where has cream of jalapeño soup been all my life?I’m not sure how I got along without this zesty soup made with fresh peppers, some chicken stock, a little cream, cilantro, lime, and mild cheddar or jack cheese. It begged for fresh baked corn muffins on the side, and I obliged. little bowls of this pretty green cream of jalapeño soup work as appetizers, or a light lunch.You could also keep it warm in a crock pot or Instant Pot and serve it to a game day crowd. As written it’s spicy, but not overwhelmingly so. I used 4 fat jalapeño peppers in mine, but you can moderate the heat if you like by using less, and/or by leaving out the inner pith and seeds. In any event the cream and cheese moderate the heat a bit. I found cornbread was the perfect sidekick for the soup. The slightly sweet bread offsets the spiciness of the soup, and makes a satisfying meal. Cornbread is one of the easiest quickbreads to make, I’ve got lots of recipes for cornbreadon the blog, but don’t be shy about using a mix when you’re strapped for time. I used a Marie Callander’s mix and it was pretty good. the secret to the smooth texture of cream of jalapeño soupI blend my vegetables along with some of the stock in my Vitamix high speed blender, which is what gives it that silky smooth texture. You can use a food processor, but you will get a coarser texture. That’s not bad, but there is something I love about the velvety quality I get with my blender. jalapeños are the (flavor) bomb!
Cream of Jalapeño Soup is a lovely combination of spicy peppers in a creamy, cheesy soup base. Fresh cilantro and lime add the perfect touch to this unique soup. Course Soup Cuisine American Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Yield 6 servings Calories 254kcal
Calories: 254kcal | Carbohydrates: 8g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 655mg | Potassium: 179mg | Fiber: 1g | Sugar: 3g | Vitamin A: 902IU | Vitamin C: 16mg | Calcium: 168mg | Iron: 1mg The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates. Sue MoranHi friends! I’m the food enthusiast, photographer, and writer behind The View from Great Island. My love for cooking has many roots, from my first nutrition class and hours spent in the kitchen of a funky college town diner, to cooking for a family of four. My recipes are fresh, fun, and creative ~ let’s eat together! |