A few college semesters ago, a friend of mine took me out to lunch. I had never been to Rockfish but I love seafood and thought it was worth a shot. We decided to just have a couple of appetizers. After a glance through the menu I stumbled upon a jalapeno soup on the menu and just knew I had to try it. When the bowl came out to my dismay it was white and creamy! Creamy jalapeno soup? Yes, it was strange but after a few bites I was completely hooked. That’s the inspiration behind this Roasted Jalapeno Soup.
I decided to try and replicate it at home. If not replicate it at least come up with a tasty jalapeno soup. This is a simple and healthy lunch that can be served with crackers, croutons, or bread. This soup doesn’t take to long to make other then waiting for it to thicken. Roasting the peppers makes them soft for eating and just gives this soup so much flavor.
You can see here what the peppers look like before and after they are roasted. There is no need to remove the skin. You definitely want to remove the ribbing and seed though or your mouth is going to be on fire!
Roasted jalapeno soup only has a bit of a bite to it. It’s not very spicy as the heavy whipping cream tones it down. It’s great for a sore throat too. Heat that yuck right out of you! This soup is also good to serve as a beginning course to a meal especially seafood. Just having this soup makes me crave fried shrimp and coleslaw. Probably one of the best start soups. Not sure how I would end that meal though. Maybe some salted caramel cheesecake. What dessert would you make?
Here is my second favorite soup recipe.
Roasted Jalapeno Soup
Yield 4 Serings
Roasted jalapeno soup with shredded carrots and a silky texture.
- 4 jalapenos' de-seeded, de-ribbed, and roasted
- 2 carrots; grated
- 1 white onion; minced
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 tablespoons Wondra flour
- 1- 32 ounce box of chicken broth
- 1 cup heavy whipping cream
- Salt and pepper to taste
- Preheat oven to 400F and place de-seeded and de-ribbed jalapenos faced down on a cookie sheet lined with parchment paper. Roast jalapenos for 15 minutes till the skin is lifting from the jalapeno.
- In a medium sauce pot add minced onions and olive oil. Saute until softened. Add butter and Wondra flour. Stir well until thick. Add in grated carrots and jalapenos. Pour in chicken broth and bring to a boil. Add in heavy cream. Stir well and bring to a boil. Once boiling, lower the heat to low and simmer for about 10 to 15 minutes until the soup is thick and creamy. If not thick enough you can add more Wondra. You may whisk lumps out.
- Serve with croutons, crackers, or by itself.
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