Roasted Jalapeno Pepper Soup

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It's cold! And I have a cold. I wasn't up for making any big meal today, I wanted something warm and comforting, but I also was looking for something a little spicy to maybe help clear me out.  It is a week from Thanksgiving and I have stuff to do!

I scanned Pinterest for some recipe ideas and I found some for roasted jalapeno soup that sounded intriguing.  One recipe in particular caught my eye, I had all the ingredients that I needed already, including some that I wanted to use up before they went bad.  It was perfect, I love when things work out!!

I made some tweaks trying to perfect it a little to my tastes, and also just to use up some extra veggies I had.  It came together quickly and easily and had just the right amount of a spicy kick that I was looking for.  I served it to my husband who is working from home today and he told me it "was the best soup I have ever made".  I might have to agree and I think this one will be a staple of mine for the rest of the winter. 

You can find the original recipe HERE. You might have better luck using hers and building it from there.  I did mine without using a blender to puree, and I tossed in a handful of shredded cheddar cheese and a few extra spices to my liking.  I also subtracted the mushrooms, I didn't have any, and they aren't a favorite of mine, but I think the soup was great without them.

 

Ingredients

*4 green jalapeno peppers, chopped

*2 cup carrots, peeled and chopped (I used more, maybe 3 cups)

*1/2 cup onion, peeled and chopped (roughly 1 small onion)

*2 cloves garlic, peeled and minced

*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

*Garlic salt

*Dried Parsley flakes

*1/2 cup tomatoes, chopped (I used about a cup and a half)

*1/4 cup shredded cheddar cheese

Directions:

Preheat oven to 400F. Line a cookie sheet with foil. The original recipe said to cut each jalapeno in half lengthwise and remove the seeds and membrane.  I don't read directions well so I also chopped the peppers before putting them into the oven, and that worked out fine too.  Roast for 10-15 minutes.

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.  I don't like to use a lot of flour in my soup so I added a handful of shredded cheddar cheese.  Next time I might try to use more cheese and less flour to thicken, but the 1/4 cup flour with 1/4 cup cheese was the perfect consistency for me. There also seemed to be a little something missing so I sprinkled in some garlic salt and parsley.  I don't know why, but it made a huge difference in flavor to me.

Last, stir in the chopped tomatoes. Simmer for a few minutes or until hot then serve.  Add a handful of cheese on top for some extra cheesy flavor!

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Overall this soup is pretty healthy and I loved the flavor.  It actually did help my cold and I think it will be on the menu for dinner as well!