The cheese toasts add a wonderful warm and cozy element to an otherwise healthy and bright roasted tomato and red pepper soup. (Recipe Credit: Adrianna Adarme of Fresh Tastes)
2 red bell peppers, halved, ends trimmed with seeds removed
1 hatch chile
1/2 onion, peeled and kept whole
3 garlic cloves
1 teaspoon salt
3 tablespoons olive oil, divided
Cheesy Toasts:
4 slices of bread, of choice (I used sour dough), cut in half or at a diagonal
1 cup of shredded cheese, of choice (I used a blend of cheddar and mozzarella)
Directions
To Make the Roasted Tomato Hatch Chile Soup: Preheat oven to 300 degrees F. To a baking sheet, add the halved roma tomatoes, red bell peppers, hatch chile (this is for the toasts), halved hatch chiles, onion and garlic cloves. Sprinkle everything with salt and drizzle with the 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.
Using a pair of tongs, add the roasted tomato, bell peppers, onions, garlic cloves and one of the hatch chiles (we’re gonna use the other hatch chile for the toasts). 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. Meanwhile, dice up the hatch chile and set aside.
Bring to a gentle simmer for about 20 to 30 minutes, just so all of the flavors merry together. Give it a taste and add salt to taste (you’ll probably need at least a few teaspoons).
To Make the Cheesy Toasts: Preheat the oven 350 degrees F. Divide the soup into oven-safe bowls and place them on a baking sheet. This makes it easier to take out of the oven. To the top of the soup, add a slice of bread and top with the chopped hatch chile and a generous handful of cheese on top. Transfer to the oven to bake for about 10 minutes, until the cheese is all melty.
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