Cream of Jalapeño Soup

easyhealthyrecipes.com/cream-jalapeno-soup/

Smooth and tangy cream of jalapeño soup is perfect on its own or used in other recipes for a little creamy kick.

Prep: 15

Cook: 30

Total: 45

Recipe makes approximately 4 servings

Equipment Needed

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

Ingredients Needed

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

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.
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.

Recipe 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 Info (Approximate)