Cream of Roasted Jalapeño Soup

I first had this soup at one of our favorite local restau­rants — Interur­ban (“IU”). As I exam­ined the menu, I noticed the soup of the day “Cream of Jalapeño Soup” and was instant­ly curi­ous. Before I tell you all about the soup — let me first tell you where I worked while in col­lege — guess. 

If you guessed Interur­ban, you are cor­rect! I was a host­ess and wait­ress for sev­er­al years. I real­ly liked that job. It was hard, nights were late, there were a few times I for­got to turn in a table’s order ((I real­ly hat­ed when I did that)) and there was that one time I slipped and fell in the mid­dle of a crowd­ed restau­rant. But the atmos­phere of work­ing in the heart of Soon­er Ter­ri­to­ry among a tribe of fans, hur­ried­ly tak­ing orders and serv­ing yum­my food late into the night that was appeal­ing to my 20 year-old self. Actu­al­ly, the wad of tips at the end of a late night was the real draw!

I think the biggest com­ple­ment a restau­rant can receive is when a for­mer wait­ress CHOOSES to eat din­ner ((and pay full price)) at her “Alma Mater”. And we choose this restau­rant often — if it were up to the kids, we would eat here every week!

So, back to the soup. I asked the wait­ress for a sam­ple — I mean real­ly, “Cream of Jalapeño Soup” can go either way. As you may have guessed ((since I am shar­ing the recipe)), it was so tasty. Per­fect­ly sea­soned, creamy — but not too thick, spicy but not crazy hot — with the first bite, I knew I must have the recipe.

The chef was kind enough to not only vis­it with me about the soup, but also hand­write the recipe. He even adjust­ed the amounts from restau­rant vol­ume to just the right amount for the home cook. Talk about ser­vice!

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When I was ready to make the recipe at home, I roast­ed a med­ley of pep­pers ahead of time. Roast­ing pep­pers real­ly is much eas­i­er than I thought it would be! After a few min­utes the pep­pers began to char and the skin shriv­eled — as all of these lit­tle things took place, I start­ed to feel pret­ty proud of myself, in a cave­man sort of way “me took fire and me burned food!”

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To roast pep­pers, sim­ply place them on a hot grill, rotat­ing when the skin black­ens and shriv­els. Once all the sides have grill marks, place them in a paper bag, roll the bag tight­ly closed and allow the steam from the hot pep­pers to sep­a­rate the skin from the flesh. After 30 min­utes in the bag, the skin should peel off eas­i­ly. I also removed most of the veins & the seeds in order to keep the soup mild.

Speak­ing of pep­pers, I used a blend of Ana­heim, cher­ry & jalapeño pep­pers — just for fun­nies. I am not sure the mix affect­ed the soup fla­vor, but I will say — the Ana­heim peeled much eas­i­er than the oth­ers. For that rea­son alone, I would stick to Ana­heims for future roast­ing endeav­ors.

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Once the pep­pers are roast­ed, let the chop­ping begin!

  • 2 c fresh toma­toes*
  • 2 c bell pep­pers, I used red and orange
  • 2 c white onion
  • 1 c roast­ed pep­pers, peeled & seed­ed
  • 2 T fresh gar­lic

*Next time, I will blanche the toma­toes in order to remove their skins. My crit­i­cal eye noticed the toma­toes skins sep­a­rat­ed dur­ing cook­ing & tiny lit­tle bits of tight­ly rolled toma­to skins float­ing through my soup is not my favorite.

With all of the fresh veg­gies prepped, it is time to start mak­ing the soup. Place onions, gar­lic & 1 T of but­ter into a 9 qt pot. Cook over medi­um flame until the onions turn translu­cent. Take care to keep them from brown­ing; brown onions will make your soup brown.

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While the onions are cook­ing, gath­er the liq­uid ingre­di­ents:

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  • 2 ½ qt. cream
  • 1 qt. chick­en broth ((or ¼ c. chick­en base and 1 qt. water 
  • ¾ c. corn­starch + 1 c. cold water

Once the onions are soft­ened & translu­cent, all the remain­ing ingre­di­ents go in the pot. HOW EASY is that?!

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Stir to com­bine and con­tin­ue sim­mer­ing over medi­um flame until the soup is thick­ened.

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It is so sim­ple & so tasty! ((Let’s just refrain from count­ing calo­ries, shall we?!))

Cream of Jalapeño Soup
Serves 12
Creamy, a hint of heat & fla­vored to per­fec­tion — thanks to a boun­ty of roast­ed pep­pers!
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingre­di­ents
  1. 2 c white onion
  2. 2 T fresh gar­lic
  3. 2 c fresh toma­toes*
  4. 2 c bell pep­pers, I used red and orange
  5. 1 c roast­ed pep­pers, peeled & seed­ed
  6. 2 ½ qt cream
  7. 1 qt chick­en broth ((or ¼ c chick­en base and 1 qt water))
  8. ¾ c corn­starch
  9. 1 c cold water
Instruc­tions
  1. In a 9 qt. soup pot, over medi­um flame, melt but­ter and cook onions & gar­lic until the onions turn translu­cent ((avoid allow­ing the onions to brown)). Add remain­ing chopped pep­pers & toma­toes, stir­ring to heat through. Add cream & chick­en broth. In a small bowl, mix togeth­er corn­starch and cold water until well com­bined ((cre­at­ing a slur­ry for thick­en­ing)). Pour the slur­ry into the soup and stir fre­quent­ly until the soup comes to a sim­mer and has reached the desired thick­ness.
  2. Serve with pico & corn tor­tilla chips as gar­nish.
Notes
  1. *I didn’t blanche and peel the toma­toes the first time I made this soup, but will add that step next time.
Adapt­ed from Interur­ban Restau­rant
Adapt­ed from Interur­ban Restau­rant
Food for a Year: https://foodforayear.com/
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3 Comments

  1. Bekah says:

    This sounds yum­my! Do you think I could sub­sis­tute arrow root for corn­starch and half and half or milk for the heavy cream?

    • Emily says:

      I def­i­nite­ly think you can sub­sti­tute for both. I haven’t used arrow­root before, so I am not sure how to guide you — some­thing tells me you are the expert in the sub­sti­tu­tion, I should prob­a­bly be ask­ing you!
      The milk, although it is able to be sub­sti­tut­ed, will prob­a­bly cur­dle. The high­er the fat con­tent, the less like­ly the milk prod­uct is to cur­dle. I would sug­gest using evap­o­rat­ed milk for at least a por­tion of the cream.
      Half & half may be a good sub, but what I would prob­a­bly do if I were calo­rie & fat cut­ting, would be to use half the cream and dou­ble the chick­en stock.
      Hope that helps!

    • Tara says:

      Try using home­made cashew milk. Mix 1 cup raw cashews with 3 cups water in a high speed blender or food proces­sor. Creamy and thick­ens well!

In true show & tell form: "I am open for questions & comments"

 
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