Cream of Jalapeno Soup
This creamy jalapeno soup blends the heat of fresh jalapenos with a smooth, rich base, creating a comforting and flavorful dish. It is quick to prepare, versatile, and can be adjusted for spice levels and dietary preferences.
Ingredients
- Fresh Produce Components
- 5 large jalapenos 200g – Heat and flavor
- 1 medium onion 200g – Base flavor
- 4 cloves minced garlic – Aromatic
- ½ cup green peas – Sweetness balance
- ½ potato – Softens heat
- Fresh cilantro – Garnish
- Fresh lime juice – Brightness
- Dairy and Base Ingredients
- 1.5 cups cold whole milk 355ml – Creaminess
- 4 oz shredded cheddar cheese 113g – Richness
- ½ cup whipping cream – Added creaminess
- 3 tbsp butter – Roux base
- Liquids & Stock
- 2.5 cups broth vegetable or chicken – Depth of flavor
- 4 cups stock – Simmering base
- Seasoning & Aromatics
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp white pepper
- 1.5 tsp dried thyme
- 2 tsp Mexican oregano
- ¼ tsp cumin
- ½ tsp salt and pepper
- Thickening Agent
- 3 tbsp all-purpose flour – Roux base
Instructions
- Prepare the Vegetables:
- Roast 4 large jalapenos at 400°F for 20-30 minutes to enhance their flavor.
- While roasting, chop ½ potato to help reduce heat intensity.
- Dice 1 onion and sauté it for 5-7 minutes until soft.
- Add 4 minced garlic cloves and cook for 1 minute.
- Create the Creamy Base:
- Melt 3 tbsp butter in a pot.
- Stir in 3 tbsp all-purpose flour to make a roux; cook for 1-2 minutes.
- Gradually pour in 4 cups stock, stirring constantly.
- Add 2 tsp Mexican oregano, ¼ tsp cumin, and ½ tsp salt & pepper.
- Simmer for 6-8 minutes to thicken.
- Blending and Finishing Touches:
- Simmer the soup for 10-15 minutes.
- Blend until smooth, using an immersion blender or a standard blender (be cautious with hot liquids).
- Stir in ½ cup whipping cream for a rich, creamy finish.
- Adjust seasoning to taste with additional salt and pepper.
- Serving and Storage:
- Serve hot with sour cream, fresh cilantro, or lime juice.
- Store in an airtight container in the fridge for 3-4 days.
- Freeze for 2-3 months in freezer-safe containers.
Notes
- For less heat, remove jalapeno seeds or use poblano peppers (1,000-2,000 Scoville units).
- For vegetarian soup, use vegetable broth instead of chicken broth.
- For dairy-free soup, substitute unsweetened plant milk and omit cheese.
- To thicken the soup further, add a cornstarch slurry. To thin it, add more broth or cream.
- An immersion blender is a convenient option for blending.