Cream of Jalapeno Soup
Dive into a bowl of luscious Cream of Jalapeño Soup, a velvety blend of rich, creamy textures and bold, smoky heat! Featuring a base of sautéed jalapeños, onions, and garlic, this comforting soup is thickened with a touch of flour and simmered with chicken broth for depth. Heavy cream and milk lend a luxurious creaminess, while shredded cheddar cheese melts into the mix for a tangy, gooey finish. Seasoned with ground cumin, black pepper, and just the right amount of salt, this soup strikes a perfect balance between spicy and soothing. Garnish with freshly chopped cilantro for a burst of freshness, and serve it as an appetizer or a main dish with crusty bread. Ready in just 45 minutes, this easy recipe is a must-try for spice lovers seeking a cozy, one-pot meal.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 6 large jalapenos
- 1 large yellow onion
- 4 large garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 1 cup milk
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons ground cumin
- 1 cup cheddar cheese, shredded
- 2 tablespoons cilantro, chopped (optional, for garnish)
Instructions
Begin by prepping your ingredients: Seed and dice the jalapenos (leave some seeds if you want extra heat). Dice the onion and mince the garlic.
In a large pot, melt the butter over medium heat.
Add the diced onion and saute for 3-5 minutes, or until softened and translucent.
Add the minced garlic and diced jalapenos to the pot. Saute for another 3 minutes, stirring frequently.
Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while whisking continuously to avoid lumps. Bring the mixture to a simmer.
Lower the heat and let the soup simmer gently for 10 minutes to soften the jalapenos further.
Using an immersion blender (or in batches with a countertop blender), puree the soup until smooth.
Return the soup to the pot and stir in the cream, milk, salt, black pepper, and cumin. Heat gently over low heat, but do not let the soup boil.
Add the shredded cheddar cheese and stir until fully melted and incorporated.
Taste and adjust seasonings as needed. If the soup is too thick, you can add more broth or milk to reach your desired consistency.
Ladle the soup into bowls, garnish with chopped cilantro if desired, and serve warm.
Nutrition Facts
Calories |
2059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 103.3 g | 516% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 7532 mg | 327% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 23.9 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1329 mg | 102% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1930 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
