Roasted Hatch Green Chile Soup

We love Soups made with Roasted Hatch Green Chiles or Roasted Jalapeño Chiles. The creamy ones are incredible. Here's my latest version of Roasted Hatch Green Chile Soup.

Now it needs the Heavy Cream.

Still needs the Tomatoes and Mushrooms to finish the recipe.

This is the final soup with the Tomatoes and Mushrooms added.

4 - canned Roasted, Whole Hatch Green Chiles, diced. I find that the canned ones are just as good and saves me the trouble of roasting them myself.
2 Carrots, diced
1/2 C diced Onion
2 Cloves of Garlic, minced
2 TBS Olive Oil
2 TBS Butter, room temperature
1/4 C Flour
1/2 tsp Salt
2 1/2 C Vegetarian Chicken Broth
1/2 C Heavy Cream
1/2 C drained, canned Diced Tomatoes.
1/4 C Sliced Fresh Button Mushrooms

In a Cast Iron Dutch Oven or a Soup Pot on medium high heat:
Olive Oil
Heat first.

Add:
Carrots
Onion
Cook 3 - 5 minutes

Add:
Garlic
Hatch Green Chiles
Cook 1 minute.

Add:
Butter, until melted.

Add:
Flour, slowly
Salt
Whisk well.

Add:
Broth, a ladle at a time.
Whisk well after each addition.
Bring to a Boil for 5 minutes.

Add:
Heavy Cream
Bring back to a Boil.
Reduce heat to a simmer.
Use an immersion blender and puree the soup until creamy smooth.

Add:
Tomatoes
Mushrooms
Simmer for 5 minutes.
Serve hot!

Enjoy!
Peace in the Kitchen!