Spicy Tomato Soup with Hatch Chiles

This Spicy Tomato Soup is everything you want in a cozy, comforting bowl, with a smoky kick that sets it apart from the classic version. Roasted summer tomatoes and garlic create a rich, flavorful base, while fire-roasted Hatch green chiles and a touch of chipotle chile powder give it the perfect level of heat. A splash of white balsamic vinegar brightens everything up, and a drizzle of honey over each bowl brings it all in balance. It's perfect for Hatch chile season or any time you're craving a spicy twist on tomato soup.

Why You'll Love This Spicy Tomato Soup

• Deep roasted flavor from fresh summer tomatoes, garlic, and onion
• Smoky heat from Hatch chiles and chipotle chile powder
• Naturally gluten-free and it's easy to make vegetarian
• Cozy and nourishing with a hint of brightness from vinegar and basil
• Easily customizable-adjust the spice level or add a swirl of cream

Ingredients You'll Need

Here's what goes into making this spicy tomato soup:

• 4 large summer tomatoes: perfect for roasting
• ¼ red onion: adds a little sweetness and depth of flavor
• 6 garlic cloves: always add garlic!
• 8-10 fresh basil leaves: every tomato soup should have fresh basil
• Extra-virgin olive oil: for roasting
• 1 cup low-sodium chicken broth: or vegetable broth for a vegetarian version
• ¼ cup whole milk: makes it just slightly creamy
• Splash of white balsamic vinegar: for brightness
• 1 tablespoon diced fire-roasted Hatch chiles: or use canned fire-roasted green chiles
• ⅛-¼ teaspoon chipotle chile powder: for smoky heat
• Honey, optional but recommended: a light drizzle balances the spice

Step-by-Step Instructions

This roasted tomato soup comes together quickly and tastes like it simmered all day!

1. Roast the vegetables: Preheat your oven to 450°F. Arrange the tomato halves (cut side down), red onion, garlic cloves (unpeeled), and basil on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast until blistered: Roast for 25-30 minutes or until the tomatoes are lightly blackened and everything is very soft and fragrant.
3. Transfer to a pot or blender: Remove from the oven and transfer everything (including the juices) into a soup pot or high-powered blender. If using a Vitamix, you can blend until very smooth and hot. Otherwise, transfer it to a pot and use an immersion blender.
4. Add flavor and blend: Stir in the chicken broth, whole milk, fire-roasted Hatch chiles, chipotle chile powder, and white balsamic vinegar. Blend until it's smooth, then simmer until it's very hot.
5. Season and serve: Taste and adjust with more salt, pepper, or chipotle if desired. Strain it for an extra-smooth texture, if preferred. Drizzle with a little honey just before serving.

Serving Suggestions

This spicy tomato soup is delicious on its own or served with:

• Grilled cheese sandwiches (classic!)
• Crusty bread or garlic toast
• A swirl of crème fraîche or sour cream
• Roasted corn or avocado slices as toppings
• Chopped fresh herbs like basil or oregano
• A simple green salad

Storage & Freezing Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Let cool completely, then freeze for up to 3 months.
• To reheat: Warm the spicy tomato soup gently on the stovetop, stirring occasionally. Add a splash of broth or milk to thin it out, if needed.

Variations

• Make it vegan: Use vegetable broth and swap the milk for a plant-based milk.
• Extra heat: Add more chipotle chile powder, cayenne, or fresh jalapeño.
• Creamier version: Stir in a spoonful of Greek yogurt, cream cheese, or heavy cream at the end.
• Add protein: Stir in white beans, shredded rotisserie chicken, or cooked quinoa.

Frequently Asked Questions

Is this soup very spicy? Yes, but it has a mild to medium heat. The chipotle chile powder adds smokiness and depth without overpowering the tomato flavor. You can easily adjust the heat by using more or less.

Can I use canned tomatoes instead of fresh? Yes! Use one 28-ounce can of whole peeled tomatoes, but roasting fresh tomatoes gives this soup a much deeper, richer flavor.

What are Hatch chiles, and where can I find them?
Hatch chiles are green chiles grown in Hatch Valley, New Mexico. They have a unique smoky-sweet heat. Look for them fresh in late summer or frozen/canned year-round in most grocery stores (you can also order them online). We wrote a guide that answers common questions about hatch chiles and includes 60 of the best Hatch chile recipes around!

Can I make this soup ahead of time? Absolutely. The flavor gets even better after a day in the fridge!

If you're hooked on Hatch chiles, there are plenty more ways to enjoy that smoky, slightly spicy flavor! For something hearty and comforting, try this Hatch chile chicken tortilla soup. If you're looking for something cheesy, this Hatch chile cheese sauce is always a hit at parties (or, let's be honest, dinner). Don't miss the Hatch chile sauce for enchiladas - it's incredible on burritos and enchiladas! And for something a little lighter, the summer corn and hatch chile soup is bursting with sweet and spicy flavor.

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Spicy Tomato Soup with Hatch Chiles

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This Spicy Tomato Soup is everything you want in a cozy, comforting bowl, with a smoky kick that sets it apart from the classic version.

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Ingredients

• 4 large summer tomatoes, cut in half
• ¼ red onion
• 6 garlic cloves
• 8-10 basil leaves
• extra-virgin olive oil
• course salt & freshly ground black pepper
• 1 cup low-sodium chicken broth
• ¼ cup whole milk
• splash of white balsamic vinegar
• 1 tablespoon diced fire-roasted hatch chiles, or from a can of fire-roasted green chiles
• ⅛-1/4 teaspoon chipotle chile powder
• drizzle of honey on each bowl of soup (optional)

Instructions

1. Preheat oven to 450F.
2. Place tomato halves (cut-side down), onion, unpeeled garlic cloves and basil leaves on baking sheet. Drizzle with olive oil until just coated; season with salt and freshly ground pepper. Roast for 25-30 minutes or until tomatoes are blackening on top and vegetable are very soft.
3. Remove from oven and put everything in a soup pot (I use my Vitamix; just blend all ingredients until very smooth and steaming hot, then season to taste). Add all remaining ingredients to pot and blend using an immersion blender. Simmer until very hot then season with additional salt and freshly ground pepper to taste. Strain soup if desired.
4. Add a drizzle of honey to each bowl, if desired.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 528mgCarbohydrates: 22gFiber: 4gSugar: 12gProtein: 6g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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