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Tomato Hatch Chile Soup is a great way to spice up the classic. The tomatoes and hatch chiles are roasted, adding that much more flavor to the soup. Pair with a grilled cheese and a honey deuce cocktail for the best summer meal.
Tomatoes are my favorite fruit (yes, technically a fruit). A savory, delicious fruit. When they are at their height, I say make everything with them from authentic pico de gallo, cherry tomato pasta, caprese salad, and sheet pan tomato soup.
This soup is another favorite application of mine. It’s easy, hands-off and SO full of flavor when hatch chiles in are involved. Let’s dive in!
Ingredients You’ll Need for Tomato Hatch Chile Soup
- Tomatoes. I like using roma tomatoes for this soup but feel free to use any varietal that’s fresh and gorgeous.
- Hatch Chiles. These have a short window and they are so flavorful and delicious. I love using them in things like hatch chile cornbread or hatch chile macaroni and cheese.
- Onion. I’m using a yellow onion here but you can use white too.
- Garlic. The perfect amount of garlic; not too much, not too little.
For the rest of the ingredients, please refer to the recipe index card below!
What are Hatch Chiles?
Hatch green chiles are chiles that are grown in a specific region of New Mexico. They usually have a small window of time when they’re in season and you find them at all the grocery stores during that time. If you can’t find them, anaheim chiles are a good substitute.
How to Make Tomato Hatch Chile Soup:
- Roast. Prepare all the vegetables and transfer them to a baking sheet. Roast until nice and softened.
- Cook the aromatics. Sautรฉ the onion and garlic until softened then transfer to a blender.
- Blend! Add the tomatoes and hatch chiles to the blender and blend until smooth.
- Bring it all together. Transfer the soup to a pot and bring it to a simmer. Cook for 10 minutes to bring all the flavors together.
- Make a grilled cheese. It’s a crime to make tomato soup and not make a grilled cheese! I’ve also included an extra roasted hatch chile in the recipe for you to make a roasted hatch chile grilled cheese.
Recipe Tip
- You can make portions of the soup ahead of time, the roasted tomatoes and hatch chiles can be refrigerated overnight and then blended the next day if you’d like to make the soup that way.
- Use anaheim chiles if you can’t find hatch chiles.
Recipe FAQs
Yes! Soups freeze really well, just let the soup cool completely then transfer to a zip top bag and lay flat in the freezer to freeze. When you’re ready to eat the soup just let it that in the refrigerator or place the bag in some hot water to soften then put the soup in a pot to finish heating up.
More Summer Recipes
Quick and Easy
Authentic Pico de Gallo
Quick and Easy
Aguas Frescas
Dinner
Mozza’s Caprese Salad
Dinner
Smash Burgers
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Tomato Hatch Chile Soup
Ingredients
Roasted Tomato Hatch Chile Soup:
- 3 1/2 pounds roma tomatoes, halved
- 2 hatch chiles, halved, ends trimmed with seeds removed
- 1 teaspoon salt
- 2 tablespoons olive oil, divided
- 1/4 yellow onion, peeled and roughly chopped
- 3 garlic cloves
Hatch Chile Grilled Cheese:
- 1 roasted hatch chile, diced
- 4 slices of bread
- 1 cup of shredded cheese, of choice (I used a blend)
- 1 tablespoon softened unsalted butter
Instructions
To Make the Roasted Tomato Hatch Chile Soup:
- Preheat oven to 300 degrees F. To a baking sheet, add the halved roma tomatoes and halved hatch chiles. Sprinkle the tomatoes and chiles with salt and drizzle the tomatoes with one tablespoon for olive oil. Transfer to the oven to roast for about 1 hour, until theyโre super juicy and a little shriveled up. Let them cool slightly on your kitchen counter.
- To a small sautรฉ pan, set over medium heat, add a tablespoon of olive oil. When warm, add the chopped onion and garlic cloves. Cook until softened about 5 minutes. Transfer to a blender.
- Using a pair of tongs, add the roasted tomato and one of the hatch chiles (weโre gonna use the other hatch chile for the grilled cheese). You may need to do this in batches depending on the size of your blender. Pulse until smooth, about 1 minute. Pour the soup into medium pot, set over medium-low heat. Add about 1/4 cup of water to the blender (you can eyeball this) and swish it around to get all the leftover soup off the sides of the blender. And pour that water/soup mixture to the pot.
- Bring to a gentle simmer for about 20 minutes, just so all of the flavors merry together. Give it a taste and add salt to taste. I added about 2 teaspoons.
To Make a Hatch Chile Grilled Cheese:
- Meanwhile, make the grilled cheese. I think grilled cheeses are a bit personal. But I like to smear softened butter on the outside slices of the grilled cheese. I add about 1/2 cup of shredded cheese to each grilled cheese and a handful of the diced hatch chiles. I add the grilled cheese to a non-stick skillet over medium-low heat. And then cover it with a lid. I cook the grilled cheese for about 3 minutes per side. And thatโs it!
- Serve with soup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The soup looks really awesome. I can literally smell it. Great job Adrianna.!
This looks so delicious! What a great take on tomato soup and grilled cheese!
Thank you!
Cannot wait to make this! Also that song Praise the Lord is legit, thanks to you I listened to it like 5 times today. Practicing my Peruvian pipes
hahaha this is so funny! i’m crying haha
Lovely. Such a fabulous combination!
thanks, mimi!
Now, now, back up there lady…what’s this about buying pumpkin loaf at Starbucks? I think with that lovely new kitchen we need to see you make a similar loaf!!! Please!
I’m ready to eat pumpkin loaves just maybe not ready to bake them haha. Also their pumpkin loaf is actually really good!
This recipe looks delicious! Itโs definitely a really good final summer dish! What kind of bread did you use for the grilled cheese? Where did you get it?
i used a seeded loaf that i bought that wasn’t pre-cut! i got it at whole foods from their bakery. it was great. ๐
Omg, I can almost smell the soup from here!
Mariya | www.brunetteondemand.com