Are you craving a warm, comforting bowl of soup but want something with a little zing? Then look no further! This jalapeno cream soup recipe is the perfect blend of creamy, dreamy goodness with a delightful spicy kick. It's surprisingly easy to make, perfect for a quick weeknight dinner, and impressive enough for a dinner party. This healthy meal is packed with flavor and will quickly become one of your favorite easy recipes.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound jalapenos, seeded and roughly chopped (remove more seeds for less heat)
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup heavy cream or coconut cream (for a vegan option)
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheddar cheese, chopped cilantro, tortilla strips
Instructions:
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Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step builds a delicious base for your soup.
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Add the Jalapenos and Broth: Add the chopped jalapenos to the pot and cook for 2-3 minutes, stirring occasionally, until slightly softened. Pour in the vegetable broth and diced tomatoes (undrained). Bring the mixture to a simmer.
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Simmer and Blend: Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld together. Once simmered, carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If using a regular blender, work in batches and vent the lid to prevent pressure build-up.
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Stir in the Cream: Return the blended soup to the pot. Stir in the heavy cream (or coconut cream) and heat through. Do not boil. Season with salt and pepper to taste.
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Serve and Enjoy: Ladle the jalapeno cream soup into bowls and garnish with your favorite toppings, such as a dollop of sour cream, shredded cheddar cheese, fresh cilantro, or crunchy tortilla strips. This delicious dish is perfect on its own or served with crusty bread for dipping.
Cooking Tips for the Best Jalapeno Cream Soup:
- Adjust the Heat: Control the spiciness by adjusting the amount of jalapenos you use and how many seeds you remove. For a milder soup, remove all the seeds and membranes. For extra heat, leave some seeds in.
- Don't Overblend: Overblending can make the soup too thin. Blend until smooth but not completely liquid.
- Make it Ahead: This soup tastes even better the next day! Make it ahead of time and reheat gently before serving.
- Add Some Depth: For an even richer flavor, add a tablespoon of lime juice or a pinch of smoked paprika before blending.
Variations:
- Roasted Jalapeno: For a smokier flavor, roast the jalapenos in the oven at 400°F (200°C) for 20 minutes before adding them to the soup.
- Cheesy Jalapeno Soup: Stir in 1 cup of shredded cheddar cheese along with the cream for a cheesy twist.
- Corn Jalapeno Soup: Add 1 cup of frozen or canned corn along with the tomatoes for a sweet and spicy combination.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300 (depending on cream and toppings)
- Fat: 15-20g
- Protein: 5-7g
- Carbohydrates: 15-20g
This jalapeno cream soup recipe is a fantastic addition to your repertoire of quick dinner ideas and homemade cooking adventures. Enjoy this delicious and easy recipe!