Creamy Roasted Jalapeno Soup
Author: 
Recipe type: soup
Cuisine: comfort food
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Bit of heat, delciously cream, fresh soup for the start of fall
Ingredients
  • 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
Instructions
  1. Slice and seed jalapenos.
  2. Place them cut side down on a baking sheet.
  3. Roast at 400 for 15 minutes
  4. Chop onion and carrots.
  5. Saute in olive oil over medium heat (in a dutch oven) for about 4 minutes.
  6. Add roasted jalapenos (chop them) and garlic powder
  7. Add in butter and as it melts, stir in the flour.
  8. Once combined, add in chicken broth.
  9. Bring to a simmer.
  10. Add in milk and simmer for another 3-5 minutes
  11. Transfer to a blender to puree (or use immersion blender.
  12. Put back in dutch oven.
  13. Add tomatoes and cheese and heat through until cheese is melted.
  14. Top your bowl of soup with more tomatoes, cheese, avocado slices, bacon.
  15. Enjoy
Recipe by kcreatives at https://kd316.com/2015/09/14/creamy-roasted-jalapeno-soup/