Name: Cream of Jalapeno Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1/4 cup butter, salted; 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); 1/2 cup cilantro, stems and leaves; 1/4 cup olive oil

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Cream of Jalapeno Soup is a true flavor adventure for anyone who loves a little heat balanced with silky richness. Imagine each spoonful: a bright wave of jalapeno essence, beautifully mellowed by cream, avocado, and pureed veggies for a soup that’s both vibrant and cozy. Whether you’re planning a comforting solo dinner or impressing friends with a zesty starter, this velvety, Tex-Mex-inspired soup will instantly steal the spotlight. It’s quick enough for weeknights, but its elegant presentation makes it worthy of special occasions too!

Cream of Jalapeno Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cream of Jalapeno Soup is its straightforward ingredient list—every single item plays a starring role, from the spicy jalapenos to the fresh cilantro finish. As you gather your ingredients, remember: it’s their quality and balance that transforms this dish into something extraordinary.

Butter: Use salted or unsalted; this is the foundation for sautéing and infusing deep, rich flavor into your veggies.
Jalapenos: Six peppers, stemmed and seeded, bring a bold but manageable heat and vibrant green color to each bowl.
Sweet onion: Diced and cooked until soft, it lends a gentle sweetness and rounds out the soup’s bite.
Garlic cloves: Finely minced, just three cloves amp up the savory undertones without overpowering the jalapeno.
Ground cumin: This earthy spice gives a whisper of smokiness, grounding the fresh flavors.
All-purpose flour: Two tablespoons help create that creamy, thick texture you crave.
No sodium added chicken broth: Two cups ensure you control the saltiness while building up deep savory flavor.
Milk: Whole or 2 percent—three cups create a trustworthy creamy base that doesn’t overpower the peppers.
Avocado: Adds silkiness and lushness to the pureed soup, plus a subtle nutty note.
Heavy whipping cream: One cup swirled in at the end gives you that decadent, restaurant-quality finish.
Salt and pepper: To taste; don’t be shy about seasoning to highlight all the flavors.
Chopped cilantro (optional): A punch of freshness and vibrant color for garnish, if desired.
Cilantro oil (optional): A chef’s trick for a stunning, herby garnish; see steps below for how to make it.
Olive oil (cilantro oil component): Just a bit, blended with cilantro for that show-stopping swirl.

How to Make Cream of Jalapeno Soup

Step 1: Sauté Your Veggies

Begin by melting your butter over medium-low heat in a heavy soup pot. Toss in the diced jalapenos and sweet onion. Sauté gently—don’t rush this step! The onions should turn translucent and meltingly soft, about 6 minutes in total. This slow sweat brings out their natural sweetness while the jalapenos mellow just enough, setting the stage for a balanced bowl.

Step 2: Boost with Garlic and Cumin

Add your minced garlic and ground cumin right into the pot. Cook for about a minute, just until the kitchen smells absolutely irresistible. At this point, your veggies should be fragrant but not browned. Turn off the heat to avoid overcooking.

Step 3: Stir in the Flour

Sprinkle in the flour and stir constantly for another minute. This step thickens your base and ensures every bowl of Cream of Jalapeno Soup gets that luscious, velvety body. No lumps allowed!

Step 4: Incorporate the Broth and Milk

Slowly pour in the chicken broth, whisking energetically to keep your soup base smooth. Next, pour in the milk. Once combined, bring everything to a gentle simmer. Cover and let it cook for about 15 minutes. Give the pot a stir now and again—this keeps everything creamy and ensures the flavors marry.

Step 5: Puree with Avocado

Carefully transfer your hot soup (in batches if needed!) to a blender. Add the avocado for that signature silkiness. Remove the blender lid’s central insert, cover the opening with a kitchen towel, and blend until the mixture is completely smooth. This step brings out the vibrant green color and supreme smoothness of Cream of Jalapeno Soup.

Step 6: Final Simmer with Cream

Pour your pureed soup back into the pot over low heat. Whisk in the heavy whipping cream, bringing everything just back to a gentle simmer. Season with salt and pepper to taste. Remember: don’t let it come to a boil at this stage—the cream just needs a gentle heat to meld.

Step 7: Garnish and Serve

If using, swirl in cilantro oil and sprinkle your chopped cilantro over top. Each bowl now looks as stunning as it tastes! Serve immediately, and savor the moment.

How to Make Cilantro Oil

Bring a pot of water to a rapid boil, then briefly blanch your cilantro (leaves and stems) for about 5 seconds. Plunge them into an ice bath to lock in that gorgeous green color. Squeeze out the extra water, then blend with olive oil until perfectly smooth. Strain to finish—and add a vibrant touch to your Cream of Jalapeno Soup.

How to Serve Cream of Jalapeno Soup

Garnishes

A swirl of homemade cilantro oil and a shower of chopped fresh cilantro are absolute winners, adding both visual appeal and a pop of flavor. If you’re serving to guests, don’t hesitate to add thin jalapeno slices or a dollop of sour cream for extra flair and creaminess. Even a sprinkle of crumbled queso fresco adds rich dimension.

Side Dishes

Cream of Jalapeno Soup shines next to crusty bread (think warm baguette or thick slices of sourdough), griddled cheese quesadillas, or a vibrant, crunchy salad. Want to go all in on the Tex-Mex theme? Pair with chicken enchiladas, grilled shrimp tacos, or even a platter of loaded nachos. It loves to play alongside bold, cozy sides!

Creative Ways to Present

For an elegant starter, serve this soup in small espresso cups or ramekins, each topped with a drizzle of cilantro oil. Hosting a casual gathering? Offer as mini shooters for a spicy amuse-bouche. Want to impress your friends? Pour it into shallow bowls and garnish dramatically with a swirl of crema, jalapeno wheels, and fresh herbs for that restaurant wow-factor.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Cream of Jalapeno Soup to room temperature before transferring it to airtight containers. Stored in the fridge, it remains delicious and fresh for up to 3 days. As with many creamy soups, the flavors can deepen overnight, meaning day two might taste even better!

Freezing

For longer-term storage, this soup can be frozen with some care. Ladle cooled soup into freezer-safe containers, leaving a little room for expansion. Freeze for up to 2 months. Since it contains cream and avocado, expect to whisk or blend gently after thawing to restore its ultra-smooth texture.

Reheating

To reheat, warm the soup gently over low heat in a saucepan, stirring frequently. Avoid high heat or boiling, which can cause the cream to separate or curdle. If the soup thickens while stored, stir in a splash of milk or broth to reach your preferred consistency. Always taste and adjust the seasoning if needed!

FAQs

How spicy is Cream of Jalapeno Soup?

The heat level here is solidly medium—noticeable but not overwhelming, thanks to using six seeded jalapenos. If you’re cautious, start with fewer peppers, then add more to taste. For extra spice lovers, try leaving in a few seeds!

Can I make Cream of Jalapeno Soup vegetarian?

Absolutely! Swap the chicken broth for your favorite no-salt-added vegetable broth, and you’ll have an entirely vegetarian version that’s just as creamy and delicious.

What’s the best way to make it dairy-free?

You can substitute your favorite plant-based butter, milk, and cream alternatives (like coconut milk or oat cream). Keep in mind that using non-dairy products can slightly alter the flavor and texture, but the jalapeno and avocado will shine through.

How do I keep my soup bright green?

The key is not to overcook, especially after adding the avocado and pureeing. Serve right after blending and garnishing, and blanching the cilantro for the oil also locks in that gorgeous green hue.

Is it possible to make Cream of Jalapeno Soup thicker or thinner?

Absolutely—if you prefer a thicker soup, mix a tablespoon of flour with a few tablespoons of water, then whisk it into the simmering pot and cook until you reach the desired consistency. If you find it too thick, simply add a splash more milk or cream until it’s just right.

Final Thoughts

With its luscious texture, gentle warmth, and undeniably fresh flavor, Cream of Jalapeno Soup is a must-try for anyone looking to add excitement to their soup repertoire. Trust me, once you taste the gorgeous balance of spice and cream, you’ll be coming back to this recipe all season long. Go ahead and treat yourself—you deserve a bowlful of comfort with a kick!