Wednesday, April 5, 2017

Roasted Vegetable and Jalapeño Soup

I had a roasted vegetable and jalapeño soup on vacation it was so good I had to attempt it. Since it was dark and I didn't get the ingredients i'm going to make a couple different roasted vegetables and jalapeño soups. The first one is with roasted red peppers, cherry tomatoes and jalapeños. The second will be with a roasted cauliflower instead of the red peppers and cherry tomatoes. The ingredients for the first one is:

6 jalapeños, cut in half seeds and membrane removed
2 red peppers, cut in quarters seeds and membrane removed
1 white onion, diced usually yields 2 cups
2 Tablespoons garlic
2 Tablespoons olive oil
2 Tablespoons rosemary
2 Tablespoons butter
4 cups chicken broth
16 oz heavy cream (double if you don't want as thick or use less corn starch)
10 oz container of cherry tomatoes
2 stalks of celery, diced
3/4 cup corn starch
1 cup cold water


On a foil lined baking sheet add the sliced peppers and jalapeños in a single layer cut side face down. Add the cherry tomatoes; drizzle the olive oil and sprinkle the rosemary over the tomatoes.  Place in a preheated 400F oven for 20 minutes. I had to use 2 baking sheets.

In a stock pot on med/low heat melt the butter then add the garlic, celery and onions. Stir until the onions are translucent. Slice the peppers and jalapeños add them to the pot along with the tomatoes. Add in the cream and chicken broth. Turn off heat and let cool. Once cool add to a blender and blend until smooth. Return to pot. Mix corn starch and water until smooth. I increased the heat to med/high and gradually added it to my soup stirring constantly until it reached the desired thickness. Serve with  bacon bits and cheese, if desired. Yum Yum

The ingredients for the second soup:

Makes 8 large bowls of soup or 12 small bowls
2 heads of cauliflower, leaves removed and cut into large chunks
2 jalapeños, membrane and seeds removed slice in half
2 large white onions, diced
2 stalks of celery, diced
4 cups of vegetable broth
2 Tablespoons olive oil
Salt and pepper to taste


In a 400F preheated oven place the cauliflower chunks and jalapeños (cut side down) on a foil lined baking sheet; salt and pepper to taste. Bake for twenty minutes or until cauliflower starts to brown on edges. In a large saucepan on medium heat add the butter, once melted add the celery and onions. Cook unail the onions become translucent. Add the jalapeños and cauliflower to the saucepan and the 2 cups of vegetable broth. Bring to boil then let simmer for 5 minutes; remove from heat. Once cooled, blend in a blender, return to saucepan and reheat. Garnish with cheddar cheese and serve...Yum Yum

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