Cream of Jalapeno Soup

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. 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!

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.