Roasted Jalapeño Soup from Fish City Grill

Yield: 1 Gallon


  • 4 Whole Jalapenos
  • 1/8 lb Fresh Cilantro Leaves 
  • 1 tbsp Salad Oil
  • 1 Cup Yellow Onions- small diced
  • ½ Cup Green Bell Peppers- small diced
  • ½ cup Red Bell Peppers- small diced
  • 2 tsp Fresh Garlic- minced
  • 1 qt Chicken Broth
  • 6 cups Heavy Cream
  • 2 tsp Kosher Salt
  • 1 tsp Pepper
  • ¾ Cup Pico de Gallo 
  • ½ Cup Corn Starch 
  • ½ Cup Water 


  1. Preheat oven to 350 degrees.  Place jalapenos on a chargrill and roast for 15 minutes turning to blister all sides.  Place blistered jalapenos in a sandwich bag until cooled.  Peel the skin and remove the seeds and stems
  2. Place jalapeno meat and cilantro in a food processor and puree.
  3. In a large stock pot on medium high heat, heat the oil.  Add the onions, bell peppers, and garlic.  Heat for 4 minutes until onions are translucent
  4. Add the chicken broth, heavy cream, salt, pepper, pico de gallo, and the jalapeno/cilantro puree and bring to a boil, stirring
  5. Mix the ½ cup of cornstarch with the ½ cup of water until all cornstarch is dissoved to make a slurry and whisk into soup.
  6. Reduce heat and simmer for 10 minutes