Cream of Jalapeño Soup

Why You’ll Love Cream of Jalapeño Soup Recipe

I keep this recipe handy because it’s simple to prepare and packed with layered flavor. I like how the jalapeños mellow as they cook, while the cream and feta create a silky texture that feels rich and satisfying. It’s a great balance of heat, creaminess, and freshness.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons neutral oil avocado oil, olive oil; plus more as needed
5-6 large jalapeño peppers approximately 1-1 ¼ pounds; stems removed, seeds removed, peppers minced
½ of one small white onion chopped, approximately ¾ cup
4 cloves garlic
½ cup cilantro leaves and stems
4 cups low-sodium chicken broth see Notes
½ teaspoon cumin
1 teaspoon salt more or less to taste
4 ounces feta at room temperature
1 cup heavy cream at room temperature
1 tablespoon fresh lemon juice more or less to taste

Directions

I begin by placing a large saucepan on the stovetop over medium heat. I add the neutral oil and warm it until it’s hot and shimmery, swirling the pan to coat the surface evenly.

Once the oil is ready, I add the minced jalapeños and chopped onion. I stir everything together and sauté until the jalapeños darken slightly and lose their bright color, about 5 to 6 minutes. If the pan looks dry, I add a little more oil to prevent burning.

When the peppers are ready, I add the garlic and cilantro and sauté for another 1 to 2 minutes until the garlic is fragrant. I pour in the chicken broth, then add the cumin and salt, stirring well and scraping the bottom of the pan to release any stuck bits.

I bring the mixture to a boil, then immediately reduce the heat to low and let it simmer for about 20 minutes. After simmering, I remove the saucepan from the heat and allow it to cool slightly before stirring in the feta.

Using an immersion blender, I blend the soup until completely smooth. I then stir in the heavy cream and return the saucepan to low heat. I add the lemon juice, taste, and adjust seasoning as needed before serving.

Servings and Timing

I usually get 4 servings from this recipe. Prep time takes about 15 minutes, cook time is around 30 minutes, and the total time comes to roughly 45 minutes.

Variations

I sometimes add extra jalapeños if I want more heat. When I want a smokier flavor, I add a pinch of smoked cumin. I also enjoy blending in extra cilantro for a more herbal finish.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to four days. To reheat, I warm it gently on the stovetop over low heat, stirring often to keep the texture smooth.

FAQs

Is this soup very spicy?

I find it mildly spicy since the seeds are removed, but the heat level can be adjusted easily.

Can I make this soup ahead of time?

I often make it ahead and reheat it just before serving.

Can I use a regular blender instead of an immersion blender?

I use a standard blender sometimes, working in batches and blending carefully.

Does the soup thicken as it cools?

I notice it thickens slightly, but loosens again when reheated.

Can I adjust the tanginess?

I adjust the lemon juice to taste depending on how tangy I want it.

What gives the soup its creamy texture?

I rely on the feta and heavy cream for richness and smoothness.

Can I serve this soup cold?

I’ve served it chilled before, and it works well as a refreshing option.

What can I garnish this soup with?

I like topping it with cilantro, a drizzle of cream, or a few sliced jalapeños.

Can I use dried herbs instead of fresh cilantro?

I prefer fresh cilantro, but I use dried herbs in smaller amounts if needed.

Is this soup good on its own?

I enjoy it on its own, especially with warm bread or as a starter.

Conclusion

I enjoy making this cream of jalapeño soup when I want something bold, creamy, and comforting. It’s simple to prepare, full of flavor, and versatile enough to enjoy in many different ways.