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Photo of Roasted Jalapeño Soup

roasted jalapeño soup

Yes, fall is upon us. And yes, I am predictable when it comes to fall. The temperature drops below 75 degrees and all of a sudden I’m nonchalantly strolling around in boots and scarves, looking for all things pumpkin flavored, and, of course, experimenting with new soup recipes.

I wanted to try something with a little spice – a little bit of Southwestern flair. I found this Roasted Jalapeño Soup recipe & decided to work off of it to come up with something my own. The results were… amazing. This may be my new favorite (I know I say that about all the soups, but reallllllyyyy… this is good).

photo of jalapeño soup

5 from 1 reviews
roasted jalapeño soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 medium green jalapeño peppers
  • 1 pkg bacon
  • 3 carrots, peeled and chopped
  • 1 chopped onion
  • 3 cloves garlic, peeled and minced
  • 1 can green chiles
  • ½ cup all-purpose flour
  • 1 tsp salt
  • 4-5 cups chicken broth (I made my own)
  • ½ cup heavy whipping cream (optional)
  • 1 large can diced tomatoes, drained
  • 1 cup frozen corn
  • Salt, to taste
Instructions
  1. Preheat oven to 400F. Line a baking sheet with foil. Cut off the stem of each jalapeno then cut in half lengthwise and remove the seeds and membrane. Place them face down on the sheet. Roast for 15 minutes or until slightly darkened. When cool enough to handle, chop.
  2. In a stock pot, cook the bacon until nice and done. Set bacon aside, and leave enough grease in the pan to sautee the onions, carrots, and garlic. Sautee until onions are translucent, then add chopped jalapenos & chiles. Add salt & flour until everything is covered, then whisk in chicken broth and bring to a boil. Cook until the soup has thickened, about 5-7 minutes.
  3. Once thickened, add about half of the soup to a blender then puree until smooth. Pour back into the sauce pan. Stir in the tomatoes, corn, bacon, and cream. Simmer until hot then serve immediately.

 

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