Creamy Basil Tomato Soup
2 tablespoons unsalted butter
1 onion, coarsely chopped
2 cloves garlic
1 ½ cups chicken broth
1 teaspoon Hatch Spice Blend
2 (14-ounce) cans of fire-roasted tomatoes (put into food processor and pulse until almost puree)
4 tablespoons fresh basil chopped
1 16 oz tub of tri-color tomatoes (I cut the tomatoes in half, spray with extra virgin olive oil, and roast in the oven for 30 minutes at 400° degrees)
Coarse kosher salt and freshly ground pepper
1 ½ cups FCC Sun-Dried Chile (I use a medium blend)
1 cup heavy cream
Melt butter in a medium stockpot over medium heat.
Cook onion and garlic, constantly stirring, until soft and translucent, about 3 minutes.
Put can tomato into a slow cooker, FCC Hatch Spice Blend, FCC Sun-Dried Chile, roasted tri-color tomatoes, and chicken broth.
Add all other ingredients and put on low for 4 hours.
Whisk in cream, season with salt and pepper, and serve immediately.
I topped with some Monterey Cheese and made Grilled Cheese Sandwiches.
Recipe by Cindy Duncan from Fresh Chile Cookin'! page on Facebook.
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