4.1 from 150 votes
Roasted Jalapeno Soup
This Roasted Jalapeno Soup is delicious AND fiery. Can't have one without the other :)
Prep Time
20 mins
Cook Time
20 mins
Servings: 4
Calories: 150 kcal
Course:
Main Course , Appetizer , Soup
Cuisine:
Vegetarian
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
Optional garnishes:
- crema
- Freshly chopped cilantro
- squeeze of lime
- hot sauce
- crumbled cheese
- diced pickled veggies
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.
Cup of Yum
Notes
- This soup is spicy! You can dilute the heat by using more potato, or by using less jalapenos.
Nutrition Information
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
% 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.