Creamy Roasted Jalapeno Soup
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
1 pot
- Serves:
- 8
ingredients
- 6 tablespoons butter
- 1 large onion, diced
- 2 garlic cloves, diced
- 1 red bell pepper, seeded and diced (or yellow, or orange, any sweet bell pepper)
- 4 tablespoons flour
- 3 cups chicken stock (preferably homemade)
- 2 cups half-and-half
- 6 jalapeno peppers, roasted, seeded and diced
- 1 cup mexican blend shredded cheese
- salt & freshly ground black pepper, to taste
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 cup flat leaf parsley, freshly chopped
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
Raquel Grinnell
Crownsville, Maryland
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>
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