Cream of Jalapeño Soup
This Cream of Jalapeño Soup! Ready in under 30 minutes, this creamy, cheesy soup is packed with bold jalapeño flavors and spices for a cozy.
Servings: 4 Servings
Calories: 404kcal
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
Calories: 404kcal | Carbohydrates: 17g | Protein: 11g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 103mg | Sodium: 1457mg | Potassium: 254mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1973IU | Vitamin C: 11mg | Calcium: 329mg | Iron: 1mg
