This jalapeno soup is creamy and thick and hits the spot just right. It's got gentle heat, so if you are worried about it being overly spicy, don't be.
While the soup is creamy, I don't actually use any cream in this recipe. And there's zero compromise on taste. The addition of milk, cheddar and cornstarch slurry is enough to ensure that you get a rich, delicious mouthfeel – without a whole lotta guilt and without any gluten!
Want to make a chunky jalapeno soup with some protein? Try my jalapeno chicken soup.
Important pre-cooking notes
Some important things to know before you start making this soup:
- All jalapenos are not created equal when it comes to spiciness. It can vary based on the variety (yep, there are different kinds), growing conditions, region, etc. So if you are too sensitive to heat, and this is your first time using fresh jalapenos, make a small batch first – just to test your preference. You can reduce the servings in the recipe card below. I don't consider this soup spicy at all, but then everyone's spice threshold is different.
- I have not tested this recipe with pickled jalapenos, but I imagine the soup would be way too tangy and salty. Not something I would recommend as a substitute.
- Homemade broths (chicken or veggie) are ideal for taste and nutrition. Here is Donna's simple chicken broth recipe I use often. You can use store-bought stock or broth, but their salt content can vary, so add less salt to the soup, then adjust as needed. You can also use bouillon cubes, concentrate or granules. Just follow their package instructions for making the required quantity of broth. Be careful with added salt in this case too.
- Yellow onions are ideal, but white/red onions or shallots also work.
- Feel free to sub milk with half and half if you don't mind extra calories.
- Please don't use bottled lime juice, fresh only. Fresh lemon juice can be subbed in a pinch, but add less of it as it's usually more tangy.
- If you don't like the taste of cilantro, use parsley instead.
- If you like a bit of kick, add a couple of diced Thai green/bird's eye chilies along with jalapenos. Like I do!
How to make cream of jalapeno soup
For those who find it easier to follow along with visual cues, here are the recipe instructions with some photos I took during the cooking process. And if you want the simple printable version, scroll down to the recipe card below.
Heat cooking oil in a large pot on medium heat. Add chopped onion, chopped jalapenos, green peas. Saute until they soften, around 6 to 7 minutes. Then add minced garlic, salt, ground cumin, white pepper, black pepper, dried thyme and stir for 1 more minute – so the spices get roasted a bit.
Add vegetable or chicken broth. Also add 2 tablespoons fresh lime juice. Mix, then cover the pot (leave the lid slightly open). Simmer on low heat for 15 minutes. After simmering, turn the heat off, mix in cold milk. Wait a minute so the soup cools down a bit, then mix in chopped cilantro.
Blend using an immersion blender (aka hand blender) until the soup looks completely smooth. You can use a regular high-speed blender too but cool down the soup a bit more before you pour it into your blending jug (most regular blenders cannot handle very hot liquids). Return the blended soup pot to medium heat, bring to a gentle simmer.
Add shredded cheddar cheese and stir until it melts fully. Prepare the slurry by dissolving cornstarch in 3 tablespoons cold water. Add it to the simmering soup while stirring constantly and cook for 3 to 5 minutes. Stir in the remaining 2 tablespoons of lime juice. Then taste and adjust the soup for salt and pepper. Turn off the heat and serve!
Top tips
- If the soup gets too thick after you add cornstarch slurry, use some extra milk or broth to thin it out. Add it gradually so you are able to control the consistency.
- Immersion/hand blend is easier to use with hot soups, but if you want super smooth consistency, use a high-speed blender. Wait for the soup to cool down. I have spoiled a blender jar in the past with hot liquid 😬
- If you've got leftover rotisserie/cooked chicken or shredded beef, feel free to throw some in your soup.
What to serve it with
Pair this creamy jalapeno soup with a light salad of leafy greens (think spring mix blend) tossed in a nice zesty vinaigrette and call it dinner!
Or serve some bread with it, like I do. Crusty ones like baguettes pair so well, especially when warmed up the right way.
If you have some fresh or frozen sliced bread, make some homemade croutons as you cook the soup. They make for an excellent crunchy topping.
You can also serve the soup as a side with a chicken entree, like my lemon dill chicken or truffle chicken. Or with a rice main like this ground beef and rice skillet.
Recipe
Ingredients
- 3 tablespoons cooking oil
- 1 medium (200 g) onion - chopped
- 5 large (200 g) jalapenos - fresh, seeds removed and chopped
- ½ cup (100 g) green peas - frozen is fine
- 4 cloves garlic - minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1.5 teaspoons dried thyme
- 2.5 cups (591 ml) broth - vegetable or chicken broth (Note A)
- 4 tablespoons fresh lime juice - divided
- 1.5 cups (355 ml) whole milk - cold (Note B)
- 20 sprigs fresh cilantro - stems and all, roughly chopped
- 4 ounces (113 g) shredded cheddar cheese - around 1 packed cup
- 1 tablespoon cornstarch - for slurry
Instructions
- Heat cooking oil in a large pot on medium heat. Add chopped onion, chopped jalapenos, green peas. Saute 6 to 7 minutes.
- Add minced garlic, salt, ground cumin, white pepper, black pepper, dried thyme and stir for another minute.
- Add vegetable or chicken broth. Also add 2 tablespoons lime juice. Mix, then cover the pot (leave the lid slightly open). Simmer on low heat for 15 minutes.
- Next, turn the heat off, mix in cold milk. Wait a minute, then mix in chopped cilantro. Blend using an immersion blender (aka hand blender) until completely smooth. If using a regular blender, cool down the soup a bit more.
- Return the blended soup to medium heat, bring to a gentle simmer. Add shredded cheddar cheese and stir until it melts completely.
- Prepare the slurry by dissolving cornstarch in 3 tablespoons cold water. Add it to the simmering soup while stirring constantly and cook for 3 to 5 minutes. If you like your soup thicker, add some more slurry, but do so gradually or you might end up making it too thick.
- Stir in the remaining 2 tablespoons of lime juice. Then taste and adjust the soup for salt and pepper. Turn off the heat and serve right away!
Important Notes
- Note A: Broth – If you want to use homemade broth, check out Donna's simple chicken broth recipe. You can use store-bought stock/broth too, but their salt content can vary, so add less salt to the soup, then adjust as needed.
- Note B: Milk substitute – Feel free to substitute milk with half-and-half if you want an extra rich soup.
Nutrition
Alrighty, that's all for this recipe. I am going to pour myself and Samad some soup and watch the third episode of Mr & Mrs Smith. What show are you watching these days?
Oh and before I go, one quick request. If you try this recipe, show your gal some love with ratings and comments down below. Please?
Sending you happy vibes - Nelo
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