Cauliflower Jalapeño Soup is rich, creamy, spicy and hearty. It’s a super delicious bowl of comfort that everyone will love. 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.
What’s in Cauliflower Jalapeño Soup?
- olive oil
- jalapeño peppers
- 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.
- 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:
- Honey Jalapeño Citrus Salad
- Citrus Carpaccio with Yuzu Jalapeño Dressing
- Sherry Cauliflower Mushroom “Risotto”
- Grilled Jalapeño Pepper Jack Turkey Burgers
A few more of my favorite cauliflower recipes:
- Citrus Whole Roasted Cauliflower
- Roasted Cauliflower Basil Soup
- Cilantro Lime Cauliflower Rice
- Roasted Cauliflower Steaks with Orange Basil Butter
I hope you enjoy this delicious Cauliflower Jalapeño Soup as much as I do.
Vegetarian Cauliflower Jalapeño Soup Recipe
- 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
- 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.
- 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.)
- 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.
- Add the cilantro and then pour the contents of the pot into a powerful blender and blend until very smooth, about 10 seconds.
- 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.)
- Drizzle each serving with a bit of the remaining tablespoon of crema, olive oil and a sprig of cilantro.