Roasted Jalapeno Soup

Roasted Jalapeno Soup may sound crazy, but believe me – it’s crazy good. Spice dinner up a notch with this creamy soup.


Roasted Jalapeno Soup kicks dinner up a notch

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, a friend suggested Roasted Jalapeno Soup. The first thing that came to mind was green soup that sets your mouth on fire. She sent me her 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.


Roasted Jalapeno Soup kicks dinner up a notch

Roasting vegetables, peppers included, is a great way to bring out their flavor as you cook them. My biggest concern was the heat factor. My friend 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.


Roasted Jalapeno Soup kicks dinner up a notch

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 the original 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.


Roasted Jalapeno Soup kicks dinner up a notch

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
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 4 medium green jalapeno peppers
  • 2 carrots, peeled and chopped
  • 1/2 cup chopped onion
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter, softened
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 cups chicken or vegetable broth
  • 1/2 cup heavy whipping cream or milk
  • 1/2 cup seeded and chopped tomatoes (can use also used canned if tomatoes are out of season)
  • 1/4 cup sliced mushrooms
Instructions
  1. Preheat oven to 400F. Line a baking sheet with foil. Cut off the stem of each jalapeno then cut in half lengthwise and remove the seeds and membrane. Place them face down on the sheet. Roast for 15 minutes or until slightly darkened. When cool enough to handle, chop.
  2. In a Dutch oven or other large pot, heat the olive oil. When hot, add the carrots and onion and cook until softened, about 3-5 minutes. Add the garlic and chopped jalapeno and cook for 30 seconds.
  3. Add the butter. Once melted, whisk in the flour and salt until everything is coated. Slowly whisk in the broth and bring to a boil. Cook until the soup has thickened, about 5-7 minutes. Stir in the heavy cream then bring back to a boil.
  4. Once thickened, add about half of the soup to a blender then puree until smooth (be very careful as hot liquid expands when blended). Add the rest of the soup then puree until smooth. Pour back into the sauce pan. Stir in the tomatoes and mushrooms. Simmer until hot then serve immediately.

 
Source: Adapted from Mooshu Jenne

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Creamy Onion Bacon Soup


Baked Potato Soup

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Comments

  1. 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! :)

  2. 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!

  3. I am not used to you having a non-dessert #SundaySupper but this recipe is just fabulous! Can’t wait to try it.

  4. This sounds so good Carla – something different!

  5. 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.

  6. 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!

  7. Yummo, anything with jalapenos grabs my attention and then putting it in a warm amazing soup, perfect!!

  8. We love spice here so I can’t wait to give this gorgeous soup a try!!!

  9. oH I will bet this was just wonderful. I love hot peppers.

  10. 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.

  11. I can’t believe there’s no cheese in this!

    Pinned this. Making it tomorrow. :D

  12. Wow, Carla, this looks and sounds fantastic! I love jalapenos, so you know I’m going to try this!

  13. 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!

  14. Oh this looks right up my alley!Love spicy and heat and your soup is a must try :)Lovely flavor combinations!!

  15. 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!

  16. Wow! No cheese?! Amazing – I wish my family would be able to handle a little heat the soup looks divine!

  17. 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.

  18. Wow! This sounds incredible, Carla! And, as usual, your photos are pure perfection!

  19. I totally couldn’t believe there was no cheese!! You know me, I love my spicy stuff, so win for you!

  20. 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.

  21. This is revolutionary! LOL – I love jalapeno and never thought of this. And the way you capture it is so beautiful!

  22. 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.

  23. Love the color, but I’m a wimp, I’d never be able to tolerate even the mild heat from this soup!

  24. Interesting flavor combos!

  25. Wow – what a great soup. Spicy, and no cheese – yum!

  26. 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

  27. 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

  28. Carla, this soup looks absolutely delicious! You know I love me some jalapeños, so I can’t wait to try this recipe. Pinned!

  29. 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!

  30. 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!

  31. I tried this soup and it was awesome. My kid loved this soup.Thanks for sharing.

  32. Skyfowler says:

    Roasted Jalapeno Soup.
    The recipe sounds great and I have an over abundance of jalapenos in my garden this late summer evening. Is there a substitute for the ‘heavy cream?’

    I’ll be making this soup Friday and can’t wait to see the expressions on my mate’s face. He loves hot stuff…

    thanks,
    sky

  33. Elizabeth says:

    I’m a poor 23 year old vegan with limited ingredients so I changed up this recipe a bit. I subbed out heavy cream for soy milk, olive oil for vegetable oil, butter for margarine, chopped garlic for garlic cloves and I did not have any mushrooms :( Still, this recipe was awesome! Thanks!

  34. So this soup looks amazing! And I will definitely have to try it, but what’s the purpose of blending it? Just to chop the veggies?

    • When you cook the onions, garlic, carrots, and jalapenos, the soup will still be chunky after cooking. By blending, you make a smooth base for your soup where you add in the rest of the ingredients.

      • I thought of the soup in two parts. First, the blended portion, which really came out almost bisque-like for me and then a second and final step, adding fun veggies like Shiitake mushroom slices, sun-dried tomato pieces, pieces of dried poblano peppers, radish slices, cherry or grape tomatoes that are whole or sliced in half and of course…more fresh sliced jalapenos – whatever is lying around in the refrigerator. I could even imagine this “soup” creation being used as a sauce, served over grilled chicken, grilled salmon, or mounds of fresh/grilled vegetables and yes, as a first course soup.

  35. I made this for dinner last night, and it was amazing! Your directions were so clear and easy to follow – and I was more than blown away with the results. I added the tiniest pinch of nutmeg to mine…seemed to fit the cool November night quite well! I will be making this again soon!

  36. I found your recipe on Pinterest and made it! You are so right. It is simple but so delicious. I think it would be fun to mix some peppers when they are in season in my garden. I shared your recipe on my blog. http://www.amarmielife.com

  37. I love this soup! The roasted jalapeno flavor really shines through. I nixed the mushrooms (don’t like them) and added chicken and cheese. Will make again.

  38. Made this tonight – and WOW! Absolutely loved it. I even through in an extra jalapeno.

  39. I would Luke to make this but has anyone tried using milk instead of cream? If so, how’d it turn out?

  40. I made this tonight for dinner and it was wonderful. I don’t like mushrooms, so I left them off. My tomatoes were bland so I don’t think they added anything, so I would probably do a little scattering of green onions on the top instead. I used heavy whipping cream instead of milk since I had some in the fridge and wanted to use it up.

    Cant wait to make this again and I’ll do a double batch because it was so good.

  41. How spicy would you say this soup is on a scale from 1-10 with 10 being very spicy?!

    • Honestly, it really depends on how spicy your jalapenos are. I read somewhere that a chef checks for heatness by cutting off the stem with some of the pepper attached then touching her tongue to the bottom of the part she just cut off. If it’s a spicy one, you’ll feel a tiny bite. I’ve tried that method and has helped me so far when cooking. With that said, on average, I’d say around 3-5. If you want it hotter, keep the membrane and seeds. If you want it milder, remove the membrane and seeds.

  42. Hi there,
    I was just wondering if you could use precooked jalapeños that are preserved in brine? Unfortunately I can’t get fresh jalapeños where I live so this is the only option!
    Thanks,
    Leah

    • I personally ever only used fresh jalapenos, but if they are already cooked, I would just skip the roasting part and go straight to cooking. Do taste as you cook as I’m not sure if precooked jalapenos would be spicier (I’m guessing yes from the brine)

  43. MaryAnn Frandsen says:

    Some of my best soup recipes have come from you and this is no exception. I made this tonight and it was absolutely delish! I threw the carrots, onions, and garlic on the cookie sheet with the jalapeños and just roasted everything at once to bring out the wonderful flavors of the vegetables. This is one outstanding, make again, lick my bowl soup! :-)

  44. I made this vegan style. I dropped the butter and used cashew cream. Turned out great.

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