Jalapeno Cream Soup
Spice up your life with jalapeño cream soup. It’s great for cooling down in the summer and as a taste of summer in the winter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
Ingredients
Units Scale
- 1 cup jalapeños, stemmed, seeded and small dice
- 1 cup sweet yellow onion, small dice
- 2 tablespoons butter
- 1 1/2 tablespoons garlic, minced
- 1 cup vegetable broth
- 3 cups whipping cream
- kosher salt
Garnish
- Tomato, seeded and diced
- Red onion, diced
- Cilantro, lightly chopped
- Edible flowers, optional
Instructions
- Heat a sauce pan over medium heat.
- Once the sauce pan is hot drizzle with oil to coat the bottom of the pan.
- Add the jalapeños and onion.
- Saute over low heat, until the onion is translucent and the jalapeño is soft.
- Add the garlic and sauté just until fragrant.
- Add the vegetable broth and simmer on low for 10 minutes.
- After cooling, hit the jalapeño and onion mixture with an immersion blender a few times just so that there are no large chunks visible.
- Add the whipping cream and reheat on low heat.
- Once heated through, ladle into bowls and garnish as desired.
Notes
The garnish is just as important as the soup! Have lots on hand and fill your bowl. The freshness and texture provided by the vegetables is a nice contrast to the warm, spicy soup.
Nutrition
- Serving Size: 1 Bowl
- Calories: 411
- Sugar: 8.5 g
- Sodium: 480.8 mg
- Fat: 38.5 g
- Saturated Fat: 24.4 g
- Trans Fat: 1.1 g
- Carbohydrates: 14.9 g
- Fiber: 2.6 g
- Protein: 4.3 g
- Cholesterol: 117 mg
Find it online: https://lifeatthetable.com/jalapeno-cream-soup/
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