Cook Day Club

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Cream of Jalapeno Soup

I recently had someone see a post about this soup and ask if I could get this recipe posted. I can’t believe I didn’t already have it posted!! We love this. We eat this wonderful soup whenever we make it to the Rockyard Brewery in Castle Rock and have looked at multiple sites to try to find a recipe.

After making it 3-4 times and tweaking it each time… I think we’ve come close.

1/2 red sweet onion
6 jalapeño peppers
4 oz cherry tomatoes
1 c heavy cream
1/2 c chardonnay
salt

Put ingredients into a vitamix. and blend thoroughly. Place in large pot on the stove and bring to a boil. Reduce to simmer and heat for 30 minutes.

Make a basic white sauce
2 Tbls butter
2 Tbls flour
salt/pepper
1 c milk
2 c monterey jack cheese
salt to taste

Add white sauce to veggie mix. Add more heavy cream if desired. Mix well and heat thoroughly. (You can also then bring to room temp, and place in a ziploc bag and freeze. It does just fine freezing, thawing and reheating)

Serve and enjoy! If you try this out and have any ideas or suggestions – please share!



3 Responses to Cream of Jalapeno Soup

  1. Katie says:

    We are about to try your recipe. We love the soup at Rockyard and will be sure to let you know how this turns out!

  2. Gary says:

    Have had the soup you’re talking about and it is fantastic. I made your version and the flavor is extremely close. I left the seeds in only two of the peppers and it was way to hot for us. I’m wondering if you left any of the seeds in or did you remove them?

  3. Katie says:

    Trying it tonight and will let you know!! Very excited-thank you for sharing!!!

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