Did you know a single serving of cream of jalapeno soup has 16 mg of vitamin C? That’s 18% of what you need daily! This spicy soup is not just tasty; it’s also good for you.
I’m excited to share my favorite cream of jalapeno soup recipe. It mixes the heat of fresh jalapenos with creamy smoothness. It’s a cozy dish for any time of year. Whether you love spice or just want to warm up, this soup is perfect.
My recipe is quick and easy, ready in just 25 minutes. It makes 6 big servings. Each bowl has 254 calories, 8 grams of protein, and 22 grams of fat. Plus, you can adjust the heat to your liking.
Get ready to wow your loved ones with this delicious spicy soup. Let’s get started and cook up a storm!
The Creamy Jalapeno Soup Experience
Creamy jalapeno soup is a treat that mixes jalapeno heat with smooth creaminess. It’s a spicy soup that’s become popular for its unique taste and cozy warmth. Let’s dive into what makes this jalapeno bisque special.
The Perfect Balance of Heat and Creaminess
The secret of this jalapeno chowder is its perfect mix of spice and cream. With 6 jalapenos in each recipe, it packs a punch without being too much. The 1 cup of heavy whipping cream and 3 cups of milk add a rich texture that softens the heat. This makes the soup balanced and enjoyable.
Origins and Culinary Influences
Creamy jalapeno soup comes from Mexican cuisine but has become a favorite in the U.S. It’s clear from its 1475 shares that it’s loved. The mix of Mexican flavors with American comfort food makes it a hit with many.
Why This Recipe Stands Out
This creamy jalapeno soup recipe is great for several reasons:
- Quick preparation: It’s ready in just 30 minutes, perfect for quick meals.
- Nutritional value: Each serving has 8 grams of protein and 3 grams of fiber.
- Versatility: It can be made for vegetarian or dairy-free diets easily.
- Flavor complexity: The mix of jalapenos, onions, garlic, and cumin gives a deep, rich taste.
Whether you love spicy soups or are trying jalapeno bisque for the first time, this dish is unforgettable. It perfectly balances heat, creaminess, and flavor in every spoonful.
Essential Ingredients for Cream of Jalapeno Soup
Making the perfect cream of jalapeno soup starts with the right ingredients. This recipe brings a taste of southwest soups to your kitchen. Let’s explore the key ingredients that make this soup special.
Fresh Produce Components
The heart of our recipe is its fresh ingredients. We use 5 large jalapenos (200g) without seeds for a good heat level. A medium onion (200g) and 4 cloves of minced garlic create a strong aroma. ½ cup of green peas add a sweet touch to balance the heat.
Dairy and Base Ingredients
We use 1.5 cups of cold whole milk for a smooth texture. The soup’s richness comes from 4 ounces of shredded cheddar cheese. 2.5 cups of broth (vegetable or chicken) add depth of flavor.
Seasoning and Aromatics
Our spice blend includes 1 teaspoon each of salt, ground cumin, black pepper, and white pepper. 1.5 teaspoons of dried thyme add an earthy flavor. Fresh lime juice and cilantro add brightness to the soup.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Jalapenos | 5 large (200g) | Heat and flavor |
| Onion | 1 medium (200g) | Base flavor |
| Minced garlic | 4 cloves | Aromatic |
| Whole milk | 1.5 cups (355ml) | Creaminess |
| Cheddar cheese | 4 oz (113g) | Richness |
Possible Substitutions
For a vegetarian version, use vegetable broth. For a dairy-free option, try unsweetened plant milk and skip the cheese. You can adjust the heat by changing the jalapeno amount. This recipe is flexible, allowing you to make it your own while keeping it delicious.
Step-by-Step Cooking Instructions
Making a tasty cream of jalapeno soup is simple. We’ll go through the steps to get the right mix of flavors and textures.
Preparing the Vegetables
Begin by roasting 4 large jalapenos at 400°F for 20-30 minutes. This boosts their taste. While they roast, chop 1/2 potato to soften the heat. Sauté a diced onion for 5-7 minutes until it’s soft. Then, add 4 minced garlic cloves and cook for a minute more.
Creating the Creamy Base
In a pot, melt 3 tablespoons of butter. Mix in 3 tablespoons of all-purpose flour to make a roux. Cook for 1-2 minutes. Slowly add 4 cups of stock, stirring constantly. Add 2 teaspoons of Mexican oregano, 1/4 teaspoon of cumin, and 1/2 teaspoon of salt and pepper. Simmer for 6-8 minutes to thicken.
Blending and Finishing Touches
After simmering for 10-15 minutes, blend the soup until smooth. Be careful when blending hot liquids. Stir in 1/2 cup of whipping cream for extra creaminess. Taste and adjust seasoning with salt and pepper as needed.
Timing and Temperature Tips
Keep the heat at medium throughout. The cooking time is about 30-40 minutes. For longer storage, refrigerate for 4-5 days or freeze for up to 3 months. Serve hot with toppings like crema, cilantro, or crumbled cheese.
| Ingredient | Quantity | Cooking Time |
|---|---|---|
| Jalapenos | 4 large | 20-30 minutes (roasting) |
| Onion | 1 | 5-7 minutes |
| Garlic | 4 cloves | 1 minute |
| Stock | 4 cups | 10-15 minutes (simmering) |
| Whipping Cream | 1/2 cup | Added at the end |
Serving and Storage Recommendations
I enjoy serving cream of jalapeño soup hot, topped with sour cream. The cool creaminess balances the heat. For more flavor, add fresh cilantro and a squeeze of lime juice. Warm bowls help keep the soup at the perfect temperature.
Leftovers can be stored in an airtight container in the fridge. They stay fresh for 3-4 days. The flavors get better overnight, making it tastier the next day. When reheating, use low heat and stir often to keep it creamy.
For meal prep, make a big batch using chicken broth. Portion it into single servings and refrigerate. This way, you have a quick, delicious meal ready anytime.
| Serving Size | Calories | Carbs | Protein | Fat |
|---|---|---|---|---|
| 1 cup | 449 kcal | 16 g | 8 g | 41 g |
This cream of jalapeño soup is spicy, with jalapeños ranging from 2,500 to 8,000 on the Scoville scale. For a milder heat, use poblano peppers. They have a gentler kick, measuring 1,000 to 2,000 on the scale.
Conclusion
I’ve shared a simple yet flavorful cream of jalapeno soup recipe. It’s sure to impress. This 15-minute soup recipe combines the zesty kick of fresh jalapenos with a creamy base.
The use of fresh cilantro and a splash of lime juice adds brightness. This elevates the dish’s taste. The soup’s versatility is remarkable. You can use vegetable broth for a vegetarian version or chicken broth for added depth.
An immersion blender makes the process quick and easy. A drizzle of olive oil enhances the soup’s richness. With only 353 calories per serving, it’s a relatively light option that doesn’t skimp on flavor.
This recipe yields 8 servings, perfect for family dinners or entertaining guests. The soup is packed with nutrients, providing 7g of protein and 14g of carbohydrates per serving. It’s also a good source of vitamins A and C, thanks to the jalapenos.
Remember, you can adjust the spice level to your liking. Experiment with different toppings. Whether served as a starter or main course, this cream of jalapeno soup is bound to become a favorite in your culinary repertoire.
FAQ – Cream of Jalapeno Soup
How spicy is cream of jalapeno soup?
The spiciness of cream of jalapeno soup depends on the recipe and your taste. My recipe has a medium heat level. It balances jalapeno spiciness with cream’s coolness. You can adjust the heat by changing the jalapeno amount or removing seeds for less spice.
Can I use canned jalapenos instead of fresh ones?
Fresh jalapenos are best for flavor and texture, but canned ones work too. Canned jalapenos might change the taste and be less spicy. If using canned, use less and adjust the seasoning.
Is it possible to make a vegetarian version of this soup?
Yes! For a vegetarian version, use vegetable broth instead of chicken broth. My recipe is already vegetarian-friendly. This change won’t affect the soup’s flavor much.
How long does cream of jalapeno soup last in the refrigerator?
Cream of jalapeno soup lasts 3-4 days in the fridge if stored in an airtight container. Cool it down before refrigerating and reheat well before serving.
Can cream of jalapeno soup be frozen?
Yes, you can freeze it. Cool the soup completely, then put it in freezer-safe containers or bags. It freezes for 2-3 months. Thaw in the fridge overnight and reheat gently, stirring often.
What can I serve with cream of jalapeno soup?
It goes well with many sides. Try it with crusty bread, tortilla chips, or a green salad. Add sour cream, cilantro, or lime juice for extra flavor.
How can I make the soup thicker or thinner?
To thicken, simmer it longer or add a cornstarch slurry. For a thinner soup, add more broth or cream. Adjust the seasoning after changing the consistency.
Can I use an immersion blender instead of a regular blender?
Yes, an immersion blender is great for this recipe. It saves time and makes cleanup easier. If you don’t have one, a regular blender works too. Just be careful with hot liquids.
