Lately, Sundays have become “Soup Sundays” for us. Last Sunday, I tried this yummy, flavorful soup and it was a success! Sam said it was a top 10 of things I have ever cooked. Those who don’t like spicy food, fear not, this soup really isn’t that spicy! The jalapeños give the soup a nice, robust flavor without too much of a kick. The velvety consistency is soul-warming as well!
First, take 4 jalapeños, slice them length-wise and remove the seeds and membrane (this takes out most of the spicy factor). Place them face down on a foil-lined cookie sheet and roast for about 15 minutes on 400 degrees. Once cool enough to touch, chop. Next-WASH YOUR HANDS. I failed to do this before the next step and touched my eye. Seriously, I thought my face was going to melt off. The searing pain left me incapable of doing anything except sitting with an ice cube on my face, watching Sam sauté veggies. My skin was red and sizzling for the duration of the night. If you read one thing from this blog, handle peppers with caution and wash hands often (hey-o that rhymed).
I digress-while waiting for the pepper to cool, chop your onions and carrots.
In a sauce pot, heat the olive oil and sauté carrots and onions for about 7 minutes or until softened.
Add in butter and stir in flour until everything is coated. Stir in chopped jalapeños. Slowly add in broth and bring to a boil.
I was soo excited about using this gizmo for the first time-
However, my hand got very tired trying to blend up the carrots (which were very stubborn). When I make this again, I’m just going to puree it using a blender.
Yumm! There is no cheese in this either, despite the color. It all comes from the carrots! Next add your sliced mushrooms and diced tomatoes.
You may add chicken too if you have that on hand. This soup is creamy delicious! Perfect for fall and football Saturdays!
Recipe adapted from here.
What you need:
- 4 green jalapeno peppers
- 1/2 cup carrots, peeled and chopped (roughly 2 carrots)
- 1/2 cup onion, chopped (I used 1/2 an onion)
- 2 cloves minced garlic
- 2 tbsp olive oil
- 3 Tbsp butter, softened
- 1/4 cup flour
- 2 1/2 cups broth (chicken or vegetable)
- 1/2 cup heavy whipping cream or milk
- Salt and pepper
- 1/2 can chopped tomatoes
- 1/4 cup mushrooms, sliced
What to do:
- Preheat oven to 400F. Line a cookie sheet with foil. Cut each jalapeno in half lengthwise and remove the seeds and membrane. Place them face down onto the cookie sheet. Roast for 10-15 minutes or until slightly darkened. When cool enough to handle, chop. WASH HANDS.
- In a medium sauce pot, heat the olive oil. When hot, saute the carrots, onion, and garlic for about 7 minutes or until the carrots and onions start to soften.
- Add in the butter. Once the butter has melted, stir in the flour until everything is coated. Stir in the chopped jalapenos. Slowly stir in the broth and bring to a boil. Then stir in the heavy cream and bring back to a boil. Turn the heat down to simmer and cook until the soup has thickened, about 5-7 minutes.
- When the soup has thickened, turn off the heat. If using an immersion blender, blend the soup directly in the pan. If using a regular blender, add about half the mixture then puree until smooth. Add the rest of the soup then puree until smooth. Pour back into the sauce pan. Stir in the tomatoes and mushrooms. Reheat if necessary.