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Cream of Jalapeno Cauliflower soup with 3 slices of jalapeno on top

Cream of Jalapeño Soup Recipe

Valentina K. Wein
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 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 4 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
  • 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.


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