Sonoran Potato, Cheese and Tomato Soup

Okay, you are going to like this. It's a vege-based soup, with some dairy, and is super easy to make and perfect for summer soups. I borrowed heavily from this recipe. Check it out!

Ingredients

• 3 Tbsp. extra-virgin olive oil

• 1 medium red onion, finely chopped

• 2 poblano chiles, seeds removed, thinly sliced

• 1 tsp. kosher salt, plus more to taste

• 3 large garlic cloves, thinly sliced

• 1 Tbsp. tomato paste

• 1 medium Mexican squash, cut into ½" pieces

• 1 lb. Yukon Gold potatoes scrubbed, cut into ½" pieces

• 6 cups chicken broth 

• 1 cup cherry tomatoes, halved

• ⅓ cup oregano leaves

• 1½ tsp. red wine vinegar

• ½ cup half-and-half 

• 10 oz. queso fresco, cut into ½" pieces

Directions

1. Step 1 Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chiles, and 1 tsp. kosher salt, stir until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up the paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes almost fall apart, 15–20 minutes.

2. Step 2 Add tomatoes to the pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano, and vinegar, and simmer for 2 minutes to allow flavors to blend. Remove from heat and stir in half and half. Taste the soup and season with more salt if needed.

3. Step 3 Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese clumping.

Try this soup - its easy and really good!