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As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

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Thursday, December 27, 2007

Jalepeño Cheddar Soup

This recipe makes a hearty, delicious, brightly coloured winter soup. The jalepeños give the soup a nice flavour, but are not the hottest peppers available. Add some of your favourite hot sauce or a few habeneros for a spicier soup.

Jalepeño Cheddar Soup

  • 2 x 796 ml tins no salt added tomatoes
  • 2 red bell peppers
  • 3 cups carrots
  • 9 jalepeño peppers
  • 1-2 yellow onions
  • 2 heads oven roasted garlic
  • 1 lb aged cheddar cheese
  • basil
  • oregano
  • olive oil


Peel onions and carrots.
Remove seeds and stalks from peppers.
Cut onions, carrots and peppers into large pieces.
Toss with olive oil in a large oven proof dish.
roasting veggies for jalepeño soup

Roast at 400°F for 40 minutes.
Transfer roasted vegetables to a large pan or stock pot.
Add tinned tomatoes and their juices.
Add flesh of oven roasted garlics.
Season generously with basil and oregano.
Stir all ingredients together and heat to a gentle boil.
Simmer until vegetables have softened.
Purée soup in a food processor or blender.
Return puréed soup to the pan.
Finely grate cheddar cheese.
Stir cheese into soup and heat until melted.

Enjoy this soup as a meal on its own, or with a salad or a flavourful bread such as my Ancient Grains Focaccia.

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