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 bomb!

• How to Make Jalapeño Butter
• Honey Jalapeño Cornbread
• Apricot Jalapeño Jam
• Grilled Chicken with Peach Jalapeño Salsa

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3.8 from 15 votes

Cream of Jalapeño Soup

Course Soup

Cuisine American

Yield 6 servings

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

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.