Best 4 Cream Of Jalapeno Soup Recipes

Indulge in a symphony of flavors with our tantalizing Cream of Jalapeno Soup, a culinary masterpiece that artfully balances the vibrant heat of jalapenos with a creamy, comforting embrace. This delectable soup is not just a culinary delight, but also a versatile base for endless variations. Embark on a journey of taste as we explore three distinct recipes that transform this classic soup into extraordinary creations.

**Cream of Jalapeno Soup with Roasted Poblano Peppers**: Experience a smoky, depth of flavor as roasted poblano peppers lend their rich, earthy notes to the classic cream of jalapeno soup. This combination creates a harmonious balance between heat and smokiness, leaving your taste buds invigorated and satisfied.

**Cream of Jalapeno Soup with Corn and Black Bean Salsa**: Transport yourself to the vibrant streets of Mexico with this vibrant and flavorful twist on cream of jalapeno soup. The addition of corn and black bean salsa infuses the soup with a burst of freshness and a delightful crunch. Each spoonful promises a fiesta of flavors that will tantalize your senses and leave you craving more.

**Cream of Jalapeno Soup with Grilled Cheese Croutons**: Elevate your soup experience with the ultimate comfort food combination – grilled cheese croutons. Perfectly toasted and golden brown, these croutons add a delightful crunch and a cheesy flavor that complements the creamy soup beautifully. Prepare to be captivated by the harmonious blend of textures and flavors that will leave you feeling cozy and satisfied.

Here are our top 4 tried and tested recipes!

JALAPENO POPPER SOUP

Jalapeno Popper Soup image

Just throw everything into a pot, and enjoy the delicious jalapeno popper flavors that come out.

Provided by Kisha McDaniel Logsdon

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

4 slices bacon
1 tablespoon butter
3 jalapeno peppers, diced
2 teaspoons minced garlic
3 cups chicken broth
1 teaspoon dried cilantro
1 teaspoon Cajun seasoning
1 teaspoon onion powder
4 boneless, skinless chicken thighs, diced
1 (8 ounce) package cream cheese
½ (8 ounce) package shredded Cheddar cheese, divided
¼ cup heavy cream
salt and ground black pepper to taste

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
While bacon is cooking, melt butter in a pot over medium-high heat. Add jalapeno peppers and garlic; cook until soft, 3 to 4 minutes. Add chicken broth, dried cilantro, Cajun seasoning, and onion powder; stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce heat and add chicken. Simmer for 10 to 15 minutes.
Add cream cheese, most of the Cheddar cheese, and heavy cream; simmer, stirring occasionally, until cheese has dissolved, about 5 minutes. Season with salt and pepper.
Serve soup with remaining cheese. Crumble bacon on top.

Nutrition Facts : Calories 364.1 calories, Carbohydrate 3.4 g, Cholesterol 116.6 mg, Fat 30.7 g, Fiber 0.3 g, Protein 18.4 g, SaturatedFat 17.3 g, Sodium 1092.7 mg, Sugar 1.2 g

JALAPENO SOUP

Jalapeno Soup image

Serve topped with sour cream and green onion!

Provided by Sara

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

6 cups chicken broth
2 cups chopped celery
2 cups chopped onion
1 teaspoon garlic salt
2 pounds cubed Cheddar cheese
1 cup diced jalapeno chile pepper

Steps:

Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
Stir in jalapenos and heat through. Serve.

Nutrition Facts : Calories 644.1 calories, Carbohydrate 9.6 g, Cholesterol 158.9 mg, Fat 50.4 g, Fiber 1.7 g, Protein 38.9 g, SaturatedFat 32 g, Sodium 1272.7 mg, Sugar 4.6 g

CREAM OF JALAPENO SOUP

Cream of Jalapeno Soup image

I feel guilty just posting this recipe...2 quarts of heavy cream!! I guess it is low carb, though. Low carb = healthy, right? This comes from the Reata Restaurant, by way of "Best American Recipes."

Provided by Aunt Cookie

Categories Peppers

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons butter
5 jalapenos, seeded and minced
1/2 large red onion, finely chopped
3 garlic cloves, minced
2 large tomatoes, diced (approx. 2 cups)
1 avocado, diced
2 quarts heavy cream
1 bunch cilantro

Steps:

Melt the butter in a large saucepan on medium heat. Saute onion, jalapenos, and garlic for 5 minutes.
Remove from the heat and stir in tomato, avocado, and cream.
Bring the mixture slowly to a simmer on low, making sure the cream doesn't separate. Cook for 1/2 hour to reduce by 1/3, stirring to prevent scorching.
Add salt and pepper to taste. Before serving, stir in cilantro, saving some for garnish.

CREAM OF JALAPENO SOUP

Cream of Jalapeno Soup image

This is a simple cream soup base livened up with onion, carrot, bell and jalapeno peppers and topped with cheese. Very yummy and you can control the heat, if you like by reducing the amount of jalapeno. This amount we find nicely spicy but not hot. It presents beautifully with the flecks of orange and green against the cream soup base. I know it's not in any way a low fat recipe but in this case, it's worth every fat gram. The recipe came from Chef Sean Berry at the Guadalupe River Club in Kerrville, Texas, according to the October 1985 edition of Bon Appetit magazine.

Provided by Marysdottir

Categories Tex Mex

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken stock
2 cups whipping cream
2 tablespoons butter
1 large onion, minced
1 large carrot, peeled and finely diced
1 large green bell pepper, seeded and finely chopped
3 jalapeno chilies, seeded and finely minced
1 cup grated swiss cheese
1 cup grated cheddar cheese
salt

Steps:

Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.

Nutrition Facts : Calories 442.2, Fat 38.9, SaturatedFat 24, Cholesterol 130.6, Sodium 324.7, Carbohydrate 13.2, Fiber 1.2, Sugar 4.3, Protein 11.8

Tips:

To make the soup creamier, use a blender or immersion blender to puree the soup until smooth.
For a spicier soup, add more jalapeños or use hotter peppers like habaneros or serranos.
If you don't have any heavy cream, you can use milk instead. However, the soup will be thinner.
To make the soup ahead of time, prepare the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the soup, reheat it over medium heat until warmed through.

Conclusion:

This creamy jalapeno soup is a delicious and easy-to-make soup that's perfect for a quick and easy meal. It's also a great way to use up leftover chicken or turkey. Serve it with a side of crusty bread or crackers for a complete meal.

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