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.
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 reliable choice when making a soup with bold flavors and a hint of heat.
This soup is the perfect blend of spiciness from the 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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Why You'll Love This Recipe
⭐️You can adjust the heat level from mild to moderate.
⭐️It’s creamy, cheesy, and with perfect spiciness.
⭐️Plus, it’s easy to make and ideal for effortless cooking.
Ingredients
- Butter: I have used unsalted butter. If you are using salted butter, adjust the salt in this recipe.
- Onion: Red or sweet onion; feel free to use your choice.
- Jalapeños: I prefer this soup to be flavorful but with mild heat, 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 up 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
- 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.
- Stir in flour and cook for 1-2 minutes.
- Gradually whisk in broth, cumin, smoked paprika, and salt. And simmer for 10 minutes. Then, blend until the soup turns smooth.
- 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 base for a sauce for pasta, stir in the 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 over medium heat in a pan, 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.
FAQ
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, 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 crunchiness of the jalapeños.
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.
More Soup Recipes To Try
If you enjoyed this 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.
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