Jalapeño Pepper’s aren’t just for Salsa!

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And they’re not just for popper’s either! I just made the most incredible Creamy Jalapeño Soup! Just enough heat to wake up your senses, but not enough to scare away even the weakest gringo. It is a mixture of roasted jalapeño peppers, sweet orange peppers and fire roasted tomatoes (in a can). To make it creamy, this recipe does use light cream, but you could also substitute Greek yogurt if you are so inclined.

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It is important to wear gloves while working with hot chiles and peppers. Even though may think you are not coming in contact with the seeds, even the peppers themselves can be hot enough to do you harm. One careless wipe of your eye and WOW, you know you made a big mistake! Best to err on the side of caution and use gloves.

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I make a puree out of the roasted (seeded and stemmed) jalapeño peppers and chicken broth. Then I sauté the other vegetables and seasonings, add in the puree & cream and simmer it all together. Off to the blender (you could also use a stick blender) and blend the soup until nice and smooth. Once it is back  in the pan, I add a little slurry of cornstarch and water to bring it to the appropriate thickness. It only needs to be slightly thickened; just enough to support your garnish.

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I used 4 large jalapeño peppers for this recipe, however they can vary in heat so you should taste them and adjust accordingly. A nice dollop of crema when serving can also help adjust the heat for you as well as adding a nice touch to the finished product. Since I coupled this soup with my Baked Open-Faced Chile Rellenos, I also added some of the corn mixture leftover from the rellenos to garnish the soup. It made a fantastic addition in both flavor and texture!

Creamy Jalapeño Soup

Serves 8

Ingredients
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 14.5 oz can diced fire roasted tomatoes
  • 1 orange sweet pepper, cored, seeded & chopped
  • 4 jalapeño peppers, roasted, skinned and seeded
  • 2 cups chicken broth
  • 1 pint half & half
  • 1 teaspoon cornstarch mixed with a tablespoon water
  • Kosher salt
  • crema or sour cream, to serve
  • garnish, chopped green onions or fresh corn sautéed with onions & garlic
Instructions
  1. In a blender, puree the roasted jalapeño peppers with the chicken broth. Set aside.
  2. In a small dutch oven, melt the butter over medium-high heat. Add the onion and sauté for 3 minutes. Add the garlic and cook an additional minute. Add the orange pepper and continue to sauté for another 3 minutes or until the vegetables are tender and the onion is translucent, but not brown. Add the tomatoes and jalapeño puree and mix to heat through. Turn the heat to medium-low and pour in the cream. Stir and heat until simmering. Season to taste with salt.
  3. Transfer the soup to a blender in batches and puree being careful not to fill the blender too full, holding a towel lightly over the top. Return the pureed soup to the pan and bring to a simmer. Whisk in the cornstarch/water mixture and cook for 5 minutes until slightly thickened.
  4. Serve with a dollop of crema and top with garnish.
Notes
  • Best served as a starter soup in smaller portions with a dollop of crema and a fun garnish.
  • I served this soup with my Baked Chile Rellenos so I used some of the leftover corn mixture for a garnish and it was perfect!

(click here) for printable recipe

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