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    Home » Most Recent

    Roasted Jalapeno Soup

    September 15, 2023 By Patrick 14 Comments

    302 shares
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    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.  

    Bowl of Roasted Jalapeno Soup with cilantro, crema, and hot sauce

    How To Make Roasted Jalapeno Soup

    Here's what caught my eye in the fridge for this batch:

    4 large Jalapenos
    1 potato
    1 quart homemade stock waiting patiently to be used

    Jalapenos, stock, and a potato

    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!

    Roasting jalapenos in the oven at 400F

    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:

    Saute onion in three tablespoons 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. 

    Adding three tablespoons flour to the onion garlic mixture

    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

    Dicing up half of a russett potato for the jalapeno soup

    Stir the aromatics into the mixture and then add:

    4 cups stock
    1/2 potato, diced

    Adding Mexican oregano to the soup

    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!

    Adding everything to a blender for the jalapeno soup

    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. 

    Bowl full of Roasted Jalapeno Soup

    Yum!!

    It's exploding with flavor so it really doesn't need much else, but here are some optional garnishes:

    Crema
    freshly chopped cilantro
    squeeze of lime
    hot sauce
    crumbled cheese like Queso Fresco
    finely diced pickled veggies

    Garnishing the Roasted Jalapeno Soup with crema, cilantro, and a squeeze of lime

    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 🙂

    Bowl of Roasted Jalapeno Soup with cilantro, crema, and hot sauce

    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 🙂 

    Enjoy!

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    Bowl of Roasted Jalapeno Soup with cilantro, crema, and hot sauce

    Roasted Jalapeno Soup

    This Roasted Jalapeno Soup is delicious AND fiery.  Can't have one without the other 🙂
    4.03 from 42 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Servings: 4
    Calories: 150kcal
    Author: Mexican Please

    Ingredients

    • 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

    Optional garnishes:

    • Crema
    • freshly chopped cilantro
    • squeeze of lime
    • hot sauce
    • crumbled cheese
    • diced pickled veggies

    Instructions

    • 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.

    Notes

    This soup is spicy!  You can dilute the heat by using more potato, or by using less jalapenos. 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Craving more soup?!  The latest recipe is this Potato Chipotle Soup:

    Final closeup of the Potato Chipotle Soup in the serving bowl

     

    Still hungry?!

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    « Chicken Chile Verde Tostadas -- Yum!!
    Potato Chipotle Soup (with Bacon!!) »

    Reader Interactions

    Comments

    1. Brandine Morgan

      September 25, 2023 at 6:56 pm

      5 stars
      I'm not a good cook but this was perfect to send over to two friends of mine that are amazing cooks, one being vegan and expressing her own recipes.

      Reply
      • Patrick

        September 26, 2023 at 3:54 pm

        🙂

        Reply
    2. Ann

      September 25, 2023 at 6:40 pm

      Very good but my soup didn't thicken up good. I didn't notice where it says how much flour to use.

      Reply
      • Patrick

        September 26, 2023 at 3:56 pm

        Hi Ann, I used 3 tablespoons of flour to thicken it up. There's a recipe box at the bottom of the post with instructions. Cheers.

        Reply
    3. Jill

      September 25, 2023 at 12:11 am

      5 stars
      OMG, this is the BEST soup EVER!! My family all were nuts over it. I made some Cilantro-Lime rice to spoon the soup over and we topped it with fresh cilantro, lime juice and cheese (I just used Monterey Jack). I can't find words to describe how good this is. I'm SO grateful I stumbled across this recipe.....thank you!!

      Reply
      • Patrick

        September 25, 2023 at 4:17 pm

        Thanks Jill! Ooh serving over rice sounds delish 🙂 Cheers.

        Reply
    4. Brett Baldivia

      September 23, 2023 at 2:30 pm

      4 stars
      I don't like the taste of flour as a thickener. I've found that mashed potato flakes is a good option and it can be added at the end of cooking and added a lithe at a time until desired consistency. Also, no limits and will not change the flavor of most foods.

      Reply
      • Patrick

        September 25, 2023 at 4:18 pm

        Hey thanks for mentioning this Brett! Haven't tried that one yet but will add it to my list. Cheers.

        Reply
    5. Linda

      September 16, 2023 at 9:22 pm

      5 stars
      This was so delicious, I really enjoyed it. Thank you so much for this wonderful recipe!

      Reply
      • Patrick

        September 18, 2023 at 1:05 pm

        Thanks Linda, so glad to hear this one was a hit for you! Cheers.

        Reply
    6. Edie

      September 16, 2023 at 12:23 pm

      Fiery? You bet it is! Absolutely delicious? Five stars worth of goodness and flavor--the perfect antidote to a cold winter day. Patrick's Roasted Jalapeno Soup will be on regular rotation in my kitchen.

      Reply
      • Patrick

        September 16, 2023 at 1:02 pm

        Thanks Edie, so glad to hear this one was a hit for you! Cheers.

        Reply
    7. DC

      September 16, 2023 at 11:44 am

      5 stars
      I can't take the heat of jalapenos so I used 3 mild roasted green chiles, deseeded (it's chile season here in NM). Excellent comfort food! Love your recipes. 🙂

      Reply
      • Patrick

        September 16, 2023 at 1:01 pm

        Thanks DC!

        Reply

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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