Roasted Jalapeno Soup by DK on Jan 24, 2014
I love soup. I can have it as a main course (with some bread). I can be happy with just that. I can live on it for days together and be happy. So, trust me to get married to someone for whom soup is something that should be served very warm and in very small quantities; as a miniscule part of "better food". Even better if you could restrict soup for rare occasions (rare as in twice a year!).
And oh, forgot to tell you. He doesn't like "heat" in his food either. So how did this happen? Well, things happens when the one doing all the cooking is me! In all honesty, I tried to tone down as much heat as possible - but well, it was still too much for the dudes. That meant more for yours truly who appreciated it even better. ;)
This extremely creamy soup is made without any cream - although using some cream instead of milk won't hurt it at all. Perfect for winters. Perfect for those who love some heat in their food. In fact perfect in all ways than one. You taste the creaminess followed by the sensation of that glorious heat that warms you up pronto. One other feedback I got was that it tasted very similar to "Shahi Paneer Pizza" that we get from a local pizzeria!! Oh well!
- Cook time:
- Prep time:
- Serves: 4 people
- Yields: Makes around 4 cups worth depending on the consistancy of your soup
Ingredients
- 4 green Jalapeno Peppers
- 2 small-med Carrots, see Tips
- 1 small Onion, see Tips
- 2 cloves Garlic, peeled and minced
- 1 tbsp Organic Red Palm Oil, or see Tips
- 3 tbsp unsalted Butter
- 1/4 cup Whole Wheat Pastry Flour, see Tips
- 2-1/2 cups water (or Vegetable Broth)
- 1/2 cup Milk
- Salt and Pepper to taste
- 1/2 cup Tomatoes, chopped
- 1/4 cup Mushrooms, sliced
Tips
1. Carrots and Onion: I used about 1/2 cup roughly cubed carrots and 1/3 cup of chopped onion. If you ask me, you don't really have to be that precise with it. Difference here would reflect in the amount of "heat" you would later taste in your soup. More the amount, less the heat but the taste would still be delicious.
2. Red Palm Oil: Substitute with Olive oil if you like. I use Nutiva's Organic Red Palm oil which is naturally red in color thanks to being rich in antioxidants.
3. Pastry Flour: I use Organic W.W.Pastry flour, but you can use regular white flour instead. The flour is used to thicken the soup.
2. Red Palm Oil: Substitute with Olive oil if you like. I use Nutiva's Organic Red Palm oil which is naturally red in color thanks to being rich in antioxidants.
3. Pastry Flour: I use Organic W.W.Pastry flour, but you can use regular white flour instead. The flour is used to thicken the soup.
Method
1.
Preheat oven to 400F. Cut each jalapeno in half lengthwise
2.
and remove the seeds and membrane.Depending on the cultivation the heat from Jalapeno can vary from being pretty mild to hot. The ones I used, inspite of removing all the seeds, the soup still had a good level of heat. So depending on how much heat you can take and the level of heat, you can retain or remove all the seeds.
3.
Place them face down onto a foil lined cookie sheet.
4.
Roast for 10-15 minutes or until slightly darkened. Mine is not exactly "slightly darkened" but well, it tasted pretty great never the less. Also you can instead broil it for few minutes as well.
5.
When cool enough chop them into small pieces. A rough chop should do. Set aside.
6.
In a medium sauce pot, heat the red palm oil (or olive oil). When hot, saute the onion,and garlic for 1-2 minutes until the aroma hits your nostrils.
7.
Next in goes the carrots. Add some salt and cook for about 5 minutes or until it the onion starts to soften.I use Himlayan Pink Salt. If you are using Vegetable broth, adjust the amount of salt - in case the broth contains some salt already.
8.
Add in the butter.I use unsalted cultured butter about which I talk extensively in my Homemade Ghee post.
9.
Once the butter has melted, stir in the flour until
10.
everything is coated.
11.
Keep stirring for few seconds until aroma wafts. This helps to cook the flour and avoid the raw taste later.
12.
Stir in the chopped jalapenos.
13.
Slowly add water (or broth) and bring to a boil.
14.
Then stir in the milk.
15.
Bring it to a boil. Turn the heat down to simmer and cook until the soup has thickened, about 5-7 minutes.
16.
When the soup has thickened, turn off the heat. If using an immersion blender, blend the soup directly in the pan. Or you can use a blender (Caution: Add little at a time) to puree the soup.
17.
Pour back into the sauce pan. You can adjust the consistency of the soup as per your liking. If you want it to be more thick, add in some more flour - 1 tbsp at a time. Or add little more water/broth if you want it more soupy.
18.
Stir in the tomatoes and mushrooms. Reheat if necessary. The heat from the soup will help to soften the mushrooms. Taste and season if needed.
Serve warm. I would suggest enjoying this with warm garlic bread - probably sitting next to a fireplace :)
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3 Member Reviews
By Hema on Mar 5, 2014
Simple and easy recipe. Made it one weekend and everybody loved it. Absolutely love the rich creaminess of the soup without any fattening ingredients!
By N Kumar on Feb 3, 2014
I made this over the weekend for the vegetarians in the family and it was super easy and so good! I didn't puree it, I chopped the veggies pretty small and I liked the bit of texture it added. The mushrooms definately rounded out the soup. It is spicy but not overly and it was gone so quickly, I didn't get a picture!! Sorry...
17 Comments
By molly on Nov 4, 2014
Delish! I added turkey bacon and substituted 1 Fresno red pepper in place of 1 of the jalapenos.
By Saranya on Jul 24, 2014
Hi,
Isn't palm oil bad for health?
I use Organic Red Palm oil. Refer my Tips section for details --DK
By Tracee on Jul 21, 2014
Try roasting your jalapeños whole and longer. The longer you cook them, the more heat they will lose. I have a wimp in my house too! I'm a Texan and left to join him in PA when we married in 1999. The ONLY reason I have stayed up here this long is because I cook a lot and mexican cuisine (and smoking BBQ) is my speciality!
You could also sub part of those jalapeños for Poblanos. Roast the same way.
By Uncle Mama on Jul 19, 2014
I am a Soupaholic! I'll eat hot soup in the dead of summer and I am in Charleston, SC. I added various other peppers from my CSA that I roasted with the jalapenos. I also left it "chunky". I added cilantro (which I love) while simmering which gave it a different taste. Excellent use of my abundance of peppers. Thanks for the recipe! :wink:
By MS on Mar 3, 2014
Tried it with roasting all the vegetables as i had mentioned earlier. It was excellent and didnt require any oil as is the case for pan frying. I just sprayed it with some cooking oil spray very sparingly. An extremely delicious soup. Thanks
By MS on Feb 18, 2014
How about roasting all the vegetables instead of pan frying? I thought i would try that method. Do you think it would work?
I don't see why it won't. That sounds extremely delish. :) --DK
By Prat on Feb 11, 2014
White flour to use is it maida? Or use rice flour?
Maida. --DK
By Sony's kitchen on Feb 3, 2014
Very innovative ! Wanna try this sure :-D
By Hari Chandana on Jan 27, 2014
Very new to me.. looks great!!
By Kira - HealthAble Old Soul on Jan 26, 2014
Wow you can't get better than a kick from roasted jalepenos! I love roasting vegetables because it makes them taste much better!
By Radha on Jan 25, 2014
You work? I'm curious too, how do you manage to do all this and work? Many working women I talk to tell me where's the time to do things from scratch and here you are buying raw milk making your own yogurt and ghee? How?
Yes, I was working until last month. I quit during December. I was working full time then transitioned to part time work from home when my kid was born. But last 6 months have been hell on my health since if I did not want to compromise on my family, I was compromising on my health. Late nights, less then 5 hours of sleep etc. It came to that since my little one grew up and needed more time from me. Hence after a tough 6 months and a breakdown it came to making a choice - either compromise on the food, taking care of my family or compromise on my health trying to juggle the rest. Logically thinking, not taking care of me would eventually lead to not doing my priority either. So quit last month and I have been so much more happier. :) So, no - I am not doing it all. No one can, if they are trying to do whatever they are trying to do right! --DK
By Deepa on Jan 25, 2014
We don't like mushrooms in our house....can you suggest something that i could substitute in place of mushrooms? Thank you. Lovely website - love how you give step by step directions with pictures. How do you find the time to do so much cooking and blogging as a working woman with a kid?!
Just skip the mushrooms. No harm done. :) Yes, it turned out to be extremely tough which is why I quit last month--DK
By Monica on Jan 25, 2014
Lovely soup. Will try and let you knaow
By Monica on Jan 25, 2014
Its yummy. Will definately try. Thanks for this post
By Nidhi on Jan 24, 2014
We don't get fresh jalapeños in india... Any substitute??
mm...no real substitute, but try roasting the big chilli we get used to make bhajji --> Molaga Bhajji. One medium sized one and try it..who knows it might taste as good (or possibly even better) --DK
By Lisa on Jan 24, 2014
Goodness me, that sounds great. I happen to have an excess of jalapenos right now. A must try.
By Liz on Jan 13, 2015