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
Scale
- 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