Consider yourself warned! This Roasted Jalapeno Soup is delicious AND fiery.
I make impromptu batches of it on a regular basis and it's proof that you can make soup out of just about anything 🙂
I used four large Jalapenos for this batch, but you could always use less if you want a milder batch.
How To Make Roasted Jalapeno Soup
Here's what caught my eye in the fridge for this batch:
4 large Jalapenos
1 quart homemade stock waiting patiently to be used
That jar full of goodness is this homemade chicken stock.
But don't worry, you don't need homemade stock for this recipe. I just always try to get people to make their own at some point just to prove how awesome it is 🙂
I also used half of that potato to dilute the heat of the jalapeno a bit, but you can consider that optional if you want to embrace the heat.
First things first, get those jalapenos roasting!
This will enhance their flavor and also mellow them out slightly. I usually plop them in the oven at 400F, but you are welcome to pan roast them if you want.
They'll need around 20-30 minutes in the oven, but for this recipe I just grab them when I need them without sweating the exact time too much.
Next we'll chop up a small onion and saute it in 3 tablespoons of butter:
Once it has softened, 5-7 minutes or so, we'll add 4 minced garlic cloves.
Let the garlic cook briefly, and then add 3 tablespoons all-purpose flour.
This flour step will thicken up the soup, but you can consider it optional if you want to avoid flour.
I like to give this mixture a stir for a minute or so -- the direct contact with the heat will help neutralize the flavor of the flour.
Then we'll add the aromatics:
2 teaspoons Mexican oregano What is Mexican oregano?
1/4 teaspoon cumin (optional)
1/2 teaspoon salt
freshly cracked black pepper
Stir the aromatics into the mixture and then add:
4 cups stock
1/2 potato, diced
Cover and let simmer for 10-15 minutes. This is plenty of time for the potato to fully cook before blending.
If your jalapenos are done roasting you are welcome to add them to the pot for this simmer, just be sure to de-stem them first.
Then we'll add everything to a blender and give it a whirl!
Once combined, add it back to the pan and give a final taste for a seasoning.
I added another generous pinch of salt to this batch, but keep in mind the exact salt level will depend on which stock you're using.
I usually serve it up right away, but you're welcome to simmer it a bit longer if you want to thicken it up.
It's exploding with flavor so it really doesn't need much else, but here are some optional garnishes:
freshly chopped cilantro
squeeze of lime
crumbled cheese like Queso Fresco
finely diced pickled veggies
I topped with Crema, cilantro, and a squeeze of lime.
And it was awesome. The heat will sneak up on you so yes, you've been warned. Again 🙂
I hope this Roasted Jalapeno Soup makes it into your repertoire!
It's a savory fireball and a great way to re-invigorate your kitchen routine. I like to turn it into a meal by dipping crispy, cheesy tortillas in it -- loaded with refried beans and yes, pickled jalapenos too 🙂
Roasted Jalapeno Soup
- 4-6 jalapenos (I used 4 larger ones)
- 1/2 potato (I used Russett)
- 1 small onion
- 4 garlic cloves
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups stock
- 2 teaspoons Mexican oregano
- 1/4 teaspoon cumin (optional)
- 1/2 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- freshly chopped cilantro
- squeeze of lime
- hot sauce
- crumbled cheese
- diced pickled veggies
- Start by giving the jalapenos a good rinse. Roast them in the oven (400F) for 20-30 minutes, or until you need them.
- Chop up a small onion and saute it in 3 tablespoons butter, stirring regularly. Cook until softened, 5-7 minutes. Add 4 minced garlic cloves and cook briefly, 30-60 seconds. Add 3 tablespoons flour and combine well. Cook for a minute or so, stirring regularly. This flour step will thicken up the soup, but you can consider it optional if you want to avoid flour.
- Add the aromatics: 2 teaspoons Mexican oregano, 1/4 teaspoon cumin, 1/2 teaspoon salt, and freshly cracked black pepper. Cook briefly and then add 4 cups of stock and 1/2 diced potato. Cover and let simmer for 10-15 minutes. If the jalapenos are done roasting you can add them in for the simmer, but this is optional.
- Add this mixture to a blender along with the roasted jalapenos. Be sure to de-stem the jalapenos. Combine well and add the soup back to the pan. Simmer over medium heat and take a final taste for seasoning. I added another generous pinch of salt to this batch, but keep in mind the exact salt level will depend on which stock you're using. Note: be sure to use caution when blending hot liquids -- I usually just hold a paper towel over any openings just in case you get a geyser!
- Serve immediately with your choice of garnish. I topped with Crema, freshly chopped cilantro, and a final squeeze of lime. Yum!!
- Store leftovers in the fridge where they will keep for a few days.
Craving more soup?! The latest recipe is this Potato Chipotle Soup: