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!
Servings: 6 servings
Calories: 449kcal
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.
- Add the cilantro and oil to a blender. Blend until smooth.
- 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