Creamy Roasted Jalapeno Soup
Author: kcreatives
Recipe type: soup
Cuisine: comfort food
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
- 6 jalapenos, no seeds
- 5 carrots, diced
- ½ onion, diced
- 2 T olive oil
- ½ tsp garlic powder
- 2½ cup chicken broth (homemade is best so you control the ingredients)
- ½ cup whole milk
- ¼ cup all-purpose flour
- 2 T unsalted butter
- ¼ cup diced tomatoes with green chilies
- ¾ cup mexican shredded cheese
- salt and pepper to taste
- Slice and seed jalapenos.
- Place them cut side down on a baking sheet.
- Roast at 400 for 15 minutes
- Chop onion and carrots.
- Saute in olive oil over medium heat (in a dutch oven) for about 4 minutes.
- Add roasted jalapenos (chop them) and garlic powder
- Add in butter and as it melts, stir in the flour.
- Once combined, add in chicken broth.
- Bring to a simmer.
- Add in milk and simmer for another 3-5 minutes
- Transfer to a blender to puree (or use immersion blender.
- Put back in dutch oven.
- Add tomatoes and cheese and heat through until cheese is melted.
- Top your bowl of soup with more tomatoes, cheese, avocado slices, bacon.
- Enjoy
Recipe by kcreatives at https://kd316.com/2015/09/14/creamy-roasted-jalapeno-soup/
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