• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About EHR
  • Food Blogger Resources
  • Contact Me
Our Sister Site

Easy Healthy Recipes

Deliciously Easy, Often Healthier Recipes

  • All Recipes
  • Course
    • Appetizers
    • Breakfast
    • Casseroles
    • Condiments
    • Desserts
    • Drinks
    • Main Course
    • Salads
    • Side Dishes
    • Snacks
    • Soups
  • Method
    • Air Fryer
    • Baking
    • Grilling & Smoking
    • Instant Pot
    • Microwave
    • No Cooking
    • Slow Cooker
    • Stovetop
  • Diet
    • Dairy Free
    • Gluten Free
    • Grain Free
    • Keto
    • Low Carb
    • Vegan
    • Vegetarian
    • Whole30
  • Ingredient
    • Bacon
    • Beans
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Frozen Foods
    • Fruit
    • Nuts & Nut Butters
    • Pasta
    • Pork
    • Potatoes
    • Rice
    • Seafood
    • Turkey
    • Vegetables
HomeCourseSoups

Cream of Jalapeño Soup

Cheryl Malik
Cheryl Malik Posted: 08/03/23 Updated: 01/10/25
Leave a Comment
Jump to Recipe
V Vegetarian
435 shares
  • Share
  • Tweet

This post may contain affiliate links. Please read our disclosure policy.

Rich, creamy, and perfectly spicy, this cream of jalapeño soup is absolutely delicious. Just the right amount of tangy creaminess balances plenty of jalapeño pepper-y flavor, creating a soup that’s delicious on its own, used in another recipe, or with other protein or veggies.

Overhead view of 2 bowls with handles holding light green cream of jalapeño soup garnished with a sliced of jalapeño and fresh parsley.

What Makes This Recipe So Good

  1. This cream of jalapeño soup is tangy, creamy, and perfectly pepper-y. It’s not too spicy, and super comforting! It’s great as a light appetizer, or as a base for other recipes. Mix this soup into rice, use as a pasta sauce, or even toss in some fresh veggies and meat if you’re wanting to serve it as a heartier main course. Pair it with a delicious cornbread casserole, and you’re all set!
  2. Cream of Jalapeño soup is a tangy, nutrient-rich soup that you’ll want to keep in your meal rotation. Jalapeños are full of vitamins A, C, potassium, and folate. It’s a perfect choice for cool spring nights, or to warm yourself up in the fall and winter.
  3. It’s a great meal-prep option. When stored in an airtight container, this cream of jalapeño soup will last up to 3 days. You can portion room-temperature soup into individual, freezer-safe bags or airtight containers and freeze for up to 3 months.

Chef’s Tips

  • Blending the soup gives it a wonderfully smooth texture. If you don’t have an immersion blender, you can blend your soup in a standard blender instead. See our notes on the recipe card below to purée this soup in a standard blender.
  • You can adjust the level of spice. If you have picky eaters or heat-sensitive stomachs, you can add less jalapeños. You can also add more heavy cream at the end if needed.
Top down, close-up view of a bowl of cream of jalapeño soup, garnished with cilantro and a sliced jalapeno.

More Delicious Soups

  • Tomato Florentine Soup
  • Mexican Chili
  • Kale and White Bean Soup
  • Wonton Egg Drop Soup
  • Instant Pot Potato Leek Soup
  • McAlister’s Chicken Tortilla Soup
  • Popcorn Soup
  • Hazelnut Soup with Parsnips
  • Chickarina Soup

If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!

 

For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.

Overhead view of 2 bowls with handles holding light green cream of jalapeño soup garnished with a sliced of jalapeño and fresh parsley.

Cream of Jalapeño Soup

Prep: 15 minutes minutes
Cook: 30 minutes minutes
Total: 45 minutes minutes
Smooth and tangy cream of jalapeño soup is perfect on its own or used in other recipes for a little creamy kick.
Print Save Saved!
4 servings

Ingredients

  • 2 tablespoons neutral oil avocado oil, olive oil; plus more as needed
  • 5-6 large jalapeño peppers approximately 1-1 ¼ pounds; stems removed, seeds removed, peppers minced
  • ½ of one small white onion chopped, approximately ¾ cup
  • 4 cloves garlic
  • ½ cup cilantro leaves and stems
  • 4 cups low-sodium chicken broth see Notes
  • ½ teaspoon cumin
  • 1 teaspoon salt more or less to taste
  • 4 ounces feta at room temperature
  • 1 cup heavy cream at room temperature
  • 1 tablespoon fresh lemon juice more or less to taste
Get Recipe Ingredients

Equipment

  • Large saucepan
  • large wooden spoon
  • immersion blender or standard blender, see Notes

Instructions 

  • Place large saucepan on stovetop over medium heat. Add 2 tablespoons neutral oil and warm pan until oil is hot and shimmery, swirling pan occasionally to distribute oil evenly across surface.
  • When oil is ready, add 5-6 large jalapeño peppers (minced) and ½ of one small white onion (chopped). Stir to incorporate, then sauté peppers and onions in oil until jalapeños appear darker and less vibrant, approximately 5 to 6 minutes. If needed, stir in additional neutral oil in 1-tablespoon increments to prevent burning.
    Jalapeño peppers and onions in a large saucepan.
  • When jalapeños are ready, add 4 cloves garlic and ½ cup cilantro to saucepan. Stir to incorporate, then sauté ingredients together 1 to 2 minutes or until garlic is fragrant.
  • Pour 4 cups low-sodium chicken broth into saucepan, then add ½ teaspoon cumin and 1 teaspoon salt. Stir to incorporate, making sure to scrape bottom of saucepan with spoon to loosen any ingredients that may have stuck to pan.
  • Bring mixture to boil, then immediately reduce heat under saucepan to low. Simmer mixture 20 minutes.
  • After 20 minutes, carefully remove saucepan from heat and set aside. Let soup cool slightly, then add 4 ounces feta and stir to incorporate.
  • Insert immersion blender into saucepan. Blend soup until all ingredients are puréed and mixture is completely smooth. Set immersion blender aside.
  • Add 1 cup heavy cream to saucepan and stir gently until cream is fully incorporated. Return saucepan to low heat, then stir in 1 tablespoon fresh lemon juice. Taste soup and stir in additional lemon juice or salt if desired.
  • When satisfied with flavor of soup, portion soup into serving bowls, garnish as desired, and serve warm. Alternately, let soup cool completely, then transfer soup to airtight container and refrigerate until ready to use.

Notes

  • Make it Dairy Free: Use full-fat coconut milk in place of heavy cream. Omit the feta entirely, or use a dairy-free feta. 
  • Make it Vegetarian: Use vegetable broth in place of chicken broth. 
  • Make it Vegan: Use vegetable broth, not chicken broth. Replace the heavy cream with full-fat coconut milk. Use a vegan feta substitute, or omit the feta entirely.
  • Make it Gluten Free: Be sure your chicken broth is gluten free.
 
Tips for Blending Hot Soup in a Standard Blender
  • Fill the blender no more than halfway. You may have to blend your ingredients in multiple batches depending on the amount of soup and the size of your blender.
  • After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
  • Before blending, remove the center cap from the blender lid and cover the hole with a dish towel instead. This will keep pressure from building up inside the blender. Keep your hand on the lid to hold it down while blending.

Nutrition Information

Serving: 1serving | Calories: 404kcal | Protein: 9g | Fat: 35g | Saturated Fat: 18g | Total Carbs: 16g | Fiber: 5g | Sugar: 9g | Net Carbs: 11g | Vitamin C: 174mg | Cholesterol: 92mg | Sodium: 1068mg | Potassium: 500mg | Calcium: 213mg | Iron: 1mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik
Review This Recipe Tag On Instagram

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

A white woman with long brunette hair stands in a light grey kitchen drinking a green smoothie and wearing a seafoam apron.

meet cheryl

Foodie turned food blogger, I've been developing and sharing my flavor-packed, approachable recipes for more than a decade now! In addition to blogging, I'm also a certified health coach, serial entrepreneur, and busy mom of 3. I believe food should be delicious, nutritious meals don't need to be complicated, anyone can cook, and fed is best no matter your age.

Read More...

what sounds good?

What’s Trending

Close-up of zucchini salad in a terra cotta bowl. The salad has strips of zucchini, toasted pine nuts, and crumbled cheese.

Zucchini Salad

Cross section of a chicken pesto sandwich resting on the lip of a plate, with other sandwiches in the background.

Chicken Pesto Sandwich

Close up of air fryer chicken legs in a black air fryer basket.

Air Fryer Chicken Legs

Side view of a large glass container of bright red jungle juice behind 2 small mason jars of jungle juice garnished with fruit and a clear straw.

Jungle Juice Recipe

Looking for more easy, healthy recipes?

Follow us on Pinterest!

What’s In Season

Overhead view of grilled asparagus wrapped in foil with lemon wedges, lemon zest, and parmesan cheese.

Grilled Asparagus in Foil

Top-down view of a bowl of rich, bright red tomatoes with fresh green basil in a white bowl.

Cherry Tomato Salad

A tall glass filled with yellow frozen lemonade and garnished with a lemon coin and a red & white striped straw.

Easy Frozen Lemonade

Grilled peaches on a bowl of yogurt with honey

Grilled Peaches Recipe with Honey

4 salmon tacos topped with slaw and mango salsa on an oval platter.

Salmon Tacos

Overhead view of mesquite grilled chicken on a cutting board, with one chicken breast sliced and spread out on a cutting board.

Mesquite Grilled Chicken

15 recipes eBook cover and table of contents.
Get my FREE eBook

15 Delicious Recipes Made with 10 Ingredients or Less!

Proof that eating delicious, nutritious food doesn’t have to be complicated.

Get the eBook

Privacy Policy

Accessibility

Disclaimers

Contact

© 2025 Easy Healthy Recipes
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
435 shares