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Ever have somebody suggest a recipe to you, find the name not so appetizing, but once you see a picture and decide to make it, it’s one of the best recipes ever? I harvested tons and tons of jalapenos from my garden this year. So many that I need to freeze most of them. As I was asking for recipe ideas, my friend Jenne suggested Roasted Jalapeno Soup. The first thing that came to mind was green soup that sets your mouth on fire. She sent me her post and picture of it, and it looked nothing like I had envisioned. It was this beautiful orange color from the carrots. In fact, not a hint of green was found. Today for #SundaySupper, we are sharing Soul Warming Recipes that you can make as the days get shorter and the weather gets colder. If this Roasted Jalapeno Soup isn’t the definition of soul warming (literally), I don’t know what is.
Roasting vegetables, peppers included, is a great way to bring out their flavor as you cook them. My biggest concern was the heat factor. Jenne said the seeds and membrane are removed (where most of the spiciness is), but if I was still concerned, I could cut back on how many I used. I chose four small green jalapenos, cut them in half lengthwise, scooped out the middles, and placed them cut-side down on a cookie sheet then roasted them until darkened. Peeling the skins is optional, but I left them on. Less work and you are pureeing the soup anyway.
I was so shocked at how delicious this soup was. So delicious in fact that I had no plans of sharing until I took a bite. This soup is such a crazy idea, yet it worked. Even my coworkers were scared that I made Roasted Jalapeno Soup, but after one bite, they wanted more.
Despite the color and texture, there is no cheese. Can you believe that? Jalapenos with no cheese? The color comes from the carrots. I did adjust Jenne’s recipe because I am not a fan of straight-forward pureed soups. I need to have some substance, something to chew, for it to be satisfying. After pureeing the soup, I added in chopped tomatoes and raw mushrooms. I learned a trick from watching Chopped. The one contestant made a creamy soup and added raw mushrooms at the very end to soak up the flavors. I love the texture of the raw mushrooms (which become slightly softer after soaking up the soup). The first time I made this soup, I added already cooked shrimp. This time around, however, I had no shrimp to add, so there is none in the photos. You can also add in shredded chicken if you have some leftover from another meal.
Now to answer the biggest question going through your mind right now – just how spicy is this soup? When you first take a bite, you taste the melody of flavors from the carrots, onions, and peppers. After a few seconds, you feel a little kick in the back of your throat. Not enough to make you cry or set your face on fire, but enough that you’d want a nice glass of water nearby. You don’t even need milk. However, if it does end up being too spicy, add some milk or heavy cream into the broth to cool it down. Dairy helps cut back on the heat. I will admit I am a wimp and can’t eat a big bowl of this at one time, but it makes a nice starter to a Mexican-inspired meal.
Roasted Jalapeno Soup
Author: Carla Cardello (www.chocolatemoosey.com)
Serves: 2 cups
Ingredients
- 4 green jalapeno peppers
- 1/2 cup carrots, peeled and chopped (roughly 2 carrots)
- 1/2 cup onion, peeled and chopped (roughly 1 small onion)
- 2 cloves garlic, peeled and minced
- 2 tbsp olive oil
- 3 Tbsp butter, softened
- 1/4 cup flour
- 2 1/2 cups chicken stock
- 1/2 cup heavy whipping cream
- Salt and pepper
- 1/2 cup tomatoes, chopped and peeled
- 1/4 cup mushrooms, sliced
Instructions
- Preheat oven to 400F. Line a cookie sheet with foil. Cut each jalapeno in half lengthwise and remove the seeds and membrane. Place them face down onto the cookie sheet. Roast for 10-15 minutes or until slightly darkened. When cool enough to handle, chop.
- In a medium sauce pot, heat the olive oil. When hot, saute the carrots, onion, and garlic for about 5 minutes or until the carrots and onions start to soften.
- Add in the butter. Once the butter has melted, stir in the flour until everything is coated. Stir in the chopped jalapenos. Slowly stir in the chicken stock and bring to a boil. Then stir in the heavy cream and bring back to a boil. Turn the heat down to simmer and cook until the soup has thickened, about 5-7 minutes. If you feel that your soup isn’t thick enough, add more flour, 1 tablespoon at a time.
- When the soup has thickened, turn off the heat. If using an immersion blender, blend the soup directly in the pan. If using a regular blender, add about half the mixture then puree until smooth.* Add the rest of the soup then puree until smooth. Pour back into the sauce pan. Stir in the tomatoes and mushrooms. Reheat if necessary.
Notes
*Hot soups expand much greater in a blender than cold soups. Use extra caution and do not overfill the blender. Pulse a few times before turning the setting on low.
Source: Adapted from Mooshu Jenne
Now that you are all warmed up from the Roasted Jalapeno Soup, be sure to stop by my friends and warm up with their recipes:
Main Entrees:
- Carrot, Parsnip and Lentil Casserole - Happy Baking Days
- Chicken with Herbed Dumplings – Bobbi’s Kozy Kitchen
- Chicken pot pie – Gotta Get Baked
- Cholula Chicken Enchiladas – Kwistin’s Favorites
- Eggplant Parmesan – The Hand That Rocks The Ladle
- Roasted Roots and Fruits with Sausage – Shockingly Delicious
Chili/Stews:
- Beer-Braised Beef – Sustainable Dad
- Bigos {Authentic Polish Hunter’s Stew} – From Fast Food to Fresh Food
- Brunswick Stew and Rice – Big Bear’s Wife
- Calico Beans – Home Cooking Memories
- Carbonnade Flamande – The Girl In The Little Red Kitchen
- Chicken Cacciatore {Hunter Style Stew} with Easy Creamy Polenta –Webicurean
- Chicken & Mushroom Stew On Egg Noodles – Galactosemia in PDX
- Cowboy Beef Stew - Comfy Cuisine
- Ham and String Beans – Cindy’s Recipes and Writings
- Hearty Moose Meatball Stew – Mrs. Mama Hen
- Jalapeno Popper Chicken Chili - Hezzi-D’s Books and Cooks
- Lentil and Chorizo Stew – Vintage Kitchen Notes
- Seafood Gumbo and Soul Warming #SundaySupper Wine Pairings - ENOFYLZ Wine Blog
- Soul Warming Hearty Beef Stew - In The Kitchen With KP
Soups:
- 30 Minute Black Bean Soup – Supper for a Steal
- Black Bean Soup – Basic and Delicious
- Black Bean Soup with Hot Roast Pepper Cream - The Lovely Pantry
- Canadian Beer Cheese Soup – Juanita’s Cocina
- Chicken Soup with Dumplings – The Messy Baker
- Chicken Tortilla Soup – Dinners, Dishes and Desserts
- Coconut Curry Chicken Soup – Damn Delicious
- Easy Chicken and Dumplings – My Catholic Kitchen
- Easy Italian Wedding Soup – Family Foodie
- Easy Wonton Soup – Soni’s Food
- French Onion Soup – Momma’s Meals
- Homestyle Chicken and Dumplings – I Run For Wine
- Lasagna Soup – Cravings of a Lunatic
- Lemon Chicken Noodle Soup – Mangiamo
- Lentil and Bacon Soup – Small Wallet, Big Appetite
- Lentil Soup with Spinach – Mama’s Blissful Bites
- Peppery Mulligatawny Soup with Cherry Tomatoes & Cilantro – Sue’s Nutrition Buzz
- Pozolillo Verde {Green Chicken & Corn Pozole} – La Cocina de Leslie
- Red Lentil Soup with Crispy Aromatic Coriander – Chattering Kitchen
- Roasted Jalapeno Soup – Chocolate Moosey
- Rule of Thirds Soup - What Smells So Good?
- Seafood Chowder – Noshing with the Nolands
- Spanish Garlic Soup – Pippi’s In The Kitchen Again
- Spicy Gumbo Z’herbes – Pescetarian Journal
- Spicy Korean Brisket Soup {Yukgaejang} - Crispy Bits & Burnt Ends
- Spicy Seafood Noodle Soup {Jjamppong} – Kimchi Mom
- Spicy Udon Noodle Soup – My Trials In The Kitchen
- Turkey Noodle Soup – Magnolia Days
- Tuscan Bean Soup - The Wimpy Vegetarian
- Twisted Chicken Noodle Soup – The Meltaways
- Warm You Up Spicy Bacon Cheeseburger Soup - Daily Dish Recipes
Desserts/Beverages:
- Hot Fudge Pudding Cake – That Skinny Chick Can Bake
- White Hot Chocolate with Orange – GirliChef
Join on us on Twitter throughout the day during #SundaySupper. In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.
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Amazing! That soup bowl is just too cute. And I’m such a jalapeño fanatic so this soup is jus screaming my name! I may just add a couple of extra peppers for more heat though! :)
So yummy! It looks creamy and wonderful Carla, just the right soup for a night in. Love the idea of roasting jalapeños, and now I know I can freeze them!
I am not used to you having a non-dessert #SundaySupper but this recipe is just fabulous! Can’t wait to try it.
This sounds so good Carla – something different!
Yummy! I would probably double the jalapenos because I love spicy and heat. Adding shrimp sounds incredible. It’s a must make soup for me.
I remember seeing your guys talk about this soup on twitter. I still have plenty of jalapenos on my plant. I will be giving this recipe a try in the coming weeks. Thanks for sharing Carla and Jenne!
Yummo, anything with jalapenos grabs my attention and then putting it in a warm amazing soup, perfect!!
We love spice here so I can’t wait to give this gorgeous soup a try!!!
oH I will bet this was just wonderful. I love hot peppers.
Okay, this sounds AND looks amazing! I already knew I wanted to make just from hearing the name…but you’re right – the photos sealed the deal. Need it.
I can’t believe there’s no cheese in this!
Pinned this. Making it tomorrow. :D
Wow, Carla, this looks and sounds fantastic! I love jalapenos, so you know I’m going to try this!
I like the idea of adding the mushrooms at the end to absorb the flavour. The carrots sure did a wonderful job on the colour! Gorgeous!
Oh this looks right up my alley!Love spicy and heat and your soup is a must try :)Lovely flavor combinations!!
I just bought a bunch of jalapeno peppers at the Farmers’ Market this morning may have to give this recipe a try to put them to good use!
Wow! No cheese?! Amazing – I wish my family would be able to handle a little heat the soup looks divine!
This sounds so good. You did a fantastic job of really painting a picture of what the flavours do in your mouth. Now I can’t wait to give it a try.
Wow! This sounds incredible, Carla! And, as usual, your photos are pure perfection!
I totally couldn’t believe there was no cheese!! You know me, I love my spicy stuff, so win for you!
I just love the pictures! I need to remake the soup and get better pictures. Mine are super dark. I want to try it with mushrooms now :) I do have jalapenos! Maybe lunch today :) Thank you very much for the shout out and glad so many people would like to try the recipe.
This is revolutionary! LOL – I love jalapeno and never thought of this. And the way you capture it is so beautiful!
Roasting Jalapeno’s definately brings out a wonderful flavor. So jealous of your garden. I can’t believe there is no cheese in the soup. In shock that the color comes just from the carrots. Looks beautiful Carla. And your crockpot is too cute.
Love the color, but I’m a wimp, I’d never be able to tolerate even the mild heat from this soup!
Interesting flavor combos!
Wow – what a great soup. Spicy, and no cheese – yum!
I love jalapenos. I love creamy soup. Put the 2 together and you have a winner. I featured this recipe over @Feed Your Soul on my Friday Five – http://chefpeterskitchen.blogspot.com/2012/11/friday-five-vegetarian.html
Can I have a bowl now? My mouth water now after seeing all your beautiful pictures. How I wish I can grab some from the monitor:p
Carla, this soup looks absolutely delicious! You know I love me some jalapeños, so I can’t wait to try this recipe. Pinned!
I love spicy foods. I would have been hesitant too just from the title, but after reading your post, all I can say is sign me up!
Hi! Stopping by to let you know that your Jalapeno Soup was one of my favorite discoveries this week. So, I shared it with my readers here: http://www.tumbleweedcontessa.com/blog/weekly-rays-of-sunshine-5-and-family-favorite-holiday-sides/
This sounds so yummy!
I tried this soup and it was awesome. My kid loved this soup.Thanks for sharing.