Cream Of Jalapeno Soup With Roasted Pepper Sa

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Servings: 6 Difficulty: Intermediate
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A velvety, spicy-sweet soup blending roasted peppers and jalapenos for a comforting kick.
Cream of Jalapeno Soup With Roasted Pepper Sa recipe image

This Cream of Jalapeno Soup with Roasted Pepper Salsa is the ultimate comfort food for chilly evenings. The base features a rich, velvety texture achieved by sautéing onions and carrots until sweet, then blending them with roasted red peppers and fresh jalapenos. The result is a harmonious balance of smoky depth, creamy richness, and a gentle, warming heat that builds without overwhelming the palate. ItâÂÂs perfect served alongside crusty bread for dipping or topped with a dollop of sour cream and fresh cilantro. Ideal for meal prep, this soup warms beautifully on the stove and tastes even better the next day.

Cream of Jalapeno Soup With Roasted Pepper Sa recipe image
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Cream Of Jalapeno Soup With Roasted Pepper Sa

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 18.7

Description

This Cream of Jalapeno Soup with Roasted Pepper Salsa is the ultimate comfort food for chilly evenings. The base features a rich, velvety texture achieved by saut&# 195;©ing onions and carrots until sweet, then blending them with roasted red peppers and fresh jalapenos. The result is a harmonious balance of smoky depth, creamy richness, and a gentle, warming heat that builds without overwhelming the palate. ItâÂÂs perfect served alongside crusty bread for dipping or topped with a dollop of sour cream and fresh cilantro. Ideal for meal prep, this soup warms beautifully on the stove and tastes even better the next day.

Ingredients

Directions

  1. Melt 3 tablespoons of butter in a large pot over medium heat.
  2. Add chopped onions and diced carrots, sautéing for 5-7 minutes until softened and translucent.
  3. Stir in the finely chopped jalapenos (seeds removed) and cook for another 2 minutes until fragrant.
  4. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
  5. Gradually whisk in the chicken stock, ensuring no lumps form, and bring to a gentle simmer.
  6. Stir in the roasted red peppers and simmer for 10 minutes until carrots are tender.
  7. Remove from heat and carefully blend the soup until smooth using an immersion blender or standard blender.
  8. Return to low heat, stir in the cream and grated Monterey Jack cheese until melted and combined.
  9. Season with salt and pepper to taste, then serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 18.7kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 4.0g2%
Dietary Fiber 1.3g6%
Sugars 3.1g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: jalapeno, roasted pepper, cream soup, spicy soup, comfort food, blended soup, warming, smoky, velvety, onion, carrot, chicken stock, monterey jack, meal prep, dinner, appetizer
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