Warm, creamy, and irresistibly flavorful, this Cream of Jalapeño Soup delivers just the right touch of heat balanced by smooth, velvety richness.
Each spoonful offers fiber-rich veggies, plant-based goodness, and healthy fats, making it a wholesome option that’s low in saturated fat yet deeply satisfying.
Perfect for weeknights or meal prep, it’s a quick, one-pot comfort dish that feels gourmet with minimal effort.
Cream of Jalapeno Soup
Equipment
- 1 large pot or saucepan
- 1 wooden spoon or spatula
- 1 knife and cutting board
- 1 Measuring cup set
- 1 Immersion blender or countertop blender
- 1 ladle for serving
Ingredients
- 3 tablespoons cooking oil
- 1 medium onion about 200 g, chopped
- 5 large fresh jalapeños about 200 g, deseeded and chopped
- ½ cup 100 g green peas, frozen or fresh
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- ¼ teaspoon dried thyme
- 2½ cups 591 ml vegetable or chicken broth
- 4 tablespoons fresh lime juice divided
- 1½ cups 355 ml whole milk, cold
- 20 sprigs fresh cilantro roughly chopped (stems included)
- 4 ounces 113 g shredded cheddar cheese (about 1 packed cup)
- 1 tablespoon cornstarch
- 3 tablespoons cold water for slurry
Instructions
- Sauté the Aromatic Base: Place a large, heavy-bottomed pot or saucepan over medium heat. Pour in the cooking oil and let it warm until shimmering but not smoking. Add the chopped onion, deseeded jalapeños, and green peas. Stir frequently so vegetables cook evenly without browning too quickly. Over about 6 to 7 minutes, the onion will soften and turn translucent, the jalapeños will mellow, and the peas will brighten. This step creates a fragrant, flavorful foundation for the soup.
- Infuse with Garlic and Spices: Add minced garlic to the sautéed vegetables. Stir gently for about 30–40 seconds until fragrant—avoid overcooking to prevent bitterness. Sprinkle in salt, ground cumin, black pepper, white pepper, and dried thyme. Stir to coat all vegetables evenly in spices. This stage builds depth of flavor and aroma, with cumin adding warmth, thyme giving a subtle herbal note, and the pepper blend enhancing complexity.
- Simmer with Broth and Lime Juice: Pour in vegetable or chicken broth and add 2 tablespoons of fresh lime juice. Stir to combine all ingredients thoroughly. Increase heat slightly until the soup begins to simmer. Reduce heat to low, cover with a lid slightly ajar to allow steam escape, and cook for about 15 minutes. During this simmer, vegetables soften completely, and the flavors meld into a rich, aromatic broth.
- Add Milk and Cilantro for Freshness: Turn off the heat and let the soup cool slightly. Gradually stir in cold whole milk to incorporate it without curdling. Add the roughly chopped cilantro, stems included, and stir until evenly mixed. The milk adds creamy texture, while cilantro brings a fresh, herbal brightness, balancing the soup’s gentle heat beautifully.
- Blend to a Velvety Smooth Texture: Using an immersion blender, puree the soup directly in the pot until completely smooth. Move the blender slowly to ensure even blending and avoid splattering. For countertop blender use, let soup cool further before blending in batches, then return to the pot. The result should be a luxuriously smooth soup with a pale green hue.
- Melt in the Cheese for Creaminess: Place the pot back over medium heat and bring the soup to a gentle simmer. Stir in shredded cheddar cheese gradually, ensuring it melts evenly without clumping. This enriches the soup, adding a smooth texture and subtle sharpness that complements the jalapeño flavor. Continue stirring until fully incorporated.
- Thicken with a Cornstarch Slurry: In a small bowl, combine cornstarch with 3 tablespoons of cold water to make a smooth slurry. Slowly pour this into the simmering soup while stirring constantly to prevent lumps. Let cook for 3 to 5 minutes until thickened to your liking. Add slurry gradually if you prefer a thicker consistency, but avoid over-thickening, which can make the soup heavy.
- Finish with Fresh Lime and Adjust Seasoning: Add the remaining 2 tablespoons of lime juice and stir. Taste the soup carefully, adjusting salt and pepper to your preference. This final lime addition brings brightness and balances richness, resulting in a harmonious flavor profile. Turn off the heat once satisfied.
- Serve and Enjoy: Ladle the hot, creamy soup into bowls. Garnish optionally with fresh cilantro leaves, shredded cheddar, or a swirl of cream. Serve immediately alongside warm bread, tortilla chips, or a crisp salad. Each spoonful delivers creamy richness, subtle spice, and vibrant herbal notes—making it a perfect meal starter or comfort dish.
Notes
- Freshness matters: Choose firm, bright green jalapeños for a fresh flavor and balanced heat. Removing the seeds will ensure the soup is mildly spicy rather than overpowering.
- Spice adjustments: For a milder version, reduce jalapeño quantity or remove seeds entirely. For more heat, keep some seeds or add extra jalapeños.
- Broth choice: Homemade broth will add a rich depth, but store-bought vegetable or chicken broth works well for convenience. Adjust salt if using pre-salted broth.
- Blending caution: Allow the soup to cool slightly before blending in a countertop blender to avoid splattering and burns.
- Texture preference: Adjust cornstarch slurry amounts to achieve your ideal thickness—start with less and add gradually.
Chef’s Secrets: Unlocking Maximum Flavor
The key to an unforgettable Cream of Jalapeño Soup lies in layering flavors thoughtfully.
Start by gently sautéing vegetables to draw out natural sweetness and aromatic oils before introducing spices.
Using both black and white pepper adds complexity without overpowering heat.
Fresh lime juice at two stages brightens the soup while balancing creaminess.
Adding cilantro stems—not just leaves—infuses herbal depth.
Lastly, blending thoroughly ensures a luxuriously smooth texture, elevating this humble soup into something truly special.
Serving Suggestions: Creative Ways to Enjoy
This Cream of Jalapeño Soup works wonderfully as a standalone dish or a flavorful starter.
Serve it with warm, crusty bread for dipping, or pair it with a light, fresh salad to balance richness.
Garnish with extra shredded cheddar, crispy tortilla strips, or a dollop of sour cream for visual appeal and texture contrast.
For a festive touch, sprinkle roasted pumpkin seeds or fresh chopped cilantro before serving.
It also works beautifully as part of a themed Mexican-inspired meal alongside tacos or quesadillas.
Storage Tips: Keep Soup Fresh Longer
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat to prevent separation or curdling, stirring occasionally.
If the soup thickens too much upon cooling, stir in a splash of milk or broth to restore desired consistency.
For longer storage, freeze soup in airtight containers for up to 2 months.
Thaw overnight in the refrigerator, then reheat gently, adding a touch of broth if necessary to refresh the texture and flavor.
Frequently Asked Questions
1. Can I make this soup vegan?
Yes — substitute dairy milk with plant-based milk such as oat, almond, or soy milk, and replace cheddar cheese with a vegan cheese option. Choose vegetable broth to keep it fully plant-based without compromising flavor.
2. How spicy is this soup?
This soup is mildly spicy, but spice levels can be adjusted. Removing seeds reduces heat considerably, while adding extra jalapeños or leaving some seeds will create a bolder kick. Always taste and adjust during cooking.
3. Can I prepare this soup in advance?
Absolutely. You can make the soup a day ahead, store it refrigerated, and reheat before serving. Avoid adding cheese until reheating to maintain optimal texture.
4. What can I serve with this soup?
Pair it with crusty bread, corn tortillas, grilled cheese sandwiches, or a simple green salad. For a complete meal, serve alongside Mexican dishes such as enchiladas or tacos.
5. Can I freeze the soup?
Yes — store in airtight freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight and reheat gently, adding extra broth or milk as needed for texture and flavor.
