Roasted Jalapeno Soup
User Reviews
4.1
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
4
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Calories
150 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
Vegetarian
Roasted Jalapeno Soup
Description
This Roasted Jalapeno Soup features roasted jalapenos blended into a base of sautéed onions, garlic, butter, and flour that thickens the broth. Potato adds body and mellows the heat from jalapenos. Mexican oregano and optional cumin contribute gentle herbaceous notes. The soup is simmered and blended to a smooth consistency.
The roasting softens the jalapenos and deepens their flavor while mellowing some heat. The resulting soup has a creamy texture with mild to moderate spiciness depending on the quantity of jalapenos used. Garnishes such as crema, fresh cilantro, a squeeze of lime, or crumbled cheese add freshness and richness.
This soup suits a colder day or when a warming, smoky heat in a smooth presentation is appreciated. Adjusting the jalapeno and potato ratio lets you control spiciness. It pairs well with bread or as a starter to a Southwestern or Mexican-themed meal.
By increasing potato or reducing jalapenos, the heat level can be tempered. Adding garnishes like crema will also mellow spiciness without losing flavor depth.
Ingredients
- 4-6 jalapeno pepper I used 4 larger ones
- 1/2 potato I used Russet variety
- 1 onion small
- 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
- black pepper freshly cracked
Optional garnishes:
- crema
- cilantro freshly chopped
- lime squeeze
- hot sauce
- cheese crumbled
- pickled vegetables diced
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
- You can reduce the heat by using more potato or fewer jalapenos to suit your spice preference.
- Consider garnishing with crema, cilantro, or cheese to complement the smoky jalapeno flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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