Easy, spicy Hatch chile cream soup is low carb and gluten free. from Lowcarb-ology.com
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Hatch Chile Cream Soup

Creamy, spicy Hatch chile soup is infused with the flavors of the southwest. Just 3.2 net carbs per serving.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Author Marye

Ingredients

  • 2 tablespoons butter divided use
  • 1/4 cup chopped onion
  • 1/4 to 1/2 cup canned or cooked hatch chiles drained well and patted dry.
  • 1 pound cauliflower broken into florets
  • 2 1/2 cups unsweetened cashew milk divided use
  • 4 ounces cream cheese
  • 1 teaspoon salt
  • 1 1/2 teaspoons cumin
  • 1 teaspoon garlic
  • 1/4 cup heavy cream
  • Smoked paprika
  • Sour cream shredded cheese, paprika for garnish.

Instructions

  • Melt 1 tablespoon of the butter in a heavy pan and saute the onions until translucent.
  • Add the chiles and continue to cook until they have browned slightly.
  • Remove from heat.
  • Bring a saucepan of water to a boil and add the cauliflower.
  • Simmer until the cauliflower is completely tender.
  • Drain.
  • Add the cauliflower and 1 cup of the cashew milk to a blender.
  • Blend until smooth.
  • Add the onions, Hatch chiles, and 1/2 cup of the cashew milk.
  • Blend until smooth and completely mixed.
  • Pour half of the mixture into the saucepan.
  • Add the cream cheese to the mixture remaining in the blender and blend until smooth.
  • Pour into the saucepan and add the remaining cashew milk and the remaining butter.
  • Stir in the salt, cumin, and garlic.
  • Bring to a simmer, stirring often.
  • Taste and adjust seasonings.
  • Whisk in the heavy cream and heat through.
  • Ladle into bowls and dust with smoked paprika.
  • Serve with grated cheese and sour cream if desired.

Notes

you can substitute poblano chiles if you want to.