Cream of Jalapeño Soup

cream of jalapeno soup in small bowl

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.

cream of jalapeño soup in small glass jars

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.

cream of jalapeño soup with fresh cilantro

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.

Cream of jalapeño soup with corn muffins in a purple napkin

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.

a small glass bowl of cream of jalapeño soup with spoon on a wooden table

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.

making cream of jalapeño soup in a blender

jalapeños are the (flavor) bomb!

cream of jalapeno soup in small bowl
Print
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

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.

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.
cream of jalapeño soup pin

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21 Comments

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  • Reply
    Nancy
    April 28, 2022 at 8:21 am

    5 stars
    I would love to serve this cold as a shooter. I guess you’d have to leave off the cheese? Would that work at all?

    • Reply
      Sue Moran
      April 28, 2022 at 9:11 am

      This would make such fun shooters, and I *think* you could leave the cheese in, the soup would keep the same texture, I assume. Might need to experiment, but love the idea!

  • Reply
    smh
    April 12, 2022 at 3:28 pm

    4 stars
    It is a great recipe. I little too spicy for me. I will only use 2 jalapeños next time.( Granted, I used jalapenos from my garden and they were large, so perhaps they were hotter than ones from the store) Other than that it is good.

  • Reply
    Lizzie
    March 2, 2022 at 12:44 pm

    5 stars
    I didn’t have cream or 1/2 & 1/2 on hand so I used buttermilk. By the time you high-speed blend this, NOBODY is going to know that you used buttermilk. Luscious.

    • Reply
      Sue Moran
      March 2, 2022 at 1:57 pm

      You can never go wrong with buttermilk 🙂

  • Reply
    Amy
    January 16, 2022 at 1:01 pm

    5 stars
    Delicious, I used 5 jalapeños, doubled the cilantro and an extra 1/2 cup of cheddar (because that just felt right in my heart). Holy moly. This is a delicious soup. My only complaint is that it makes so little! Next time I will triple the recipe. Yum!

  • Reply
    Lori
    December 28, 2021 at 1:15 pm

    Can you. Make this the day before and heat up the next day?

    • Reply
      Sue Moran
      December 28, 2021 at 3:00 pm

      Yes, that would be fine.

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