Cream of Jalapeño Soup
Rich and creamy, spicy and hearty -- this Cream of Jalapeño Soup recipe is a super delicious bowl of comfort!
Servings: 4 to 6
Calories: 118kcal
Ingredients
- olive oil for the pan, and a bit more to drizzle for garnish
- 1 cup roughly chopped yellow onion
- 1 tablespoon roughly chopped garlic
- 2 to 3 (approximately 3-inch) jalapeño peppers, about ¼ pound or ¾ cup, washed and dried
- 1 teaspoon ground cumin
- 1½ pounds (about 4½ cups) cauliflower florets, washed and dried, roughly chopped; weight is for the whole head, including greens
- approximately 5 cups vegetable stock
- ¼ cup fresh cilantro, washed and dried
- salt to taste
Instructions
- Sauté the onion and garlic. 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.
- Prepare and add the jalapeños with the cumin. 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 and/or membranes.)
- Add cauliflower and stock and cook. 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 cilantro and blend. 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 and season with salt.
- Serve. Drizzle each serving with a bit of olive oil and garnish with slices of jalapeño if desired.
Notes
Cilantro: if you're not a fan, substitute about 2 tablespoons of fresh lime juice, or about 2 tablespoons of fresh basil.
Other peppers: Poblanos are my first choice after jalapeños. They're mild and slightly smoky.
Heat: taste your jalapeños first and adjust the amount. For more heat, leave in some of the seeds and/or membranes.
Texture: the stock should just reach the level of the cauliflower before simmering. Blend first, then add more stock or water if you'd like it thinner.
Not vegan? Stir in ¼ cup Mexican crema (or a mix of sour cream and heavy cream) after blending for an extra rich, creamy soup.
Make ahead and freezing: refrigerate for up to 4 days, or freeze in an airtight container for 1 to 2 months. Thaw overnight in the refrigerator and reheat on the stove.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 118kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1232mg | Potassium: 676mg | Fiber: 5g | Sugar: 9g | Vitamin A: 966IU | Vitamin C: 99mg | Calcium: 59mg | Iron: 1mg