Warm up with a bowl of Roasted Jalapeño Tomato Soup—where sweet, jammy roasted tomatoes meet a bold kick of Cloud23 Sweet Jalapeño Hot Sauce. This rich, velvety soup is packed with deep, smoky flavors and a touch of heat that lingers just right. Perfectly paired with a crispy bacon grilled cheese, it’s the ultimate comfort food with a spicy twist.
Roasted Jalapeño Tomato Soup
Dana Plucinski aka @baydish
6
70 minutes
10 minutes
American
Warm up with a bowl of our Roasted Jalapeño Tomato Soup—where sweet, jammy roasted tomatoes meet a bold kick of Cloud23 Sweet Jalapeño Hot Sauce. This rich, velvety soup is packed with deep, smoky flavors and a touch of heat that lingers just right. Perfectly paired with a crispy bacon grilled cheese, it’s the ultimate comfort food with a spicy twist.
Ingredients
1.5lbs small tomatoes (we used Early Girl), sliced in half
- 2 tbsp olive oil, separated
- Salt, to taste
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 1 28oz can diced tomatoes
- 1 cup chicken stock
¼ cup Cloud23 Sweet Jalapeño Hot Sauce
- 4oz heavy cream, plus more for topping
- Pepper, to taste
Directions
Preheat oven to 400 degrees. Add tomatoes to a large baking dish and toss with 1 tbsp olive oil and salt. Roast for about 30 minutes, until tomatoes are soft and jammy.
While the tomatoes are roasting, preheat a saute pan over medium heat. Add the remaining 1 tbsp olive oil, then the onions. Cook for 3-4 minutes, until translucent, then add the garlic. Cook for one more minute then set aside.
In a large pot, add the roasted tomatoes, canned tomatoes and their juice, the sauteed garlic and onions, chicken stock, salt, and Cloud23 Sweet Jalapeño Hot Sauce. Bring to a boil, then simmer for about 40 minutes.
Add the heavy cream, then use an immersion blender to blend until smooth. Taste and adjust salt level if needed. Plate your soup with a drizzle of heavy cream and some cracks of pepper. Serve with a grilled cheese - we prefer a bacon grilled cheese. Enjoy!
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