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FoodTomato Hatch Chile Soup + Grilled Cheese

Tomato Hatch Chile Soup + Grilled Cheese

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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

  1. Tomatoes. I like using roma tomatoes for this soup but feel free to use any varietal that’s fresh and gorgeous.
  2. 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.
  3. Onion. I’m using a yellow onion here but you can use white too.
  4. 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.

Tomato and Hatch Chile SoupTomato and Hatch Chile Soup

How to Make Tomato Hatch Chile Soup:

  1. Roast. Prepare all the vegetables and transfer them to a baking sheet. Roast until nice and softened.
  2. Cook the aromatics. Sauté the onion and garlic until softened then transfer to a blender.
  3. Blend! Add the tomatoes and hatch chiles to the blender and blend until smooth.
  4. 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.
  5. 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.
Tomato and Hatch Chile SoupTomato and Hatch Chile Soup

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.
Tomato and Hatch Chile SoupTomato and Hatch Chile Soup

Recipe FAQs

Can I freeze tomato soup?

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

If you tried this Tomato Hatch Chile Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Roasted Tomato Hatch Chile Soup:

Hatch Chile Grilled Cheese:

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 they’re super juicy and a little shriveled up. Let them cool slightly on your kitchen counter.

  • To a small sauté 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 (we’re 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 that’s it!

  • Serve with soup.

Serving: 4g | Calories: 139kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 602mg | Potassium: 960mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3306IU | Vitamin C: 56mg | Calcium: 44mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.


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