that has captured the hearts (and taste buds) of many is the Spicy Hatch Chili Tomato Soup. This dish is a remarkable fusion of the rich warmth of ripe tomatoes and the fiery kick of Hatch chiles, creating a soup that is both satisfying and invigorating.

Spicy Hatch Chili Tomato Soup

Warm up your kitchen with this Spicy Hatch Chili Tomato Soup, a delightful blend of ripe tomatoes and the vibrant heat of Hatch chiles. This irresistible recipe combines fresh ingredients known for their health benefits, including antioxidants and vitamins that boost your well-being. Perfect for cozy nights or a fun gathering, this soup is simple to prepare and packed with rich flavors. Enjoy it with crusty bread or tortilla chips for a satisfying meal that will please everyone!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

4 cloves garlic, minced

2 cups fresh Hatch green chiles, roasted, peeled, and diced (canned can be used if fresh is unavailable)

1 can (28 oz) crushed tomatoes

2 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon sugar

Salt and pepper to taste

½ cup heavy cream (optional for added creaminess)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is soft and translucent. Stir in the minced garlic and continue to sauté for an additional 1-2 minutes, or until the garlic is fragrant and lightly golden.

    Incorporate Chiles: Add the diced Hatch chiles to the pot. Cook for another 3-4 minutes, stirring occasionally, allowing the flavors to meld and the chiles to soften.

      Combine Tomatoes and Spices: Pour in the crushed tomatoes along with the vegetable broth. Sprinkle in the ground cumin, smoked paprika, sugar, salt, and pepper. Stir thoroughly to combine all ingredients.

        Simmer: Increase the heat slightly to bring the mixture to a gentle boil. Once boiling, reduce the heat to maintain a simmer. Let it cook uncovered for about 20-25 minutes, allowing all the flavors to develop and meld together.

          Blend (Optional): If you prefer a smoother soup, use an immersion blender to purée the soup until you achieve your desired consistency. If you enjoy a chunkier texture, you can leave it as is.

            Stir in Cream (Optional): If opting for a creamier soup, gently stir in the heavy cream and allow it to heat through for about 5 additional minutes. Taste and adjust seasoning—adding more salt, pepper, or sugar if needed.

              Serve: Ladle the hot soup into bowls. Garnish each serving with freshly chopped cilantro, and serve with lime wedges on the side for an extra burst of flavor.

                Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings