Cream of Jalapeno Soup
A velvety, mildly spicy Cream of Jalapeño Soup made with fresh jalapeños, green peas, milk, cheese, and herbs for a rich yet balanced flavor. It’s creamy, comforting, and easy to prepare—ideal for weeknight dinners or as a flavorful appetizer that warms you from within.
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.
