Cream of Jalapeno Soup
Cream of Jalapeno Soup has a smooth, velvety texture with just the right amount of jalapeno flavor. It’s not as spicy as you’d expect, making it a perfect dinner choice that’s ready in about 30 minutes.

If you’re a jalapeno lover, this soup is a must-try! It has a deliciously creamy texture with medium spice that doesn’t overpower the palate. Using fresh jalapenos and high-quality dairy makes all the difference in this quick, easy soup. The flavors develop even more when left in the fridge overnight, making it even tastier the next day!

Ingredients
- Butter — Unsalted or salted; adjust seasoning as needed.
- Jalapenos — Seeds and stems removed to prevent grainy texture.
- Onion — Sweet onion is ideal, but shallots also work.
- Garlic — Fresh cloves only.
- Cumin — Adds warmth and depth.
- All-purpose flour — Acts as a thickener.
- Avocado — Adds flavor and a smooth texture.
- Milk — Whole milk is best, but 2% works.
- Chicken broth — Low or no sodium.
- Heavy whipping cream — For richness and a smooth finish.
- Salt and pepper — White pepper is recommended.
- Cilantro — For garnish and optional cilantro oil.

How To Make Cream of Jalapeno Soup
- Melt butter in a soup pot over medium heat. Add diced jalapenos and onions, cooking until onions are soft.
- Stir in garlic and cumin, cooking until fragrant.
- Mix in the flour and cook for an additional minute.
- Gradually whisk in the chicken broth, followed by the milk, to prevent lumps.
- Cover and simmer the soup for about 15 minutes, stirring occasionally.
- Transfer the soup to a blender, add the avocado, and blend until smooth.
- Pour the soup back into the pot, stir in the heavy cream, and heat gently without boiling.
- Top with cilantro oil and chopped cilantro if desired.
Step-By-Step Process







How To Make Cilantro Oil
- Boil water and briefly blanch cilantro for 5 seconds.
- Transfer to an ice bath to cool.
- Squeeze out excess water and blend cilantro with oil until smooth.
- Strain into a squeeze bottle for a decorative touch.
Chef Jenn’s Tips
- Keep the heat low while sautéing to avoid browning the onions, which can discolor the soup.
- Make sure the veggies are thoroughly softened for a silky texture.
- To keep it vegetarian, substitute the chicken broth with vegetable broth.
- Add cream at the end and heat gently to avoid curdling.
Make It A Meal
This soup is fantastic as a starter or paired with a hearty sandwich or salad. Add a side of crusty bread for dipping to turn it into a complete meal.

Storage
Store the soup in an airtight container in the fridge for 3-4 days. It also freezes well, maintaining its texture and flavor upon reheating.

Cream of Jalapeno Soup
Ingredients
- ¼ cup butter salted is fine
- 6 jalapenos stems and seeds removed
- 1 cup sweet onion diced
- 3 cloves garlic finely minced
- 2 teaspoons ground cumin
- 2 tablespoons all-purpose flour
- 2 cups no sodium added chicken broth
- 3 cups milk whole or 2%
- 1 avocado seeded and removed from skin
- 1 cup heavy whipping cream
- salt and pepper to taste
- ¼ cup cilantro chopped; optional garnish
Instructions
- Melt butter in a soup pot over medium heat. Add diced jalapenos and onions, cooking until onions are soft.
- Stir in garlic and cumin, cooking until fragrant.
- Mix in the flour and cook for an additional minute.
- Gradually whisk in the chicken broth, followed by the milk, to prevent lumps.
- Cover and simmer the soup for about 15 minutes, stirring occasionally.
- Transfer the soup to a blender, add the avocado, and blend until smooth.
- Pour the soup back into the pot, stir in the heavy cream, and heat gently without boiling.
- Top with cilantro oil and chopped cilantro if desired.
To Make Cilantro Oil
- Boil water and briefly blanch cilantro for 5 seconds.
- Transfer to an ice bath to cool.
- Squeeze out excess water and blend cilantro with oil until smooth.
- Strain into a squeeze bottle for a decorative touch.
Notes
Chef Jenn’s Tips
- Keep the heat low while sautéing to avoid browning the onions, which can discolor the soup.
- Make sure the veggies are thoroughly softened for a silky texture.
- To keep it vegetarian, substitute the chicken broth with vegetable broth.
- Add cream at the end and heat gently to avoid curdling.