Homemade In The Kitchen

Small Batch Recipes and Recipes For Two

Roasted Jalapeno Soup

Roasted Jalapeno Soup for two may sound crazy, but it’s crazy good. Spice dinner up a notch with this creamy vegetarian 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.

If this Roasted Jalapeno Soup for two 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 two large 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.


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 kicks dinner up a notch

Roasted Jalapeno Soup

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Spice dinner up a notch with this creamy Roasted Jalapeno Soup.

Ingredients

  • 2 large green jalapeno peppers, cut in half lengthwise and seeds removed
  • 1/2 cup chopped onion
  • 1 large carrot, peeled and chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter, softened
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 1/2 cups chicken or vegetable broth
  • 1/4 cup whole milk
  • 1 small tomato, seeded and chopped
  • 4 large button mushrooms, sliced

Instructions

  1. Preheat oven to 400F. Have a baking sheet ready. Place the jalapenos cut side down on the baking 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 onion and carrot. Cook until softened, about 5 minutes.
  3. Add the garlic and chopped jalapeno. Cook for 1 minute.
  4. Add the butter. Once melted, whisk in the flour and salt until everything is coated. Slowly whisk in the broth.
  5. Bring to a boil. Once boiling, cook until the soup has slightly thickened, about 5 minutes.
  6. Remove from the heat. Add the soup to a blender then puree until smooth (be careful as hot liquid expands when blended).
  7. Pour the soup back into the pot. Stir in the milk, tomatoes, and mushrooms.

Notes

Don't have time to roast the jalapenos? Chop the jalapenos instead then cook them with the carrots. It won't have as much flavor as oven-roasted, but the soup will still be pretty tasty.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Carla Cardello
Cuisine: American / Category: Soups + Stews

More Soup Recipes



Jalapeno Popper Corn Chowder

Cheesy Buffalo Chicken Soup


Broccoli Cheese Soup


Creamy Onion Bacon Soup


Baked Potato Soup

 

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Reader Interactions

Comments

  17. Laura says

    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.

    Reply

  20. Jenne says

    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.

    Reply

  22. Sarah says

    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.

    Reply

  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

    Reply

  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!

    Reply

    • Carla says

      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.

      Reply

      • Skyfowler says

        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.

        Reply

  35. Tia says

    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!

    Reply

  37. Amanda R says

    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.

    Reply

  40. SS says

    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.

    Reply

    • Carla says

      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.

      Reply

  42. Leah says

    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

    Reply

    • Carla says

      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)

      Reply

  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! :-)

    Reply

  45. Leslie says

    This was lunch. It was very good and easy to make. My husband suggested we add cheese to it and use it as my chicken spaghetti sauce. Just make the mushrooms smaller instead of slices.

    Reply

  46. Naomi Snider says

    I just made this soup and it is absolutely delicious! Mine is a bit darker than your because I sauteed my veggies till they were well caramelized, and I used fire-roasted canned tomatoes, and also my jalapenos were pretty dark too. I used four large jalapenos from the grocery, but my soup doesn’t seem spicy at all. The flavor is there, though. I did use some coconut milk in mine but only because anything creamy calls my name. And I thinly sliced some portobellos into it. NO CHEESE NEEDED FOLKS! I thought of sprinkling some nutritional yeast in it for more flavor, but oh no, it’s perfect just like it is. I might add more broth or something because it IS quite thick. Thank you so much for sharing the recipe!

    Reply

    • Carla says

      Glad you enjoyed the soup! Jalapenos vary greatly in spice level, so it’s possible your jalapenos may not have been very spicy from the store. Since you made so many changes including using coconut milk, it may have affected the thickness of the soup, which luckily you can fix no problem with extra broth.

      Reply

  47. Cat says

    We love this recipe! Then, on a whim one night we turned it into a sauce instead and served it over fresh, home made spinach pasta. Looks like something right out of Sesame Street with its bright green noodles topped with a flamboyantly orange sauce – tastes incredible. Serve with roasted chicken! Winner winner on this dinner!

    Reply

    • Carla says

      Haven’t frozen it myself. However, I’m hesitant over the soup having milk in it because it’ll become grainy after thawing. If you’re planning ahead, I’d make the soup without it, freeze it, then you can add the milk when serving.

      Reply

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