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.
Recommended
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
Add Preferred SourceIngredients
- 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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
