Roasted Tomato and Green Chile Soup
4 lb. vine ripe tomatoes, quartered
1 head garlic, cloves removed, with skin
1/4 cup, plus 1 Tbsp. olive oil
1 tsp. cracked black pepper
1 tsp kosher salt
1 medium yellow onion, diced
1 tsp. dried oregano
1 quart chicken stock
1 tsp. fresh thyme leaves, minced
1/4 cup Santa Fe Ole Hatch Green Chile
1/4 cup heavy cream
Directions:
Preheat oven to 400 degrees F and line a baking sheet with parchment paper
Spread tomatoes on the baking sheet and sprinkle garlic cloves
Drizzle tomatoes and garlic with olive oil. Rub the oil in to cover thoroughly
Sprinkle with salt and pepper, place in oven and roast 1 hour, until tomatoes are soft and caramelized
While tomatoes are roasting, heat a Dutch oven over medium heat
Add 1 tablespoon olive oil and heat until shimmering. Add onions and sauté until soft,
stirring occasionally, 6-7 minutes. Sprinkle with oregano and cook another 1-2 minutes
Add stock and thyme, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes
When tomatoes and garlic are done and cool enough to handle, squeeze garlic from the shell and add to the broth mixture
Add tomatoes and heavy cream and use an immersion blender to puree the soup until smooth
Add green chile, bring to a simmer and cook 5 more minutes
Ladle soup into bowls and serve immediately
Click here for Santa Fe Ole Hatch Green Chile
