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!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 5

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.

Step 6

Add the roasted jalapeños, heavy cream, and cream cheese to the pot. Stir until the cream cheese is melted and the mixture is smooth.

Step 7

Season the soup with salt and black pepper. Simmer the soup over low heat for an additional 10 minutes, stirring occasionally.

Step 8

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.

Step 9

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.

Step 10

Serve hot, garnished with fresh cilantro and tortilla strips, if desired. Enjoy!

Nutrition Facts

Serving size	(1983.6g)

Amount per serving	% Daily Value*
Calories	2389.5

Total Fat 198.2g	0%
Saturated Fat 110.0g	0%
Polyunsaturated Fat 2.4g
Cholesterol 540.3mg	0%
Sodium 5443.5mg	0%
Total Carbohydrate 98.8g	0%
Dietary Fiber 13.7g	0%
Total Sugars 22.9g
Protein 32.8g	0%

Vitamin D 4.5IU	0%
Calcium 312.1mg	0%
Iron 6.2mg	0%
Potassium 2098.6mg	0%

*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.

Source of Calories

Fat: 77.2%

Protein: 5.7%

Carbs: 17.1%