Roasted Jalapeno Soup Rockfish Restaurant Copycat
Indulge in the bold and creamy flavors of this Roasted Jalapeño Soup, a tantalizing Rockfish Restaurant copycat recipe that’s perfect for spice lovers! This comforting soup highlights the smoky richness of fire-roasted jalapeños blended with silky cream cheese, luscious heavy cream, and savory chicken broth. A gentle sauté of yellow onion and garlic adds depth, while a touch of flour creates a velvety texture. The finishing touches? A smooth blend and a sprinkling of fresh cilantro or crispy tortilla strips for an irresistible garnish. Quick to make and utterly satisfying, this recipe brings restaurant-quality sophistication to your home kitchen. Perfect for cozy weeknights or impressing dinner guests, it’s a must-try for any fan of Southwest-inspired dishes!
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Recipe Information
Ingredients
- 6 whole jalapeños
- 2 tablespoons butter
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1.5 cups heavy cream
- 4 ounces cream cheese
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
- 1 cup (optional for garnish) tortilla strips
Instructions
Preheat your broiler on high. Place the jalapeños on a baking sheet and broil for 5-7 minutes, turning occasionally, until the skin is charred and blistered on all sides.
Transfer the roasted jalapeños to a bowl and cover with plastic wrap or a lid to steam for 10 minutes. Once cooled, peel off the skins, remove the seeds and stems, and finely chop the jalapeños. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened.
Add the roasted jalapeños, heavy cream, and cream cheese to the pot. Stir until the cream cheese is melted and the mixture is smooth.
Season the soup with salt and black pepper. Simmer the soup over low heat for an additional 10 minutes, stirring occasionally.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches before returning it to the pot.
Taste and adjust the seasoning if needed. If the soup is too thick, you can add a little more chicken broth or heavy cream to reach your desired consistency.
Serve hot, garnished with fresh cilantro and tortilla strips, if desired. Enjoy!
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 110.0 g | 550% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 5444 mg | 237% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 22.9 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 312 mg | 24% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2099 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
