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Cream of Jalapeno Soup

5 from 1 vote

With a lovely, velvety texture and plenty of jalapeno flavor, this Cream of Jalapeno Soup isn’t as spicy as you might think! It’s totally craveable, and can be on the table in about 30. What’s for dinner? How about Cream of Jalapeno Soup!

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

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If you love jalapenos, then you’re going to LOVE this soup! This Creamy Jalapeno Soup is filled to bursting with the unique flavor of jalapenos, and while it does have some spice to it (about a medium level), it’s not too spicy to enjoy.

Creamy soups are one of my favorite things, and this one is no exception. Use good, fresh jalapenos and fresh dairy in this soup, and you’ll have a masterpiece that everyone will love! And it’s ready in a jiffy. The flavors intensify as it sits in the fridge, so it’s almost even better the next day!

What you’ll love about Cream of Jalapeno Soup


  • The perfect soup for jalapeno lovers!
  • It’s easy to make and so darn good!
  • It’s impressive and elegant!
Two bowls of Cream of Jalapeno Soup with cornbread madeleines in the background.

Ingredients

  • Butter – I almost always use salted butter. You will adjust the seasoning before serving so you can add less salt if you use unsalted butter.
  • Jalapenos – Stems and seeds removed. Please remove the seeds even if you like the soup on the spicy side because the seeds will make the soup grainy.
  • Onion – I use sweet onion. You can also use shallot.
  • Garlic – Fresh cloves are best!
  • Cumin – Cumin powder adds so much to this soup.
  • All-purpose flour – Or a thickener of your choice.
  • Avocado – You’ll add 1 ripe avocado to this soup. Don’t skip it – it adds a great texture and flavor!
  • Milk – Whole milk makes the richest soup, but 2% will also work.
  • Chicken broth – Use low or no sodium-added broth. Homemade is best!
  • Heavy whipping cream – Added at the end, the cream adds richness and flavor to the soup.
  • Salt and pepper – To taste. Use white pepper so you don’t have ugly black flecks in your creamy soup.
  • Cilantro – Fresh cilantro to garnish the soup. Also, save a bit of cilantro to make the cilantro oil as a garnish (optional).
Cream of Jalapeno soup ingredients labeled.

For the Cilantro Oil (optional)

  • Cilantro – You need a fair bit – about 1/2 cup.
  • Olive oil – Good quality oil.

How To Make The Best Cream of Jalapeno Soup

For a full list of ingredients and instructions to make this creamy jalapeno soup, please scroll down to the recipe near the end of the page.

  1. Melt the butter in the bottom of a heavy-bottomed soup pot. Add the diced jalapenos and onions. Saute the veggies until the onions are translucent and soft.
  2. Add the garlic and ground cumin and saute for another minute or until fragrant, then turn off the heat.
  3. Stir in the flour and cook for an additional minute while stirring.
  4. Stream the chicken broth into the flour-vegetable mixture while whisking to avoid lumps. Then whisk in the milk.
  5. Simmer the soup, covered, for about 15 minutes, stirring from time to time.
  6. Transfer the soup to a blender and add the peeled and seeded avocado.
  7. Puree the soup with the hole in the blender lid removed and a kitchen towel over the top of the hole.
  8. Transfer the soup back to the soup pot and whisk in the heavy whipping cream. Bring the soup back to a simmer, then turn off the heat and adjust the seasoning.
  9. Garnish with cilantro oil (optional) and chopped cilantro (optional). Enjoy!

How To Make Cilantro Oil

  1. Boil water in a medium-sized pot.
  2. Blanch the cilantro – stems and all – for about 5 seconds.
  3. Transfer the hot cilantro to an ice bath to cool and retain color.
  4. Squeeze out any water, then add the cilantro and oil to a blender. Blend until smooth.
  5. Strain the cilantro oil into a squeeze bottle and use the oil to garnish your soup.

Chef Jenn’s Tips

  • When sauteing the veggies, keep the heat on medium-low, so you don’t brown the onions. Brown onions will discolor your soup.
  • Saute the veggies until they are very soft so that your soup is silky smooth.
  • Use vegetable broth or vegetable stock to make this a vegetarian jalapeno soup.
  • Don’t boil the cream. Add the heavy whipping cream at the end of the cooking time and then just heat the soup through – a bare simmer is fine.
  • The cilantro oil is a cheffy trick and a pretty garnish, but it’s totally optional.
  • If you’d like your soup thicker, mix 1 tablespoon of flour with 3 tablespoons of water to create a smooth slurry. Mix this into the soup, then bring it back to a simmer to thicken.
  • If your soup is too thick for your liking, thin it with a bit more milk or cream, then adjust the seasoning.

Recommended

Make It A Meal

I love soups. Soups for lunch or dinner or as a starter. I even love dessert soups. But I’m not a fan of JUST soup as a meal. If you want to serve something amazing with this Cream of Jalapeno Soup recipe, here are some terrific options!

Storage

This easy soup will keep in the fridge in an airtight container for 3-4 days. It’ll also freeze nicely.

My favorite way to freeze soups and stews is using Souper Cubes! These amazing freezer-safe cubes are perfect for freezing portions of all my favorite soups, stews, and other saucy meals. I freeze them then pop them out and put the rectangular frozen blocks into a zipper-top freezer bag. It makes storing them SOOOO much easier!

Where can you find these Soup Cubes? You can order them from Souper Cubes – how cool is this?

Step By Step Process

Two bowls of Cream of Jalapeno Soup with cornbread madeleines in the background.
Print Pin
5 from 1 vote

Cream of Jalapeno Soup

Thick, velvety, and loaded with fresh jalapeno flavor, this medium level spicy soup is perfect for jalapeno fans! Easy and elegant, serve it with your favorite meals today!
Course Soups & Stews
Cuisine American, Tex-Mex
Keyword cream of jalapeno soup, cream soup, creamy soup, jalapeno, jalapenos, soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 449kcal
Author Chef Jenn

Ingredients

  • 1/4 cup butter salted is fine
  • 6 jalapenos stems and seeds removed
  • 1 cup diced sweet onion
  • 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
  • 1/4 cup chopped cilantro optional garnish

For the cilantro oil

  • 1/2 cup cilantro stems and leaves
  • 1/4 cup olive oil

Instructions

  • Melt the butter in the bottom of a heavy-bottomed soup pot. Add the diced jalapenos and onions. Saute the veggies until the onions are translucent and soft, about 6 minutes.
  • Add the garlic and ground cumin and saute for another minute or until fragrant, then turn off the heat.
  • Stir in the flour and cook for an additional minute while stirring.
  • Stream the chicken broth into the flour-vegetable mixture while whisking to avoid lumps. Then whisk in the milk.
  • Simmer the soup, covered, for about 15 minutes, stirring from time to time.
  • Transfer the soup to a blender and add the peeled and seeded avocado.
  • Puree the soup with the hole in the blender lid removed and a kitchen towel over the top of the hole.
  • Transfer the soup back to the soup pot and whisk in the heavy whipping cream. Bring the soup back to a simmer, then turn off the heat and adjust the seasoning.
  • Garnish with cilantro oil (optional) and chopped cilantro (optional). Enjoy!

To make the cilantro oil

  • Boil water in a medium-sized pot, then blanch the cilantro – stems and all – for about 5 seconds.
  • Transfer the hot cilantro to an ice bath to cool and retain color, then gently squeeze the water from the cilantro.
  • Strain the cilantro oil into a squeeze bottle and use the oil to garnish your soup.

Notes

Chef Jenn’s Tips

  • When sauteing the veggies, keep the heat on medium-low, so you don’t brown the onions. Brown onions will discolor your soup.
  • Saute the veggies until they are very soft so that your soup is silky smooth.
  • Use vegetable broth or vegetable stock to make this a vegetarian jalapeno soup.
  • Don’t boil the cream. Add the heavy whipping cream at the end of the cooking time and then just heat the soup through – a bare simmer is fine.
  • The cilantro oil is a cheffy trick and a pretty garnish, but it’s totally optional.
  • If you’d like your soup thicker, mix 1 tablespoon of flour with 3 tablespoons of water to create a smooth slurry. Mix this into the soup, then bring it back to a simmer to thicken.
  • If your soup is too thick for your liking, thin it with a bit more milk or cream then adjust the seasoning.

Nutrition

Serving: 1.5cups | Calories: 449kcal | Carbohydrates: 16g | Protein: 8g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 149mg | Potassium: 551mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1361IU | Vitamin C: 23mg | Calcium: 203mg | Iron: 1mg

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.

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By Chef Jenn

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