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.
🍲 What Makes This Recipe So Good
- 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!
- 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.
- 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.
More Delicious Soups
- Tomato Florentine Soup
- Mexican Chili
- Wonton Egg Drop Soup
- McAlister’s Chicken Tortilla Soup
- Popcorn Soup
- Chickarina Soup
- 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
- Large saucepan
- large wooden spoon
- immersion blender or standard blender, see Notes
- 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.
- 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.
- 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.
- 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.
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.