Jalapeno-Tomato Soup Recipe
If your summer garden is exploding with fresh vegetables like ours is, a spicy jalapeno-tomato soup should be one of the first items on the menu. We served ours up with a spicy Habanero Grilled Cheese Sandwich for an extra kick.
Jalapeno-Tomato Soup
Ingredients
- 3-4 jalapeno peppers, chopped
- 2 small sweet onions, chopped
- 2 cloves garlic, chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- Salt and pepper to taste
- 1 can stewed tomatoes
- 3 cups chicken broth
- 1 tablespoon chili powder
Cooking Directions
- Heat a sauté pan to medium heat. Add olive oil with jalapeno peppers, garlic and onions. Cook about 5 minutes, or until ingredients are softened.
- While the above is cooking, heat a large pot to medium heat and add butter. Allow butter to melt.
- Add flour to butter and stir to form a roux. Cook about 5-6 minutes until nutty brown.
- Add peppers and onions to the pot and season with salt and pepper. Stir.
- Add chicken broth and stir. Bring to a light boil and reduce heat to simmer.
- Add stewed tomatoes and chili powder and simmer about 10 minutes.
- Use an immersion blender to process the soup. You can also transfer the soup in small batches to a blender to process and return to the soup pot. Process until smooth.
- Serve!