Quick and Spicy Tomato Green Chile Soup

Recipe by Jeff ScottCourse: Appetizers, SoupsCuisine: AmericanDifficulty: Easy


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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!