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Cauliflower Jalapeño Soup Recipe

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Cauliflower Jalapeño Soup is rich, creamy, spicy and hearty. It’s a super delicious bowl of comfort that everyone will love.Cauliflower Jalapeno Soup in a pretty blue rimmed bowl, drizzled with creme fraiche. I bought a few too many jalapeño peppers last week when I made the oh-so-delicious Puerco Con Salsa Verde.

Every time I opened the refrigerator and saw them, I wondered where they would land. After all, jalapeños have to land somewhere  — they’re not something one generally just snacks on.

And what better place to land than in a pot full of cauliflower?

Enter, Cauliflower Jalapeño Soup.

How hot are Jalapeño Chile Peppers

The jalapeño chile pepper heat level varies from mild to hot, depending on cultivation and preparation.

When working with jalapeños, or any chile peppers, you should always take a (very tiny) taste first. You have to know how much heat you’re adding to your recipes.

One large cauliflower heat with a black background.

What’s in Cauliflower Jalapeño Soup?

  • olive oil
  • onion
  • garlic
  • jalapeño peppers
  • cauliflower
  • cumin, salt, pepper
  • vegetable stock
  • Crema Mexicana

There’s something incredibly delicious about the heat of the jalapeño pepper with cauliflower when it’s creamy. Together they create a comforting and intensely flavorful bite.

Cauliflower Jalapeno Soup in a blue and white rimmed bowl

Recipe Tips

  • The color of your soup will vary, depending on the vegetable stock you use. Mine is quite rich and gold in color. Yours might be lighter or darker, so don’t fret if your soup doesn’t look the same.
  • Crema Mexicana is available in most grocery stores, but if you can’t find it, you can mix 2 tablespoons plus 3/4 teaspoon of sour cream with 2 tablespoons plus 3/4 teaspoon of heavy cream.

The flavor and texture are so lovely, that you might just get caught licking your bowl.

A couple more of my favorite jalapéno recipes:

A few more of my favorite cauliflower recipes:

I hope you enjoy this delicious Cauliflower Jalapeño Soup as much as I do.

4.86 from 7 votes
Creamy Cauliflower Jalapeno Soup in a pretty blue rimmed bowl, drizzled with creme fraiche.
Print
Vegetarian Cauliflower Jalapeño Soup Recipe
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Rich and creamy, spicy and hearty -- this Cauliflower Jalapeño Vegetarian Soup recipe is a super delicious bowl of comfort!

Course: Soup, First Course
Cuisine: American
Keyword: fall and winter soups, comfort food recipes for winter
Servings: 4 to 6
Calories: 103 kcal
Author: Valentina K. Wein
Ingredients
  • olive oil for the pan, and a bit more to drizzle for garnish
  • 1 cup yellow onion, roughly chopped
  • 1 tablespoon garlic, roughly chopped
  • 2 approximately 3-inch jalapeño peppers, washed and dried
  • 1 teaspoon ground cumin
  • 1 1/2 pounds cauliflower, washed and dried, roughly chopped
  • 4 cups vegetable stock
  • 1/4 cup fresh cilantro, washed and dried, roughly chopped, plus a few sprigs for garnish
  • 1/4 cup plus 1 tablespoon Crema Mexicana (see notes)
  • salt and freshly ground black pepper
Instructions
  1. Coat the bottom of a large soup pot with olive oil and place it over medium heat. Add the onion and garlic and cook, stirring often, until soft, about 7 minutes.
  2. Cut the stems off the jalapeños and then slice them in half, lengthwise. Remove the seeds, roughly chop them, and add them to the pan, along with the cumin. Cook until the jalapeños are soft, about 4 minutes. (If you want more heat, leave some of the seeds.)
  3. Now add the cauliflower and stir to coat it with the other ingredients. Pour in the stock and bring to a boil. Immediately turn the heat to low, cover and let it simmer until the cauliflower is very tender, about 30 minutes.

  4. Add the cilantro and then pour the contents of the pot into a powerful blender and blend until very smooth, about 10 seconds.

  5. Return the soup to the pot, add the 1/4 cup of crema and season generously to taste with salt and pepper. (Here's How to Season to Taste.)
  6. Drizzle each serving with a bit of the remaining tablespoon of crema, olive oil and a sprig of cilantro.
Recipe Notes

Crema Mexicana is available in most grocery stores, but if you can't find it, you can mix 2 tablespoons plus 3/4 teaspoon of sour cream with 2 tablespoons plus 3/4 teaspoon of heavy cream.

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