Cream of Jalapeño Soup Recipe

This Cream of Jalapeño Soup is a rich, velvety soup with the perfect balance of creamy comfort and jalapeño heat. Easy to make, customizable in spice level, and ideal for both cozy weeknights or elegant dinners.

5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 30

Rest Time: 10

Total Time: 55

Servings:

Calories: 310kcal

Cost: $12

Equipment

Large Dutch oven or heavy-bottomed pot
Immersion blender or standard blender
Fine-mesh sieve optional
Sharp knife and cutting board For chopping vegetables
Measuring cups and spoons For accuracy
Wooden spoon or silicone spatula For stirring roux and soup

Ingredients

For the Soup

6 fresh jalapeños Seeded and diced (leave seeds for heat)
1 large white onion Chopped
4 cloves garlic
4 tablespoons butter Unsalted
4 cups chicken broth Or use vegetable broth
2 cups heavy cream For richness
¼ cup all-purpose flour For thickening roux
1 teaspoon ground cumin Adds warmth
½ teaspoon dried oregano For extra flavor
Salt and white pepper to taste

For Garnish

Fresh cilantro Chopped
Tortilla strips For texture
Extra cream for drizzling For drizzling
Lime wedges
Thin jalapeño slices Optional, for extra kick

Instructions

Prep vegetables:

Dice jalapeños (remove seeds for milder soup)
Chop onion
Mince garlic

Make base:

Melt butter in large pot
Sauté onions until translucent (5 min)
Add garlic and jalapeños (2-3 min)
Stir in flour (2 min)

Build soup:

Gradually whisk in broth
Add cumin and oregano
Simmer 15 minutes
Stir in cream
Simmer 10 more minutes

Finish:

Blend until smooth
Season to taste
Garnish and serve

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition