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Small Batch Recipes and Recipes For Two

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November 4, 2012

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

 

Filed Under: Main Dishes, Soups + Stews Tagged With: carrots, jalapenos, mushrooms, tomatoes, vegetarian

Did you make my recipe?

Please let me know by sharing a photo in my private Facebook group or uploading and tagging me on Instagram using #HITKrecipes (Note: If your Instagram account is private, I won't be able to see your photo)

Reader Interactions

Comments

  1. Chung-Ah | Damn Delicious says

    November 4, 2012 at 6:53 AM

    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! :)

    Reply
  2. Paula @ Vintage Kitchen says

    November 4, 2012 at 7:15 AM

    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!

    Reply
  3. Family Foodie says

    November 4, 2012 at 7:37 AM

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

    Reply
  4. Patti says

    November 4, 2012 at 8:24 AM

    This sounds so good Carla – something different!

    Reply
  5. Renee says

    November 4, 2012 at 9:16 AM

    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.

    Reply
  6. Lane @ Supper for a Steal says

    November 4, 2012 at 9:24 AM

    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!

    Reply
  7. Tara Noland says

    November 4, 2012 at 11:10 AM

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

    Reply
  8. Bobbi's Kozy Kitchen says

    November 4, 2012 at 11:24 AM

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

    Reply
  9. veronica gantley says

    November 4, 2012 at 12:39 PM

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

    Reply
  10. Heather @girlichef says

    November 4, 2012 at 12:59 PM

    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.

    Reply
  11. Jen @JuanitasCocina says

    November 4, 2012 at 1:20 PM

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

    Pinned this. Making it tomorrow. :D

    Reply
  12. Jen @ Jen's Favorite Cookies says

    November 4, 2012 at 1:48 PM

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

    Reply
  13. Lyn @LovelyPantry says

    November 4, 2012 at 3:05 PM

    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!

    Reply
  14. Soni says

    November 4, 2012 at 4:55 PM

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

    Reply
  15. Chris Baccus says

    November 4, 2012 at 9:43 PM

    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!

    Reply
  16. Bea says

    November 5, 2012 at 12:38 AM

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

    Reply
  17. Laura says

    November 5, 2012 at 5:01 AM

    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
  18. Liz says

    November 5, 2012 at 8:37 AM

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

    Reply
  19. Sarah says

    November 5, 2012 at 9:00 AM

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

    Reply
  20. Jenne says

    November 5, 2012 at 10:39 AM

    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
  21. Linda | The Urban Mrs says

    November 5, 2012 at 1:38 PM

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

    Reply
  22. Sarah says

    November 5, 2012 at 3:34 PM

    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
  23. Susan says

    November 5, 2012 at 4:58 PM

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

    Reply
  24. Cindys Recipes says

    November 7, 2012 at 10:59 PM

    Interesting flavor combos!

    Reply
  25. Erin @ Dinners, Dishes and Desserts says

    November 8, 2012 at 11:04 PM

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

    Reply
  26. Peter @Feed Your Soul says

    November 9, 2012 at 9:51 AM

    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

    Reply
  27. Faye Leong says

    November 10, 2012 at 8:31 AM

    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

    Reply
  28. Jennie @themessybakerblog says

    November 10, 2012 at 9:29 AM

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

    Reply
  29. Anne @ Webicurean says

    November 18, 2012 at 12:02 AM

    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!

    Reply
  30. Tumbleweed Contessa says

    December 1, 2012 at 1:45 PM

    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!

    Reply
  31. Chitra says

    February 19, 2013 at 8:47 AM

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

    Reply
  32. Skyfowler says

    August 28, 2013 at 6:17 PM

    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
    • Carla says

      August 28, 2013 at 6:34 PM

      You can always use regular milk.

      Reply
  33. Elizabeth says

    August 28, 2013 at 7:56 PM

    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
  34. Sonia says

    September 7, 2013 at 4:17 PM

    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?

    Reply
    • Carla says

      September 7, 2013 at 11:15 PM

      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

        September 8, 2013 at 4:25 PM

        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

    November 22, 2013 at 2:05 PM

    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
    • Carla says

      November 22, 2013 at 10:20 PM

      Glad to hear you enjoyed it! I’ll have to try adding some nutmeg next time I make it (I seriously make it at least once a month).

      Reply
  36. Krista Montalvo says

    January 13, 2014 at 11:13 AM

    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

    Reply
  37. Amanda R says

    March 14, 2014 at 12:29 AM

    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
    • Carla Cardello says

      March 14, 2014 at 7:23 AM

      Loved that you added chicken to make it even more filling. Happy to hear you enjoyed it!

      Reply
  38. Julie says

    March 23, 2014 at 7:25 PM

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

    Reply
    • Carla Cardello says

      March 23, 2014 at 7:41 PM

      :)

      Reply
  39. tracy says

    October 9, 2014 at 2:49 PM

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

    Reply
    • Carla Cardello says

      October 9, 2014 at 2:57 PM

      Milk will work perfectly fine! Cream is a tad bit thicker with a little more fat, but I used milk a few times when I ran out of cream.

      Reply
      • tracy says

        October 9, 2014 at 3:04 PM

        Thanks for the quick reply! I might make tonight as its that perfect weather for soup.

        Reply
  40. SS says

    January 25, 2015 at 8:03 PM

    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

      January 25, 2015 at 8:40 PM

      Oh I like the green onion idea! Glad you enjoyed it :)

      Reply
  41. Janette says

    February 7, 2015 at 1:01 AM

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

    Reply
    • Carla says

      February 7, 2015 at 9:58 AM

      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

    March 30, 2015 at 12:48 PM

    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

      March 30, 2015 at 4:22 PM

      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

    June 9, 2015 at 10:12 PM

    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
    • Carla says

      June 10, 2015 at 8:44 AM

      Oh smart about roasting everything together! I’ll have to try that myself next time :)

      Reply
  44. Jessica says

    August 9, 2015 at 8:13 AM

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

    Reply
    • Carla says

      August 9, 2015 at 9:13 AM

      Good to know this can be used with cashew cream. Glad you enjoyed it!

      Reply
  45. Leslie says

    November 1, 2015 at 2:49 PM

    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
    • Carla says

      November 2, 2015 at 9:17 AM

      Glad you enjoyed your lunch! I like your husband’s idea of turning it into a sauce.

      Reply
  46. Naomi Snider says

    February 8, 2016 at 11:39 AM

    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

      February 8, 2016 at 11:59 AM

      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

    December 28, 2017 at 4:45 PM

    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

      January 1, 2018 at 2:54 PM

      Ohhh that sounds amazing. I may have to steal that idea from you :) Thank you for sharing!

      Reply
  48. Caroline says

    January 4, 2019 at 9:09 PM

    I agree, the color is nothing like you might immediately think but I can agree this being tasty too.

    Reply
    • Carla says

      January 7, 2019 at 10:40 AM

      The color is a little deceiving but totally worth making. Thanks Caroline!

      Reply
  49. Joe says

    August 31, 2020 at 2:58 PM

    1/5 Tastes like chicken gravy soup

    Reply
    • Carla says

      August 31, 2020 at 5:55 PM

      Did you forget to add the jalapenos or…? I find it hard to believe it wasn’t flavorful using roasted jalapenos.

      Reply
  50. Genevieve Janse says

    December 14, 2020 at 5:52 PM

    Can I freeze any leftovers ?

    Reply
    • Carla says

      December 15, 2020 at 11:34 AM

      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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I’m Carla, a 30-some childfree woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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© Homemade In The Kitchen. All images and content are copyright protected and registered with the United States Copyright Office. Please do not use my images without prior permission. If you want to republish a recipe, please link back to the post for the recipe. If you have any questions or would like permission, please contact me.
Disclosures, Disclaimers, and Private Policy

Latest Recipes

4 Inch Chocolate Cheesecake recipe

4 Inch Chocolate Cheesecake

Looking to bake cheesecake for two? This 4 Inch Chocolate Cheesecake recipe makes two mini chocolate cheesecakes in springform pans. Garnish with chocolate ganache and cherry pie filling. Last ...

Read More

4 Inch Cheesecake Recipe

4 Inch Cheesecake Recipe

Looking to bake cheesecake for two? This 4 Inch Cheesecake recipe makes two mini cheesecakes in springform pans. Garnish with cherry pie filling, strawberry sauce, and more! With Valentine's ...

Read More

Lasagna For Two

Lasagna For Two

Love lasagna but hate leftovers? Lasagna For Two baked in a loaf pan is a small baked pasta dish that makes only 4 slices. Made with a beef and ricotta cheese filling. Back in 2015, I posted my ...

Read More

Red Velvet Cupcakes (Small Batch)

Small Batch Red Velvet Cupcakes

Small Batch Red Velvet Cupcakes with cream cheese frosting are moist and delicious homemade cupcakes from scratch without a cake mix. Recipe makes 6 cupcakes. I’m backkkkk! Did you miss ...

Read More

6 Inch Gingerbread Cake

6 Inch Gingerbread Cake

This small 6 Inch Gingerbread Cake recipe made from scratch without cake mix is a moist and fluffy cake that tastes like Christmas in every bite. Despite being under a stay at home advisory in ...

Read More

Easy Mini Cheesecake Recipes

Easy Mini Cheesecake Recipes (Small Batch)

Dessert for two ideas for easy Mini Cheesecake Recipes made in a muffin pan. Small batch recipes make 6 mini cheesecakes. Once upon a time I used to be known as the Cheesecake Queen among my ...

Read More

Small Batch Mini Cheesecakes

Mini Cheesecakes (Small Batch)

Small Batch Mini Cheesecakes with a graham cracker crust are easy individual cheesecakes baked in a muffin pan. Serve with cherry pie filling as a dessert for two. Continuing my cheesecake ...

Read More

Small Chocolate Cheesecake recipe

6 Inch Chocolate Cheesecake Recipe

In the mood to bake a small cheesecake? My 6 Inch Chocolate Cheesecake recipe is a chocolate dessert for two with an Oreo crust and homemade ganache. Since all of this month I brought you both ...

Read More

6 Inch Pumpkin Cheesecake recipe

6 Inch Pumpkin Cheesecake Recipe

In the mood to bake a small cheesecake? This 6 Inch Pumpkin Cheesecake recipe is a creamy Thanksgiving dessert for two served with homemade whipped cream. Last week I mentioned not being able ...

Read More

Copyright© 2021 · Designed by Deluxe Designs

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Stay Updated

Subscribe to new recipes via email:

  • Facebook
  • Instagram
  • Pinterest
© Homemade In The Kitchen. All images and content are copyright protected and registered with the United States Copyright Office. Please do not use my images without prior permission. If you want to republish a recipe, please link back to the post for the recipe. If you have any questions or would like permission, please contact me.
Disclosures, Disclaimers, and Private Policy

Latest Recipes

4 Inch Chocolate Cheesecake recipe

4 Inch Chocolate Cheesecake

Looking to bake cheesecake for two? This 4 Inch Chocolate Cheesecake recipe makes two mini chocolate cheesecakes in springform pans. Garnish with chocolate ganache and cherry pie filling. Last ...

Read More

4 Inch Cheesecake Recipe

4 Inch Cheesecake Recipe

Looking to bake cheesecake for two? This 4 Inch Cheesecake recipe makes two mini cheesecakes in springform pans. Garnish with cherry pie filling, strawberry sauce, and more! With Valentine's ...

Read More

Lasagna For Two

Lasagna For Two

Love lasagna but hate leftovers? Lasagna For Two baked in a loaf pan is a small baked pasta dish that makes only 4 slices. Made with a beef and ricotta cheese filling. Back in 2015, I posted my ...

Read More

Red Velvet Cupcakes (Small Batch)

Small Batch Red Velvet Cupcakes

Small Batch Red Velvet Cupcakes with cream cheese frosting are moist and delicious homemade cupcakes from scratch without a cake mix. Recipe makes 6 cupcakes. I’m backkkkk! Did you miss ...

Read More

6 Inch Gingerbread Cake

6 Inch Gingerbread Cake

This small 6 Inch Gingerbread Cake recipe made from scratch without cake mix is a moist and fluffy cake that tastes like Christmas in every bite. Despite being under a stay at home advisory in ...

Read More

Easy Mini Cheesecake Recipes

Easy Mini Cheesecake Recipes (Small Batch)

Dessert for two ideas for easy Mini Cheesecake Recipes made in a muffin pan. Small batch recipes make 6 mini cheesecakes. Once upon a time I used to be known as the Cheesecake Queen among my ...

Read More

Small Batch Mini Cheesecakes

Mini Cheesecakes (Small Batch)

Small Batch Mini Cheesecakes with a graham cracker crust are easy individual cheesecakes baked in a muffin pan. Serve with cherry pie filling as a dessert for two. Continuing my cheesecake ...

Read More

Small Chocolate Cheesecake recipe

6 Inch Chocolate Cheesecake Recipe

In the mood to bake a small cheesecake? My 6 Inch Chocolate Cheesecake recipe is a chocolate dessert for two with an Oreo crust and homemade ganache. Since all of this month I brought you both ...

Read More

6 Inch Pumpkin Cheesecake recipe

6 Inch Pumpkin Cheesecake Recipe

In the mood to bake a small cheesecake? This 6 Inch Pumpkin Cheesecake recipe is a creamy Thanksgiving dessert for two served with homemade whipped cream. Last week I mentioned not being able ...

Read More

Copyright© 2021 · Designed by Deluxe Designs