This Roasted Jalapeno Soup is a creamy and comforting dish with a kick of heat from roasted jalapeno peppers. It's perfect for spice lovers and keto-friendly too!
Ingredients: 6-8 jalapeno peppers. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken or vegetable broth. 1 cup heavy cream. Salt and pepper, to taste. Fresh cilantro, chopped, for garnish optional. Sour cream, for garnish optional.
Instructions: Turn on the oven and heat it up to 400F 200C. Put the jalapeo peppers on a baking sheet and roast them in the oven for 15 to 20 minutes, or until the skins are blistered and charred. Make sure to turn the peppers every so often so they roast evenly. Take the peppers out of the oven and let them cool down a bit. Once the peppers are cool enough to handle, cut them up and remove the stems and seeds. Set the olive oil in a big pot over medium-low heat. Add the chopped onion and garlic. After three to four minutes, the onion and garlic should be soft. Chill the jalapenos and then add them to the pot. Cook for another two to three minutes. Add the chicken or vegetable broth and slowly bring the whole thing to a simmer. Let it cook on low heat for ten to fifteen minutes so the flavors can mix. Blend the soup until it's smooth, either with an immersion blender or a regular blender. Add the heavy cream and season with pepper and salt to taste. Add fresh cilantro and sour cream on top, if you want, and serve hot. Enjoy this Roasted Jalapeno Soup that is hot and tasty!
Prep Time: 15 minutes
Cook Time: 35 minutes
William Dobbie