Cream of Jalapeño Soup 🌶️

Overview:

Indulge in the fiery kick of jalapeños with this Cream of Jalapeño Soup recipe. Bursting with flavors and textures, this soup is a perfect balance of creamy, spicy, and savory goodness. It’s quick and easy to make, taking just 35 minutes from start to finish, making it an ideal choice for a cozy weeknight dinner or a casual gathering with friends. Plus, it’s versatile enough to accommodate both vegetarian and non-vegetarian preferences.

Ingredients:

Here’s what you’ll need to gather:

2 tablespoons unsalted butter
4 jalapeños, finely chopped
1 red onion, diced
4 garlic cloves, minced
2 tomatoes, chopped
1 ripe avocado
2 cups half-and-half (or heavy cream for a richer taste)
1 cup chicken stock (or vegetable broth for a vegetarian option)
2 tablespoons fresh cilantro, chopped
1 cup sharp cheddar cheese, shredded
Salt and pepper to taste

Instructions:

Step	Description
1	Melt butter in a large saucepan over medium heat. Add jalapeños, onion, and garlic. Sauté for 8-9 minutes until fragrant and softened.
2	Stir in the chopped tomatoes and cook for an additional 7 minutes until the mixture is slightly saucy.
3	While the vegetables are cooking, scoop the flesh of the avocado into a small bowl and coarsely mash it with a fork.
4	Add the mashed avocado to the saucepan with the cooked vegetables. Stir briefly to combine. Then pour in the half-and-half (or heavy cream) and chicken stock (or vegetable broth). Add chopped cilantro, salt, and pepper to taste.
5	Allow the soup to simmer gently for about 5 minutes, stirring occasionally. Be careful not to let it boil.
6	Once the soup has simmered and the flavors have melded together, remove it from the heat. Stir in the shredded cheddar cheese until it’s melted and fully incorporated.
7	Taste the soup and adjust the seasoning with more salt and pepper if needed.
8	Serve the Cream of Jalapeño Soup hot, garnished with additional chopped cilantro or a sprinkle of shredded cheese if desired. Enjoy!

Nutritional Information (per serving):

Calories: 464.9
Total Fat: 37.4g
Saturated Fat: 19.6g
Cholesterol: 91.5mg
Sodium: 321.5mg
Total Carbohydrates: 21.1g
Dietary Fiber: 5.4g
Sugars: 6.1g
Protein: 14.7g

Recipe Notes:

For a richer and more indulgent soup, opt for heavy cream instead of half-and-half.
To make this recipe vegetarian-friendly, simply swap out the chicken stock for vegetable broth.
Be cautious not to let the soup boil after adding the dairy to prevent curdling.
Feel free to adjust the spiciness by adding more or fewer jalapeños according to your preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.