Chile and Green Tomato Soup

October 22, 2009

Chile and Green Tomato Soup

Sara Jones, Tucson CSA

2 tablespoons oil
1 onion, diced
4 cloves garlic, minced
1 teaspoon ground cumin
7-10 freshly roasted green chilies
2-3 green tomatoes, diced
4 medium potatoes, peeled and cut into 1-inch cubes
1 quart water
Shredded cheddar cheese and sour cream, to garnish
Salt, to taste

In a large soup pot, sauté onions, garlic and cumin over medium
heat. When onions are soft, add green chilies and tomatoes.
Simmer 10 minutes, stirring every minute or so. Add potatoes
and water. Cook over medium heat until potatoes are done, 10
to 20 minutes. Add salt to taste. Puree soup, or leave chunky, as
desired. Garnish individual bowls with cheese and sour cream.

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