December 25, 2016
December 25, 2016

Roasted Cream of Five Pepper Soup

This is a favorite soup of mine and my entire family. On a cold afternoon or evening, nothing will give you that savory and spicy warm feeling better than a cup of our Cream of Five pepper soup. If you don’t want it quite as spicy leave out the jalapeno. Great at the ball game or in the deer blind from your thermos too!

Serves: 5 to 6


4 Tbsp. Butter

1/2 Cup All Purpose Flour

1 Qt Half And Half

2 Cups Whole Milk

3 Cups Chicken Broth

1 Tbsp. Extra Virgin Olive Oil

3 Cloves Garlic

2 Tbsp. Fresh Cilantro

1/2 Cup Carrots –Chopped

1 Stalk Celery-Chopped

1 Purple Onion Chopped

2 Poblano Peppers Roasted* And Coarsely Chopped

1 Jalapeno Pepper Roasted* and coarsely Chopped

1 Red Bell Pepper Roasted* and coarsely Chopped

½ teaspoon ground cumin

1/2 Tsp Salt

1/2 Tsp Black Pepper

1/2 Tsp White Pepper

2 Cubes Knorr’s Chicken/Tomato Bouillon Cubes

1 Cup Shredded Monterey Jack Cheese

2 Green Onions Chopped Fine And Saved For Garnish


*To roast the peppers on a gas stove arrange the peppers on a wire rack or grid above a medium flame. Turn peppers frequently to blacken evenly on all sides. After roasting, transfer to a plastic or paper bag and seal tightly until cooled (approx. 20 minutes). Remove from bag and run under cold water scraping the skin off.

Remove tops and seeds from peppers, and coarsely chop. Set aside.

In a 4 to 6 quart stock pot melt the butter over med. Heat. Whisk in the flour and simmer until thickened into a roux. Slowly add the half & half and milk, simmer over med low heat stirring frequently until smooth. Remove from heat and set aside.

In a separate stockpot, add the chicken stock, heat over a medium fire, adding the roasted peppers, garlic, carrots, celery and onion. Bring to boil then reduce and simmer, covered for 20 minutes.

Remove from heat and transfer vegetables to a blender using a slotted spoon with approx. 1 cup of the broth. Blend until smooth. Remove from blender and push mixture through a sieve, and return to stock pot. Stir well then add the cream mixture.

Heat to a simmer and slowly add the cheese stirring frequently for 10 to 15 minutes Serve hot, or refrigerate immediately and reheat before serving. Garnish with a half teaspoon of freshly chopped green onion and a pinch of fresh cracked pepper.

Bon Appétit!

Email Bryan Slaven at

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See more recipies at thetexasgourmet.com

Email Bryan Slaven at [email protected]


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