Welcome to the Cajun-inspired Cream of Jalapeño Soup! Jalapeño slices are tossed, blended with spices, and enriched with cream and cheese. In under 30 minutes, enjoy a warm, cozy soup loaded with jalapeño flavors.
⭐Cream Of Jalapeno Soup: A Quick Look
- What it is: Creamy jalapeño soup with cheddar cheese, garlic, and warm spices.
- Time & Yield: 30 minutes • Serves 4
- Taste & Texture: Smooth, creamy soup with cheddar, jalapeños, and spices-rich, slightly smoky, and gently spicy in every spoonful.
- Heat Level🌶: Jalapeños bring mild to medium heat.
- How To Make: Sauté onion, jalapeño, and garlic, add flour and broth, simmer with spices, blend smooth, then stir in cream, milk, and cheese.
- Highlights: Quick 30-minute comfort soup, Creamy cheesy, spicy flavor combo, Simple pantry-friendly ingredients.
⭐️Why You'll Love This Recipe
Hi, my family wanted something more flavorful for this chilly, snowy weather. I couldn't think of anything better than this cream of jalapeño soup. This recipe is my go-to for a soup with bold flavors and a hint of heat(and also these easy spicy soup recipes).
This soup is the perfect blend of spiciness from jalapeños and seasonings, combined with the creaminess of heavy cream and cheese (have you tried this jalapeno cream cheese?), making this soup truly special.
Garnish with freshly minced coriander leaves for extra flavor. You can also sprinkle crushed spicy tortilla chips or breadcrumbs for an added crunch.
Finally, this cream of jalapeno soup is excellent to store in the refrigerator, so make enough to enjoy the next day, too!
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Cream Of Jalapeno Soup Ingredients
- Butter: I have used unsalted butter. If you are using salted butter, adjust the salt in this recipe.
- Onion: Red or sweet; feel free to use whichever you prefer.
- Jalapeños: I prefer this soup to be flavorful but mild, so I removed the seeds and the white membrane from the jalapeños. If you like your soup bold and spicy, you can leave them in.
- Garlic: Fresh garlic works best to enhance the flavors.
- All-purpose flour: This helps create a creamy consistency and combines all ingredients.
- Broth: I used vegetable broth, but you can substitute it with chicken or beef broth based on your preference.
- Heavy cream: For a creamy and smooth texture.
- Milk: I used whole milk, but you can substitute it with any choice.
- Cheese: Sharp cheddar cheese pairs with the jalapeno.
- Smoked paprika and ground cumin: These spices enhance the overall flavor and add depth.
- Fresh cilantro: Used not just for garnishing but also to add refreshing flavors. Add it just before serving for extra freshness.
How To Make Cream Of Jalapeno Soup
- Step 1. Over medium heat, in a large pan, add butter and onion, and sauté until translucent. Add jalapeños and garlic, and saute for another 2 minutes.
- Step 2. Stir in flour and cook for 1-2 minutes.
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- Step 3. Gradually whisk in broth, cumin, smoked paprika, and salt. And simmer for 10 minutes. Then, blend until the soup turns smooth.
- Step 4. Stir in heavy cream, milk, and shredded cheddar cheese. Simmer for another 5 minutes. Then transfer to a serving bowl, garnish with chopped cilantro, and ENJOY!
♨️How To Adjust The Heat Level
This Cream of Jalapeño Soup tastes with a noticeable warmth in every spoon.
However, you can make this soup with mild to medium-high heat, depending on the number of jalapeños used and how you prepare them.
- For Mild Heat: Remove the seeds and the white membrane from the jalapeños, as these contain most of the heat. Also, reduce the amount of jalapeno you use.
- For Medium-High Heat: Keep the seeds and membranes intact and increase the number of jalapeños to up to six for this recipe. The more jalapeños you use, the bolder the flavors.
The Leftovers
You can repurpose the leftover soup as a pasta sauce base, stir it into casseroles, or add more cheese to use as a dip.
- Storage: Store leftovers in the refrigerator for up to 3 days or in the freezer for about 3 months.
- Thawing: If frozen, thaw the soup overnight in the refrigerator.
- Reheating: Reheat the soup in a pan over medium heat, stirring frequently until warm. If the soup thickens too much, add a splash of broth or milk to bring it back to the desired consistency.
Frequently Asked Questions
You can substitute heavy cream with half-and-half or whole milk for a lighter version. For a dairy-free option, use coconut cream or another non-dairy alternative.
Yes, absolutely! This soup stores well in the refrigerator for about 3 days. Reheat it over medium heat, and add milk or broth to retain its creamy texture.
Blending is recommended for a smooth and creamy consistency. However, if you prefer a chunkier soup, you can skip this step and enjoy the jalapeños' crunch.
Serve the soup with crusty bread, tortilla chips, or a side salad. You can also top the soup with avocado slices or a dollop of sour cream for added flavor.
If you enjoyed this Cream Of Jalapeno Soup Recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Cream of Jalapeño Soup
Ingredients
- 2 tablespoon butter
- 1 onion medium size finely chopped
- 2 jalapeños deseeded and diced
- 3 cloves garlic minced
- 3 tablespoon all-purpose flour or gluten-free flour if needed
- 4 cups vegetable broth /chicken broth
- 1 cup heavy cream or half-and-half for a lighter version
- 1 cup milk
- 1 cup shredded cheddar cheese optional, for extra creaminess
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon Salt to taste
- 2 tablespoon Fresh cilantro for garnish
Instructions
- In a large pot, add butter, onions, and cook untiCook for one minute to remove the raw flour taste.
- Stir in jalapeños and garlic. Cook for another 2 or until fragrant.
- Sprinkle the flour and cook for one minute(to remove the raw flour taste).
- Gradually whisk in the vegetable broth(ensuring no lumps remain). Then, bring to a gentle simmer.
- Add cumin, smoked paprika, and salt. And let the soup simmer for 10-15 minutes to develop flavors.
- Then, using a blender, puree the soup to a smooth texture.
- Stir in the heavy cream, milk, and shredded cheddar cheese.
- Stir and simmer for another 5 minutes(but do not boil).
- Ladle the soup into bowls and garnish with fresh cilantro. And enjoy!
Notes
- Adjust the heat level by removing seeds and membranes for mild heat or keeping them intact for medium-high heat; use more jalapeños for bolder flavors.
- Store in the refrigerator for up to 3 days or freeze for 3 months; thaw overnight in the fridge if frozen.
- Reheat over medium heat, stirring frequently; add milk or broth if the soup thickens too much.
Nutrition
Additional Info
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I made this and it was pretty good!
I added a few more spices, tripled the ones listed and added more peppers as I felt it was kind of lacking that pop of flavor I was expecting.
It was nice to not have to use a spoon, curl up on the couch and sip my dinner from a big mug
We have a lot left over so tonight I am adding shredded SW chicken, black beans, more onion, corn and maybe a little Rotel.
I love that you added extra spices and peppers. Thanks for sharing your version, sounds delicious!