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.

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 bomb!

4.33 from 28 votes

Cream of Jalapeño Soup

Course Soup
Cuisine American
Yield 6 servings
Author Sue Moran


  • blender or food processor


  • 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


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

cream of jalapeño soup pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    May 23, 2021 at 1:26 pm

    5 stars
    Loved this wome and spicy soupe , clan I freeze it.

    • Reply
      Sue Moran
      May 23, 2021 at 2:48 pm

      Cream soups aren’t the best candidates for freezing, Morgan, but I haven’t tried to freeze this one so I can’t say for sure, sorry!

  • Reply
    March 2, 2021 at 6:38 pm

    Was really great I left out cream will definitely make this more often thank you

  • Reply
    February 13, 2021 at 5:41 am

    5 stars
    Made this today, I used creme fraiche instead of sour cream, and roasted the peppers and onions. Fabulous soup lovely and fresh. It became an instant hit. Definitely going to make this again.

  • Reply
    Cathy Jordan
    January 31, 2021 at 1:54 pm

    5 stars
    Made this today to go with dinner. It was fantastic! I ended up making a second batch as my husband could not get enough of it! I will be taking a bowl to my dad tomorrow. I think he will love it to.

  • Reply
    November 30, 2020 at 10:46 pm

    4 stars
    Hi, would you recommend any substitute for heavy cream? Thank you

    • Reply
      Sue Moran
      January 30, 2021 at 4:57 pm

      Yes, you can use half and half, or sour cream. Just be careful heating the sour cream, do it gently and don’t boil or it can curdle.

  • Reply
    July 18, 2020 at 4:18 pm

    5 stars
    Magnificent hearty soup full of vibrant colour and spicy warmth! Great for Winter in Oz! Just loved the simplicity of the recipe and also the blend of cream, cheese and butter, mellowed the spicy jalapeño into a subtle flavour overall. Cheers

  • Reply
    March 22, 2020 at 5:59 pm

    5 stars
    I love jalapenos and LOVED this soup. I used pepper jack for the cheese because that’s what I had and threw in an extra 2 large jalapenos because I like the heat. My 19 year old son wiped the pan clean with a loaf of crusty bread. Yummy! A family keeper and it took less than 15 minutes!! Thank you 🙂

  • Reply
    January 21, 2020 at 11:23 am

    Oh wow! We used to Have Cream Of Jalapeño Soup at a place in Texas Called the Fish City Grill! It was so good! Im so trying this! Thanks a bunch!!

    • Reply
      January 22, 2020 at 8:43 am

      let me know how it compares 🙂

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