4 medium green jalapeno peppers
2 carrots, peeled and chopped
1/2 cup chopped onion
2 cloves garlic, peeled and minced
2 tablespoons olive oil
2 tablespoons butter, softened
1/4 cup all-purpose flour
1/2 teaspoon salt
2 1/2 cups chicken or vegetable broth
1/2 cup heavy whipping cream or milk
1/2 cup seeded and chopped tomatoes (can use also used canned if tomatoes are out of season)
1/4 cup sliced mushrooms
Preheat oven to 400F. Line a baking sheet with foil. Cut off the stem of each jalapeno then cut in half lengthwise and remove the seeds and membrane. Place them face down on the sheet. Roast for 15 minutes or until slightly darkened. When cool enough to handle, chop.
In a Dutch oven or other large pot, heat the olive oil. When hot, add the carrots and onion and cook until softened, about 3-5 minutes. Add the garlic and chopped jalapeno and cook for 30 seconds.
Add the butter. Once melted, whisk in the flour and salt until everything is coated. Slowly whisk in the broth and bring to a boil. Cook until the soup has thickened, about 5-7 minutes. Stir in the heavy cream then bring back to a boil.
Once thickened, add about half of the soup to a blender then puree until smooth (be very careful as hot liquid expands when blended). Add the rest of the soup then puree until smooth. Pour back into the sauce pan. Stir in the tomatoes and mushrooms. Simmer until hot then serve immediately.