Cream Of Jalapeño Soup
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.
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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