Preheat your oven to 450°F (232°C). Place the hatch chiles on a baking sheet in a single layer and roast them for about 15 minutes, turning occasionally until their skins are charred and blistered.

While the chiles are roasting, heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for about 5 minutes until they become translucent.

Once the chiles are roasted, let them cool slightly before peeling off the skins. Chop the chiles and stir them into the pot with the sautéed garlic and onions. Add ground cumin, salt, and pepper, mixing thoroughly.

Pour in 4 cups of broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes.

Carefully blend the soup using an immersion blender until smooth, or transfer to a traditional blender in batches.

Return the blended soup to the pot, stir, and serve hot. Garnish with fresh cilantro and enjoy with crusty bread or tortilla chips.