Roasted Jalapeno Soup (Rockfish Restaurant Copycat)

Name: Roasted Jalapeno Soup (Rockfish Restaurant Copycat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups yellow onions, chopped; 2 tablespoons garlic, fresh, pureed; 3 quarts heavy cream; 2 quarts water; 2 cups tomatoes, chopped; 2 cups red bell peppers, chopped; 1/4 cup chicken base (bouillon, bouillon may vary you may need less to watch the salt); 3 ounces fresh jalapenos, well roasted or pureed; 4 ounces fresh cilantro (pureed); 3 tablespoons butter; 1 cup cornstarch (completely dissolved water); 1 cup water, cold mixed with corn starch; salt, to taste; white pepper, to taste

Servings: persons

2 cups yellow onions, chopped
2 tablespoons garlic, fresh, pureed
3 quarts heavy cream
2 quarts water
2 cups tomatoes, chopped
2 cups red bell peppers, chopped
1/4 cup chicken base (bouillon, bouillon may vary you may need less to watch the salt)
3 ounces fresh jalapenos, well roasted or pureed
4 ounces fresh cilantro (pureed)
3 tablespoons butter
1 cup cornstarch (completely dissolved water)
1 cup water, cold mixed with corn starch
salt, to taste
white pepper, to taste

1
["TO ROAST JALAPENOS:Place on cookie sheet that has been sprayed with nonstick cooking spray and place under broiler, turning so all sides are blistered and black. Remove from oven and place in paper bag or wrap in dish towel for 10 minutes, This will ""sweat"" the skin, so it is easily removed. Once skin is removed, rinse under cold water, then remove stems and open on remove seeds and white membrane. Removing the seeds and membrane from the peppers cuts the ""heat"" in the soup *Important Note: Wear rubber gloves when handling the peppers and do not touch eyes or face. When you are finished with peppers, wash hands thoroughly with soap and water.", "In a med/hot stock pot saute garlic and onions until translucent.", "Combine all ingredients except salt/pepper and cornstarch mixture.", "Simmer 20 minutes.", "Slowly whisk in cornstarch mixture until desired thickness. You may not need all of it.", "Add salt/pepper to taste.", "Simmer 3 more minutes remove from heat."]

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups yellow onions, chopped, 2 tablespoons garlic, fresh, pureed, 3 quarts heavy cream, 2 quarts water, and more.

Yes, Roasted Jalapeno Soup (Rockfish Restaurant Copycat) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!