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.

A bowl of Cream of Jalapeno Soup.

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!

Two bowls of Cream of Jalapeno Soup with a plate of cornbread madeleines on a wooden table.

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.
Cream of Jalapeno Soup ingredients with labels.

How To Make Cream of Jalapeno Soup

  1. Melt butter in a soup pot over medium heat. Add diced jalapenos and onions, cooking until onions are soft.
  2. Stir in garlic and cumin, cooking until fragrant.
  3. Mix in the flour and cook for an additional minute.
  4. Gradually whisk in the chicken broth, followed by the milk, to prevent lumps.
  5. Cover and simmer the soup for about 15 minutes, stirring occasionally.
  6. Transfer the soup to a blender, add the avocado, and blend until smooth.
  7. Pour the soup back into the pot, stir in the heavy cream, and heat gently without boiling.
  8. Top with cilantro oil and chopped cilantro if desired.

Step-By-Step Process

How To Make Cilantro Oil

  1. Boil water and briefly blanch cilantro for 5 seconds.
  2. Transfer to an ice bath to cool.
  3. Squeeze out excess water and blend cilantro with oil until smooth.
  4. 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.

Two bowls of Cream of Jalapeno Soup with cornbread madeleines in the background.

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.

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A bowl of Cream of Jalapeno Soup.

Cream of Jalapeno Soup

Chef Jenn
Cream of Jalapeno Soup is smooth and creamy with just the right kick of jalapeno. It's a quick, flavorful meal or starter that gets even better the next day. Perfect with some crusty bread or salad!
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup & Stews
Cuisine American, Tex-Mex
Servings 6 servings
Calories 449 kcal

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.

Nutrition

Serving: 1.5cupsCalories: 449kcalCarbohydrates: 16gProtein: 8gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 80mgSodium: 149mgPotassium: 551mgFiber: 3gSugar: 9gVitamin A: 1361IUVitamin C: 23mgCalcium: 203mgIron: 1mg
Keyword cream of jalapeno soup, cream soup, creamy soup, jalapeno, jalapenos, soup
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