Quick and Spicy Tomato Green Chile SoupCourse: Appetizers, SoupsCuisine: AmericanDifficulty: Easy
When there’s a chill in the air it seems like my thoughts always turn to the king of comfort food, soup. And what’s more comforting than a nice bowl of tomato soup? Here’s a quick version I’ve been making for years when these thoughts hit me, I finally measured everything out so I could pass along the recipe.
2 Tbsp Olive Oil
1 head of garlic, crushed (or less, if you prefer)
28oz can Fire Roasted Diced Tomatoes
8oz Diced Green Chile (Hot, Medium, or Mild)
Salt and Pepper to taste
Pinch of oregano (optional)
Healthy squeeze of Huy Fong Sriracha (optional)
Dash of Worcestershire sauce (optional)
2 Tbsp heavy cream (optional)
- Add the oil to the pan over medium high heat
- Add the diced garlic until it’s fragrant — I usually leave it a little longer as I like the roasted flavor. But careful to not let it burn, that’s no bueno.
- Add the diced tomatoes and green chile and reduce the heat to low
- Bring to a simmer, and let simmer low for 15-30 minutes. Stir it every few minutes.
- Once it’s simmered for a while, add the spices, cream, and sauces (all are optional) then using an immersion blender, make the soup smooth. Add 1-2 cups of water if it’s too thick and return it to the heat.
- Add salt and pepper to taste.
- Serve with a spoon of diced green chile as a garnish. Or better yet, a green chile grilled cheese sandwich!