Cream of Jalapeño Soup

Cream of Jalapeño Soup is a lovely combination of spicy peppers in a creamy, cheesy soup base. Fresh cilantro and lime add the perfect touch to this unique soup.

where has cream of jalapeño soup been all my life?

I’m not sure how I got along without this zesty soup made with fresh peppers, some chicken stock, a little cream, cilantro, lime, and mild cheddar or jack cheese. It begged for fresh baked corn muffins on the side, and I obliged.

little bowls of this pretty green cream of jalapeño soup work as appetizers, or a light lunch.

You could also keep it warm in a crock pot or Instant Pot and serve it to a game day crowd. As written it’s spicy, but not overwhelmingly so. I used 4 fat jalapeño peppers in mine, but you can moderate the heat if you like by using less, and/or by leaving out the inner pith and seeds. In any event the cream and cheese moderate the heat a bit.

I found cornbread was the perfect sidekick for the soup. The slightly sweet bread offsets the spiciness of the soup, and makes a satisfying meal. Cornbread is one of the easiest quickbreads to make, I’ve got lots of recipes for cornbread on the blog, but don’t be shy about using a mix when you’re strapped for time. I used a Marie Callander’s mix and it was pretty good.

the secret to the smooth texture of cream of jalapeño soup

I blend my vegetables along with some of the stock in my Vitamix high speed blender, which is what gives it that silky smooth texture. You can use a food processor, but you will get a coarser texture. That’s not bad, but there is something I love about the velvety quality I get with my blender.

jalapeños are the (flavor) bomb!

• How to Make Jalapeño Butter
• Honey Jalapeño Cornbread
• Apricot Jalapeño Jam
• Grilled Chicken with Peach Jalapeño Salsa
• Quick Pickled Jalapeños ~ easy recipe!

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4.56 from 45 votes

Cream of Jalapeño Soup

Cream of Jalapeño Soup is a lovely combination of spicy peppers in a creamy, cheesy soup base. Fresh cilantro and lime add the perfect touch to this unique soup.

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Yield 6 servings

Calories 254kcal

Author Sue Moran

Cook ModePrevent your screen from going dark

Equipment

• blender or food processor

Ingredients

• 1 Tbsp olive oil
• 3 Tbsp butter, divided
• 1/2 medium yellow onion, chopped
• 4 large jalapenos, sliced
• large handful of fresh cilantro
• 1 tsp sea salt
• 1 tsp fresh cracked black pepper
• 15 ounce can chicken stock, divided
• 2 Tbsp all purpose flour
• 1/2 cup heavy cream
• 1 lime
• 1 cup shredded Monterey Jack or mild cheddar cheese

US Customary – Metric

Instructions

• Heat the oil and one tablespoon of the butter in a stock pot and saute the onion until softened, but not browned, about 5 minutes.
• Put the onions, jalapenos (seeds and all) cilantro, salt, pepper, and one cup of the stock into a high speed blender or food processor. Puree until smooth.
• Melt the last 2 tablespoons of butter in the pot and add the flour to make a paste, or roux. Stir for a minute, but do not brown. Slowly add the rest of the stock and the cream, stirring or whisking constantly until the mixture is smooth and thick.
• Add the pureed pepper mixture to the pot, and stir to combine. Bring up to a boil, then turn down the heat and gently simmer for 5 minutes.
• Turn off the heat and stir in the cheese. Taste to adjust the seasonings. Add a squeeze of lime juice if you like.
• Serve immediately in small bowls topped with fresh cilantro and cracked black pepper.

Nutrition

Calories: 254kcal | Carbohydrates: 8g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 655mg | Potassium: 179mg | Fiber: 1g | Sugar: 3g | Vitamin A: 902IU | Vitamin C: 16mg | Calcium: 168mg | Iron: 1mg

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.