Appetizers / Soups / Salads

Roasted Jalapeno Soup is for Soup.

Roasted Jalapeno Soup takes several minutes to prepare.

Roasted Jalapeno Soup takes several minutes to cook.

Roasted Jalapeno Soup makes 2 servings.

The ingredients for Roasted Jalapeno Soup are:

1/2 cup Carrots
2 cloves Garlic
4 Jalapeno peppers, green
1/4 cup Mushrooms
1/2 cup Onion
1/2 cup Tomatoes
2 1/2 cups Broth
1/4 cup Flour
1 t Salt and pepper
2 tbsp Olive oil
3 tbsp Butter
1/2 cup Heavy whipping cream or milk

Here is how you make Roasted Jalapeno Soup:

1.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.In a medium sauce pot, heat the olive oil. When hot, saute the carrots, onion, and garlic for about 5 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. If you feel that your soup isn't thick enough, add more flour, 1 tablespoon at a time.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. Simmer for a few minutes or until hot then serve.Serving Size: Makes 2 cups- 2 1 cup servingsNumber of Servings: 2Recipe submitted by SparkPeople user ROSENBERG4HIM.

The nutritional information for Roasted Jalapeno Soup is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 488.7

• Total Fat: 43.0 g
• Cholesterol: 93.2 mg
• Sodium: 1,119.6 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 3.1 g
• Protein: 5.3 g