Creamy Jalapeño Soup
2016-09-29 13:37:53
Serves 8
Mild heat in this creamy soup makes it burst with flavor!
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
- In a blender, puree the roasted jalapeño peppers with the chicken broth. Set aside.
- 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.
- 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.
- 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!
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