Jalapeno Tomato Soup Recipe

Jalapeno week is going strong and today I  am sharing a yummy vegetarian soup recipe. If you love a spicy soup with flavors of jalapeno and tomato this recipe is for you.


Jalapeno Tomato Soup Recipe 


  • 1/4 cup of olive oil
  • 1 large white onion, finely diced
  • 1 leek diced, finely diced
  • 2 garlic cloves, minced
  • 2 large cans of tomatoes whole, drained
  • 1 lemon, reserve juice
  • 2 jalapeno peppers, seeded and diced
  • 2 cups of vegetable broth
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of oregano
  • 2 teaspoons of honey
  • Salt & Pepper
  • 1/2 cup of whipping cream


  1. Prepare the soup. Add the tomatoes and lemon juice to a blender. Blend until smooth.
  2. In a large pan saute the olive oil, onion, garlic, jalapeno, and leek. Add the cumin, oregano, honey, salt, and pepper.
  3. Stir in the tomato sauce and broth. Simmer the soup uncovered, and cook for 30 minutes.  Let mixture cool down a bit and then whisk in the cream. Serve mixture warm.

*I made my own garlic rosemary croutons and served the soup with these tasty guys.


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