Creamy Roasted Jalapeno Soup

"My garden went crazy with jalapenos last year, so I roasted and froze tons of them. I was craving soup today and came up with this soup - I hope you like it! It could be made vegetarian by substituting veggie broth for the chicken broth."
 
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Ready In:
40mins
Ingredients:
12
Yields:
1 pot
Serves:
8
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ingredients

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directions

  • In a heavy-bottomed pot over medium high heat, melt butter. When foaming, add onion, garlic and bell pepper and saute until softened, about 8 minutes.
  • Stir in flour to make a roux (flour/fat paste). Stir for about 3 minutes, or until all flour is incorporated and mixture has turned a light brown.
  • Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
  • Stir in jalapenos and cook for a minute. Blend mixture, either in a regular blender and returning to the pot, or right in the pot with a stick blender.
  • Add cheese to soup and stir until melted. Add salt to taste (always taste first!), then add freshly ground black pepper to taste. Stir well.
  • Serves 8. Garnish each bowl with chopped parsley and a sprinkle of cayenne pepper. Enjoy!

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RECIPE SUBMITTED BY

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"
 
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