Description
Thick, velvety, and loaded with fresh jalapeno flavor, this medium level spicy Cream of Jalapeno Soup is perfect for jalapeno fans! Easy and elegant, serve it with your favorite meals today!
Ingredients
Soup:
- 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)
Cilantro Oil:
- 1/2 cup cilantro, stems and leaves
- 1/4 cup olive oil
Instructions
- Melt the butter in a heavy-bottomed soup pot. Add jalapenos and onions, saute until soft.
- Add garlic and cumin, saute for another minute. Turn off heat.
- Stir in flour and cook for an additional minute.
- Stream in chicken broth while whisking, then whisk in milk.
- Simmer the soup covered for 15 minutes.
- Transfer to blender, add avocado, puree.
- Return to pot, whisk in cream, simmer, adjust seasoning.
- Garnish with cilantro oil and chopped cilantro (optional).
- To make cilantro oil, blanch cilantro, cool, blend with oil, strain.
Notes
- Keep heat on medium-low when sauteing veggies to avoid browning onions.
- Saute veggies until very soft for a silky smooth soup.
- Use vegetable broth for a vegetarian version.
- Avoid boiling cream; add at the end and heat through gently.
- Cilantro oil is optional but adds a nice touch.
- To adjust thickness, use flour slurry to thicken or more milk/cream to thin.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop, Blender
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 449 kcal
- Sugar: 9g
- Sodium: 149mg
- Fat: 41g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0.3g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg
