SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP

Sonoran-Style Potato, Cheese, and Tomato Soup image

Provided by Christian Reynoso

Time 45m

Yield 4 servings

Number Of Ingredients 14

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3 Tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
1-2 poblano or Anaheim chiles, seeds removed, thinly sliced
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
3 large garlic cloves, thinly sliced
1 Tbsp. tomato paste
1 medium green or yellow summer squash, cut into ½" pieces
1 lb. Yukon Gold potatoes (3-4 large), scrubbed, cut into ½" pieces
6 cups chicken broth (not low-sodium)
1 cup cherry tomatoes, halved
⅓ cup oregano or marjoram leaves
1½ tsp. red wine vinegar
½ cup whole milk or half-and-half (optional)
10 oz. queso fresco, cut into ½" pieces

Steps:

Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up 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 are almost falling apart, 15-20 minutes.
Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.