Roasted Jalapeno Soup

Name: Roasted Jalapeno Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4 serving
Ingredients: 4-6 jalapenos (I used 4 larger ones); 1/2 potato (I used Russett); 1 small onion; 4 garlic cloves; 3 tablespoons butter; 3 tablespoons all-purpose flour; 4 cups stock; 2 teaspoons Mexican oregano; 1/4 teaspoon cumin (optional); 1/2 teaspoon salt (plus more to taste); freshly cracked black pepper; crema; Freshly chopped cilantro; squeeze of lime; hot sauce; crumbled cheese; diced pickled veggies

User Reviews

4.1

150 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Servings
4
Calories
150 kcal
Course
Main Course, Appetizer, Soup
Cuisine
Vegetarian

Roasted Jalapeno Soup

Ximena Brandt

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This Roasted Jalapeno Soup is delicious AND fiery. Can't have one without the other :)

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Ingredients

Servings

4-6 jalapenos (I used 4 larger ones)
1/2 potato (I used Russett)
1 small onion
4 garlic cloves
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups stock
2 teaspoons Mexican oregano
1/4 teaspoon cumin (optional)
1/2 teaspoon salt (plus more to taste)
freshly cracked black pepper

Optional garnishes:

crema
Freshly chopped cilantro
squeeze of lime
hot sauce
crumbled cheese
diced pickled veggies

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Instructions

Start by giving the jalapenos a good rinse. Roast them in the oven (400F) for 20-30 minutes, or until you need them.
Chop up a small onion and saute it in 3 tablespoons butter, stirring regularly. Cook until softened, 5-7 minutes. Add 4 minced garlic cloves and cook briefly, 30-60 seconds. Add 3 tablespoons flour and combine well. Cook for a minute or so, stirring regularly. This flour step will thicken up the soup, but you can consider it optional if you want to avoid flour.
Add the aromatics: 2 teaspoons Mexican oregano, 1/4 teaspoon cumin, 1/2 teaspoon salt, and freshly cracked black pepper. Cook briefly and then add 4 cups of stock and 1/2 diced potato. Cover and let simmer for 10-15 minutes. If the jalapenos are done roasting you can add them in for the simmer, but this is optional.
Add this mixture to a blender along with the roasted jalapenos. Be sure to de-stem the jalapenos. Combine well and add the soup back to the pan. Simmer over medium heat and take a final taste for seasoning. I added another generous pinch of salt to this batch, but keep in mind the exact salt level will depend on which stock you're using. Note: be sure to use caution when blending hot liquids -- I usually just hold a paper towel over any openings just in case you get a geyser!
Serve immediately with your choice of garnish. I topped with Crema, freshly chopped cilantro, and a final squeeze of lime. Yum!!
Store leftovers in the fridge where they will keep for a few days.

Notes

This soup is spicy! You can dilute the heat by using more potato, or by using less jalapenos.

Nutrition Information

Show Details

Calories 150kcal (8%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Sodium 1334mg (56%) Potassium 222mg (6%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1045IU (21%) Vitamin C 25mg (28%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 150 kcal

% Daily Value*

Calories	150kcal	8%
Carbohydrates	17g	6%
Protein	2g	4%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Sodium	1334mg	56%
Potassium	222mg	5%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	1045IU	21%
Vitamin C	25mg	28%
Calcium	37mg	4%
Iron	1mg	6%