Nutrition

Ingredients

• 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

Instructions

1. 1 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.
2. 2 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.
3. 3 Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.

Original Source

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