Cream of Jalapeno Soup

21 days of Soup | March 20, 2016 | By

151231_GTL_Soup_035

 

Cream of Jalapeno Soup
Serves 4
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 2 tablespoons olive oil
  2. 2 cloves garlic, minced
  3. 1 medium onion, chopped
  4. 2 stalks celery, chopped
  5. 2 carrots, chopped
  6. 1 green pepper, seeded & chopped
  7. 1 jalapeno, seeded & chopped
  8. 1 cup navy beans
  9. 4 cups low sodium or homemade chicken broth
  10. 1/2 cup 2% milk
  11. 1/2 cup cheddar, shredded
  12. Salt & pepper to taste
Optional garnishes
  1. Cilantro
  2. Sliced jalapeno
Instructions
  1. Heat up olive oil in a large pot over medium high heat.
  2. Add the mirepoix (garlic, onions, celery and carrots) stirring occasionally until vegetables are soft.
  3. Add in all peppers and navy beans for another 2-3 minutes. Remove from heat.
  4. Using an immersion or upright blender (in small batches), puree the vegetables together with the broth.
  5. Add the milk and shredded cheddar.
  6. Salt and pepper to taste.
Notes
  1. I used the beans to give this soup a creamier taste and texture otherwise you need heavy cream and lots of cheese to balance the spice.
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