This Roasted Jalapeno Soup is delicious AND fiery. Can't have one without the other :)
Prep Time20 minutesmins
Cook Time20 minutesmins
Servings: 4
Calories: 150kcal
Author: Mexican Please
Ingredients
4-6jalapenos (I used 4 larger ones)
1/2potato (I used Russett)
1small onion
4garlic cloves
3tablespoonsbutter
3tablespoonsall-purpose flour
4cupsstock
2teaspoonsMexican oregano
1/4teaspooncumin (optional)
1/2teaspoonsalt (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.