Description
This Cream of Jalapeño Soup is a rich, velvety blend of roasted jalapeños, garlic, onions, and cream. Spicy, comforting, and perfect as a starter or a cozy main with crusty bread.
Ingredients
4 jalapeño peppers, stems removed and seeded (leave seeds for more heat)
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
2 tbsp butter
2 tbsp all-purpose flour
3 cups chicken or vegetable broth
1/2 cup whole milk
1/2 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
Optional garnish: shredded cheese, cilantro, sour cream
Instructions
1. Roast jalapeños in a dry skillet over medium heat or under a broiler until charred in spots. Set aside to cool, then peel and chop.
2. In a saucepan, heat olive oil over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic and cook for 1 more minute.
3. Add butter and flour to make a roux. Stir constantly for 1–2 minutes.
4. Gradually whisk in broth, ensuring no lumps form. Add chopped jalapeños.
5. Simmer for 10–15 minutes, then blend with an immersion blender or in batches until smooth.
6. Return to low heat and stir in milk and cream. Season with salt and pepper.
7. Heat gently until warmed through—do not boil. Serve hot with garnishes of choice.
Notes
Add a potato or 1/4 cup cream cheese for a thicker texture.
For extra smoky flavor, use roasted poblano peppers alongside jalapeños.
Adjust heat by adding more jalapeños or leaving in the seeds.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: jalapeño soup, creamy pepper soup, spicy soup, cream of jalapeño