A smooth and creamy jalapeño soup with balanced heat, tangy feta, and fresh cilantro, finished with cream and lemon for a bold yet comforting flavor.

2 tablespoons neutral oil (avocado oil or olive oil), plus more as needed

5–6 large jalapeño peppers (about 1–1¼ pounds), stems and seeds removed, minced

½ small white onion, chopped (about ¾ cup)

4 cloves garlic

½ cup fresh cilantro leaves and stems

4 cups low-sodium chicken broth

½ teaspoon ground cumin

1 teaspoon salt, more or less to taste

4 ounces feta cheese, at room temperature

1 cup heavy cream, at room temperature

1 tablespoon fresh lemon juice, more or less to taste

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Place a large saucepan over medium heat and add the neutral oil, swirling to coat the bottom of the pan.
Add the minced jalapeños and chopped onion. Sauté for 5–6 minutes, stirring often, until the peppers darken slightly and soften. Add more oil if the pan becomes dry.
Add the garlic and cilantro and sauté for 1–2 minutes until fragrant.
Pour in the chicken broth and add the cumin and salt. Stir well, scraping up any browned bits from the bottom of the pan.
Bring the soup to a boil, then reduce the heat to low and simmer for about 20 minutes.
Remove from the heat and let cool slightly. Stir in the feta cheese.
Using an immersion blender, blend the soup until completely smooth.
Stir in the heavy cream and return the soup to low heat.
Add the lemon juice, taste, and adjust seasoning as needed before serving.

Removing the jalapeño seeds keeps the heat mild and balanced.

The soup thickens slightly as it cools but loosens when reheated.

A regular blender can be used instead of an immersion blender; blend carefully in batches.

Adjust lemon juice and salt at the end to fine-tune flavor.