Roasted Red Pepper and Jalapeno Cream Soup
 
Prep time
Cook time
Total time
 
A creamy and spicy red bell pepper soup with roasted bell peppers and jalapeno. The perfect amount of spice! Sweetened with a touch of honey.
Author:
Recipe type: Soups
Serves: 4-6
Ingredients
  • Olive oil
  • 3 red bell peppers
  • 2 garlic cloves
  • 1 jalapeno*
  • 1 can diced tomatoes (15 oz.)
  • 1½ teaspoons salt
  • ¼ teaspoon pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 2 tablespoons honey
  • 1 cup half and half
  • ½ cup milk
  • Sour cream (optional)
Directions
  1. Preheat oven to 375 degrees. Drizzle bell peppers, garlic cloves and jalapeno with olive oil. Rub to coat. Place on foil lined baking sheet and roast in oven for 30 minutes, turning after 20 minutes to avoid over browning.
  2. Immediately place red bell peppers and jalapeno in a Ziploc bag. Leave for 5 minutes to allow skins to be easily removed. Remove skins and seeds and place in a food processor. Remove skins of garlic cloves and add to food processor. Add canned tomatoes. Puree vegetables together.
  3. Pour puree to medium sized soup pot. Add remaining ingredients to puree. Heat over medium heat until warm.
  4. In two batches, puree soup mixture until very smooth.
  5. Return soup to saucepan and heat through.
  6. Serve with sour cream and a sprinkle of dried oregano.
Notes
*You may omit the jalapeno if you do not want the heat to your soup. Or reduce the amount of jalapeno you use.
Recipe by Breezy Bakes at https://www.breezybakes.com/roasted-red-pepper-and-jalapeno-cream-soup/