Looking for a soup that’s both comforting and bold? Cream of jalapeño soup checks both of those boxes. Creamy, fresh, aromatic, and lightly fiery, this is one soup that’ll warm you up in so many ways.
The jalapeño peppers, which are, of course, the star ingredient of this soup, are sautéed in butter, along with the onions and garlic. This process not only softens the peppers but also allows their heat to mellow down a bit (and their bright, grassy flavor to come out.) The butter adds a layer of richness and helps in bringing out the flavors of the garlic and onions, which add a depth of flavor to the soup.
The tomatoes lend a subtle sweetness and acidity to the soup, balancing the creaminess of the heavy cream. The avocado, too, adds a hint of freshness that complements the heat of the jalapeños.
This soup recipe can work with other green chili peppers as well. Want it milder? Try a poblano or Anaheim chili. Hotter? Serrano peppers are an excellent alternative to the jalapeños here.
See it being made:
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Cream Of Jalapeño Soup
Ingredients
- 8 jalapeño peppers minced
- 1 avocado diced
- 2 tomatoes diced
- 1 large white onion diced
- 1/2 gallon heavy cream
- 2 tablespoons basil chopped
- 1 tablespoon garlic minced
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- In a pan, sauté in butter the jalapeño peppers, onion, and garlic. Cook until the onions are translucent.
- In a soup pot, combine the heavy cream, tomatoes and avocado over medium-high heat. Bring nearly to boil and then lower temperature to a simmer.
- Add the jalapeño, onion, and garlic to the soup pot and simmer for 15 minutes, stirring frequently.
- Add the basil and continue simmering for another 5 minutes.
- Salt and pepper to taste and serve.