Cream of jalapeño soup is a surprisingly creamy soup with a touch of spice bursting with flavors of jalapeño and ready in less than 20 minutes.
Maybe you’ve heard of this, maybe you haven’t. But, you will be shocked by not only the creamy texture but the flavors of the cream of jalapeño soup.
There isn’t a ton of spice, as you would think. Instead the dairy curves the spicy flavors to smooth them out to something super tasty.
It’s an easy to make soup with a few ingredients. I’ll show you step by step how to make the best cream of jalapeño soup.
How To Make Cream Of Jalapeño Soup
Ingredients needed
- Jalapenos
- Onion
- Butter
- All-purpose flour
- Vegetable broth
- Heavy cream
- Cheddar or monterey jack cheese
Important tip before starting
Do not use pre-shredded cheese for this recipe. If you do not have a cheese grater, simply dice the cheese up into little cubes. The pre-shredded cheese will not melt properly in the recipe if used.
Making the cream of jalapeño soup recipe
- To start, prep the jalapeños by removing the stems and seeds. Unless you want the soup extra spicy, you’re going to want to remove these. Also, dice the onions as well.
- In a pot on medium high heat, add a little oil and toss in the diced onions and jalapeños. Cook these until they are both soft and fragrant.
- Next, remove them from the pot and blend them until smooth with 1 cup of broth.
- Back in the pot, place on medium heat and melt butter. Add in flour to create a roux then slowly pour in broth. After the broth is in add in the pureed jalapeños and onion.
- Bring the pot to a simmer and stir occasionally for about 7 minutes. Remove the pot from the heat and add in the heavy cream and cheese. Season and taste for salt and pepper.
- When serving garish with cilantro and fresh lime juice.
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Cream Of Jalapeño Soup
Ingredients
- 4 medium jalapeños, diced & stems, seeds removed
- 1 medium yellow onion, diced
- 4 cup vegetable broth
- 4 tablespoon butter
- 3 tablespoon all-purpose flour
- 1/2 cup heavy cream
- 8 ounce block of cheese, shredded
- salt & pepper to taste
- cilantro & lime for garnishing
Instructions
- To start, prep the jalapeños by removing the stems and seeds. Unless you want the soup extra spicy, you're going to want to remove these. Also, dice the onions as well.
- In a pot on medium high heat, add a little oil and toss in the diced onions and jalapeños. Cook these until they are both soft and fragrant.
- Next, remove them from the pot and blend them until smooth with 1 cup of broth.
- Back in the pot, place on medium heat and melt butter. Add in flour to create a roux then slowly pour in broth. After the broth is in add in the pureed jalapeños and onion.
- Bring the pot to a simmer and stir occasionally for about 7 minutes. Remove the pot from the heat and add in the heavy cream and cheese. Season and taste for salt and pepper.
- When serving garish with cilantro and fresh lime juice.