This soup is so incredibly delicious! It super quick and when served with fresh hot scones, it makes for an amazing dinner!
Roasted Jalapeno Soup
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Author: Carla Cardello
(www.chocolatemoosey.com)
Serves: 2 cups
Ingredients
- 4 green jalapeno peppers
- 1/2 cup carrots, peeled and chopped (roughly 2 carrots)
- 1/2 cup onion, peeled and chopped (roughly 1 small onion)
- 2 cloves garlic, peeled and minced
- 2 tbsp olive oil
- 3 Tbsp butter, softened
- 1/4 cup flour
- 2 1/2 cups chicken stock
- 1/2 cup heavy whipping cream
- Salt and pepper
- 1/2 cup tomatoes, chopped and peeled
- 1/4 cup mushrooms, sliced
Instructions
- Preheat oven to 400F. Line a cookie sheet with foil. Cut each jalapeno in half lengthwise and remove the seeds and membrane. Place them face down onto the cookie sheet. Roast for 10-15 minutes or until slightly darkened. When cool enough to handle, chop.
- In a medium sauce pot, heat the olive oil. When hot, saute the carrots, onion, and garlic for about 5 minutes or until the carrots and onions start to soften.
- Add in the butter. Once the butter has melted, stir in the flour until everything is coated. Stir in the chopped jalapenos. Slowly stir in the chicken stock and bring to a boil. Then stir in the heavy cream and bring back to a boil. Turn the heat down to simmer and cook until the soup has thickened, about 5-7 minutes. If you feel that your soup isn’t thick enough, add more flour, 1 tablespoon at a time.
- When the soup has thickened, turn off the heat. If using an immersion blender, blend the soup directly in the pan. If using a regular blender, add about half the mixture then puree until smooth.* Add the rest of the soup then puree until smooth. Pour back into the sauce pan. Stir in the tomatoes and mushrooms. Reheat if necessary.
Notes
*Hot soups expand much greater in a
blender than cold soups. Use extra caution and do not overfill the blender.
Pulse a few times before turning the setting on low.
