Creamy Jalapeno Soup

This weekend I did something I rarely do. I took time off for me. During that time, I visited the local farmers’ market. I was pretty surprised to see fresh sweet onions and fresh Jalapenos; I was not surprised to see tomatoes and had to threaten people with bodily harm to keep them from stuffing courgettes into my pockets.

My wife looked at my basket and said, “Salsa?”. I said no, I have something better in mind.

Whence I was younger, I spent some time in West Texas, in and around the Davis mountains. In that area, I had a most amazing soup. This is my attempt to recreate that culinary experience.

One can serve this with grilled cheese, or one can use this as an appetizer. I ended up eating this with tortilla chips, additional jalapenos, and avocado slices.

Creamy Jalapeno Soup

Creamy, tasty, with just the hint of heat. A winner for a fall dinner
Prep Time 10 mins
Cook Time 1 hr
Course Appetizer, Lunch, Side Dish, Soup
Cuisine Southwestern
Servings 4 people
Calories 1692 kcal


  • 2 tbsp unsalted butter Good stuff, no margarine
  • 8 ea Jalapenos Washed, stemmed, seeded
  • 1 ea Sweet Onion Peeled, Diced. ~3/4 cup
  • 4 ea Garlic CLoves Peeled, Minced
  • 1 ea Avocado Peeled and Diced
  • 2 Cups Chopped Tomato Peeled and Seeded
  • 8 Cups Heavy Cream Use the REAL STUFF
  • 1 bunch Cilantro Washed, Stemmed, Chopped
  • Salt and Pepper To taste


  • Mince the jalapeños and set them aside. Reserve some for garnish.
  • In a large, heavy saucepan, heat the butter over medium heat.
  • Add the jalapeños, onion, and garlic and sauté, stirring, until vegetables are softened (not browned).
  • Remove the pan from heat and stir in the avocado, tomatoes, and cream.
  • Lower the temperature and return the pan to heat, watching and stirring, so the cream does not separate.
  • Bring the soup slowly back to a simmer and cook, uncovered, for about 50 to 60 minutes or until reduced by one-third. Stir on occasion to prevent scorching.
  • Season, taste, and balance flavor.
  • Just before serving, stir in the chopped cilantro, reserving some for garnish.
  • Serve up in bowls and garnish with remaining cilantro and jalapenos.


One can amp up the flavor here but replacing the butter with the grease from 3-4 slices of thick-cut bacon.  Reserving the bacon to be crumpled as an add-in.  But I’ll keep this vegetarian for now.
DO TASTE YOUR PEPPERS.  As Forest Gump said, “Life is not like a box of chocolates; it is like a pack of peppers.  You never know what is going to burn your butt tomorrow.”  Nuff said about that.
Perfect side for a grilled cheese sandwich, for lunch, or a soup course for a larger meal.


Calories: 1692kcalCarbohydrates: 19gProtein: 15gFat: 178gSaturated Fat: 113gPolyunsaturated Fat: 8gMonounsaturated Fat: 45gTrans Fat: 0.2gCholesterol: 553mgSodium: 302mgPotassium: 700mgFiber: 1gSugar: 17gVitamin A: 7470IUVitamin C: 17mgCalcium: 357mgIron: 2mg
Keyword Cream, Jalapeno, Soup
Tried this recipe?Let us know how it was!

  Filed under: American, Pub Food, Vegetarian

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