Cream of Jalapeño Soup Recipe

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

5 from 4 votes

Prep Time 15

Cook Time 40

Total Time 55

Course Soup

Cuisine American

Servings to 6

Calories 118 kcal

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 (approximately ¼ pound/about ¾ cup), washed and dried
1 teaspoon ground cumin
1½ pounds (about 4½ cups) cauliflower florets, washed and dried, roughly chopped (weight is for whole head, including greens)
approximately 5 cups vegetable stock
¼ cup fresh cilantro, washed and dried
salt to taste

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.

Nutritional information is only an estimate.

Keywords fall and winter soups, comfort food recipes for winter, creamy vegan soups

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