Cream of Jalapeño Soup


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.

Serve with pico & corn tortilla chips as garnish.

Cream of Jalapeño Soup

April 2, 2016


2 c white onion

2 T fresh garlic

2 c fresh tomatoes*

2 c bell peppers, I used red and orange

1 c roasted peppers, peeled & seeded

2 ½ qt cream

1 qt chicken broth ((or ¼ c chicken base and 1 qt water))

¾ c cornstarch

1 c cold water