What is cream of jalapeño soup?

Cream of jalapeño soup is a smooth, velvety soup made by blending roasted or sautéed jalapeños with onion, garlic, broth, and cream or cheese. It's a savory, spicy dish with a bold Southwestern flavor. Depending on the recipe, it can be mild and creamy or fiery and intense, often garnished with herbs, lime, or crunchy toppings for added texture.

Is cream of soup healthy?

Cream-based soups like cream of jalapeño soup can be high in fat and calories depending on the amount of cream and cheese used. However, you can make it healthier by using low-fat dairy alternatives, adding vegetables like zucchini or spinach, or opting for a vegan version with coconut milk or blended cashews. As with most recipes, moderation and fresh ingredients are key.

What is a good substitute for jalapeños in soup?

If you want the flavor without the heat, consider using roasted poblanos or Anaheim peppers. These offer a similar depth but are much milder. For more variety, try green bell peppers with a pinch of cayenne or smoked paprika to add spice and smokiness. If you're avoiding peppers altogether, roasted garlic or leeks can add a rich, savory base with no heat.

What can I substitute for cream of soup?

If you're looking to avoid processed canned "cream of" soups, you can easily make a homemade version. For cream of jalapeño soup , use a simple roux (butter and flour) mixed with broth and your preferred cream or milk. For dairy-free substitutes, try unsweetened almond or oat milk blended with soaked cashews or a spoonful of coconut cream

Cream of Jalapeno Soup – The Ultimate 5-Star Comfort Recipe

Description

Cream of Jalapeño Soup is a rich and velvety bowl of comfort with a spicy twist. Blended with fresh jalapeños, cream, and savory aromatics, it’s the perfect cozy dish for chilly nights or an unexpected dinner party starter.

Ingredients

Scale

1 Tbsp olive oil
3 Tbsp butter, divided
1/2 medium yellow onion, chopped
4 large jalapenos, sliced
large handful of fresh cilantro
1 tsp sea salt
1 tsp fresh cracked black pepper
15 ounce can chicken stock, divided
2 Tbsp all purpose flour
1/2 cup heavy cream
1 lime
1 cup shredded Monterey Jack or mild cheddar cheese

Instructions

Heat the oil and one tablespoon of the butter in a stock pot and saute the onion until softened, but not browned, about 5 minutes.
Put the onions, jalapenos (seeds and all) cilantro, salt, pepper, and one cup of the stock into a high speed blender or food processor. Puree until smooth.
Melt the last 2 tablespoons of butter in the pot and add the flour to make a paste, or roux. Stir for a minute, but do not brown. Slowly add the rest of the stock and the cream, stirring or whisking constantly until the mixture is smooth and thick.
Add the pureed pepper mixture to the pot, and stir to combine. Bring up to a boil, then turn down the heat and gently simmer for 5 minutes.
Turn off the heat and stir in the cheese. Taste to adjust the seasonings. Add a squeeze of lime juice if you like.
Serve immediately in small bowls topped with fresh cilantro and cracked black pepper.

Notes

Remove seeds and membranes from jalapeños for a milder soup.
Add shredded chicken or black beans for a heartier meal.
Pairs beautifully with crusty bread or a grilled cheese sandwich.
Can be made ahead and reheated gently—great for meal prep!

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop Cuisine
Cuisine: American / Tex-Mex

Nutrition

Serving Size: 1 cup
Calories: 254 kcal
Sugar: 3 g
Sodium: 655 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 9g
Trans Fat: 1 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 56 mg

Keywords: Cheddar cheese, can chicken stock, heavy cream, lime, butter