Cream of Jalapeo Soup
Warm up your taste buds with this rich and velvety Cream of Jalapeño Soup, a perfect blend of bold flavors and creamy comfort. This enticing recipe combines the smoky heat of sautéed jalapeños with the sweetness of caramelized onions and fragrant garlic, creating a base that’s both spicy and irresistible. A luxurious mix of heavy cream, whole milk, and melted cheddar cheese brings indulgent creaminess, while earthy spices like cumin and paprika add depth to every spoonful. Puréed to silky perfection, this soup is a delight for spice lovers and can be garnished with fresh cilantro and a squeeze of lime for a bright, zesty finish. Ready in just 40 minutes, this easy-to-make, crowd-pleasing recipe is ideal as a comforting appetizer or a hearty main course, served alongside crusty bread or tortilla chips. Perfect for those craving a bold twist on classic comfort food!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 6 large (seeded and diced) jalapeños
- 1 medium (finely diced) yellow onion
- 3 minced garlic cloves
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1 cup shredded cheddar cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons cumin
- 0.5 teaspoons paprika
- 3 tablespoons (chopped, optional for garnish) fresh cilantro
- 1 optional, for serving lime wedges
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced jalapeños and onions. Sauté for 5–7 minutes until the onions are translucent and the jalapeños are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat them evenly. Cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth while whisking to avoid lumps. Bring the mixture to a simmer and let cook for 10 minutes to allow the flavors to meld.
Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup to a blender in batches, then return it to the pot.
Pour in the heavy cream and milk, stirring to combine. Return the pot to low heat and gently simmer for 5 minutes, stirring occasionally.
Stir in the shredded cheddar cheese, salt, black pepper, cumin, and paprika. Mix until the cheese is melted and the soup is creamy.
Taste and adjust seasoning as needed. Optional: garnish with fresh cilantro and a squeeze of lime juice before serving.
Serve hot with crusty bread or tortilla chips on the side.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.7 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 304 mg | 23% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 274 mg | 6% | |
*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.
