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Creamy Basil Tomato Soup

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. 


Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!


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