Cream of Jalapeno Soup

Make vegetable soup infinitely more interesting with invigorating jalapeno peppers, rich cream and tart lime juice. Serve the soup in small cups as an appetizer for a festive menu, or as a light lunch with blue tortillas or sweet cornbread.

Jalapenos rank a little lower on the heat index for peppers, and the cream and cheese help balance the spice. But we also have tips for making the soup spicier or milder, if you like, as well as a few other creative variations to check out.

Ingredients for Cream of Jalapeno Soup

• Butter: Sauteing vegetables in butter sets the soup up with a rich flavor profile.
• Jalapeno peppers: Mince four jalapeno peppers, and remove the seeds, for a fruity, spicy bite.
• Onion and garlic: Chopped onion and minced garlic layer on the savory flavor.
• All-purpose flour and chicken broth: The flour coats the buttery vegetables to make a roux, and when chicken broth is whisked in and the soup is brought to a simmer, it thickens to a creamy, velvety texture.
• Whipping cream: Just 1/2 cup of whipping cream makes this soup extra luxe.
• Lime juice: Freshly squeezed lime juice brightens up the broth and balances the soup’s richness.
• Cilantro: Fresh, floral cilantro complements jalapeno chiles and lime, just like it does in salsa or guacamole. If you’re one of the people who think cilantro tastes like soap, you can swap in parsley or omit the fresh herb.
• Cheese: Choose a mild, melty cheese like cheddar or Monterey Jack.

Directions

Step 1: Saute the vegetables and seasonings

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In a Dutch oven or large saucepan, melt the butter over medium heat. Add the jalapeno and onion, and cook until they’re soft and slightly caramelized on the edges, 8 to 10 minutes. Add the garlic, salt and pepper, and cook one minute longer, until they’re fragrant.

Step 2: Make the roux

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Sprinkle in the flour, and cook until it’s browned, one to two minutes, stirring constantly.

Step 3: Simmer and thicken the soup

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Gradually pour in the chicken broth, whisking to combine. Bring the pot to a simmer, and cook until the soup is thickened, six to eight minutes, whisking frequently. Add the cream and lime juice, and continue simmering until thickened and slightly reduced. Remove the pot from the heat, and stir in the cilantro and cheese.

Editor’s Tip: The cheese will melt into the soup, but you can top each bowl with a little extra cheese or cilantro.

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Cream of Jalapeno Soup Variations

• Top up the toppings: Setting out bowls of toppings for guests to garnish their soup is half the fun. Try cornbread croutons, sour cream, cubed avocado, sliced jalapenos or toasted corn.
• Make it silky smooth: Instead of leaving the soup rustically chunky, use a high-powered blender or immersion blender to puree the soup before adding the cilantro and cheese.
• Char those veggies: Roast the chiles and onions, then add them to the warmed butter, skipping the saute step. This will give you an extra layer of charred flavor.
• Stir in sweet corn: Stir in frozen corn after adding the chicken broth. Sweet corn is a surprising contrast to spicy chiles.
• Add protein: Stir in leftover cubed chicken breast, pulled pork or a can of drained, rinsed black beans to make this soup more filling.

How to Store Cream of Jalapeno Soup

Store leftover cream of jalapeno soup in an airtight container in the refrigerator for four to five days. Reheat it gently in a saucepan or in the microwave.

Can you freeze cream of jalapeno soup?

You sure can. Freeze cooled soup in an airtight container for up to three months. Reheat it in a saucepan from frozen, or let it thaw in the refrigerator overnight. Soups with cream may separate after freezing and thawing, but they can often be whisked back together during reheating. Alternatively, if you’re making this soup just to freeze it, leave out the cream, lime juice, cilantro and cheese, adding them when reheating.

Cream of Jalapeno Soup Tips

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How do you make the soup more or less spicy?

If you want to increase the heat level in this cream of jalapeno soup recipe, replace one or two jalapenos with a spicier chile, like a serrano, and finish with pepper jack cheese. You can also leave the chile seeds and pith in the pepper when chopping. Removing them will make a milder soup, as will replacing half the jalapenos with a sweet bell pepper.

What can you serve with cream of jalapeno soup?

Jalapeno soup is a fun side to a Mexican grilled cheese sandwich, your favorite quesadilla or these beefy taco twists.

Can you make this soup vegetarian and dairy-free?

Make this a vegetarian soup by replacing the chicken broth with vegetable broth. Go dairy-free and vegan by cooking the vegetables in olive oil, substituting the cream with a rich, unsweetened plant milk (like soy or cashew) and omitting the cheese or replacing it with a vegan option.