Cream of Jalapeno Soup

Total Time Prep: 10 min. Cook: 25 min.
Yield 1-1/2 quarts
Test Kitchen Approved
Here's a twist on your typical creamed veggie soup: Combine jalapeno peppers with rich cream,  bright lime juice and fresh cilantro for a cream of jalapeno soup that's luxurious and full of flavor.

Ingredients

  • 3 tablespoons butter
  • 4 jalapeno peppers, seeded, minced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 5 tablespoons all-purpose flour
  • 4 cups reduced-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 cup shredded cheddar cheese or shredded Monterey Jack cheese

Directions

  1. In a Dutch oven, melt butter over medium heat. Add jalapeno and onion; cook until soft and slightly caramelized on the edges, 8-10 minutes. Stir in garlic, salt and pepper; cook one minute longer. Stir in flour; cook until browned, 1-2 minutes, stirring constantly. Slowly whisk in chicken broth; bring to a simmer until thickened, 6-8 minutes, whisking frequently. Add cream and lime juice, cook until thickened and slightly reduced. Remove from heat, stir in cilantro and cheese.

Nutrition Facts

1 cup: 236 calories, 19g fat (12g saturated fat), 55mg cholesterol, 1037mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 8g protein.

Combine invigorating jalapeno peppers with rich cream, tart lime juice and fresh cilantro for a soup that's luxurious and full of flavor. It's just right as a light lunch with warm tortillas, blue corn chips or sweet cornbread. —Lauren Habermehl, Pewaukee, Wisconsin
Recipe Creator

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