Cream of Jalapeno Soup

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!

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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!

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).

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!

• Cornbread Madeleines – Love these savory cookies with this soup.
• French Dip Sliders – You can’t beat a tasty soup and sandwich combination!
• As a starter to a delicious steak meal.
• As a part of your holiday buffet meal, along with smoked turkey and sausage dressing.

Storage

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

Step By Step Process

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