Spicy Jalapeño Cream Soup Recipe – Easy Tomato & Cilantro Blend

Last Updated on 4 months by Neha Deshmukh

Spicy Jalapeño Cream Soup Recipe – Easy Tomato & Cilantro Blend

Hey everyone! I’m so excited to share this recipe with you. It’s a creamy, spicy, and utterly comforting soup that I whipped up on a chilly evening last fall, and it’s been a family favorite ever since. Seriously, it’s the kind of soup that just feels like a warm hug. This Spicy Jalapeño Cream Soup is surprisingly easy to make, and packed with flavour – you won’t believe how quickly it comes together!

Why You’ll Love This Recipe

This soup is a winner for so many reasons. It’s ready in under 30 minutes, making it perfect for a weeknight meal. The blend of jalapeños, tomatoes, and cilantro creates a vibrant, fresh taste. And that creamy texture? Oh my goodness. It’s seriously addictive! Plus, it’s easily adaptable to your spice preference, so everyone can enjoy it.

Ingredients

Here’s what you’ll need to make this delicious soup:

• 0.5 Tbsp Oil
• 2 cloves Garlic
• 0.5 medium Onion
• 0.5 Green Bell Pepper
• 0.5 medium Tomato
• 2 Jalapeño Peppers
• 5 sprigs Cilantro (Coriander)
• 0.25 tsp Cumin Powder
• 14 oz can Broth/Stock (any variety)
• Salt to taste
• Sour Cream to taste
• Heavy Whipping Cream to taste

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your soup turns out perfectly:

• Jalapeño Pepper Varieties: Jalapeños can vary in heat. For a milder soup, remove the seeds and membranes. If you really like spice, leave some seeds in! You could also experiment with other chili peppers like serrano for an extra kick.
• Broth Options: Feel free to use whatever broth you have on hand. Vegetable broth keeps it vegetarian, while chicken or beef broth adds a richer flavour. I’ve even used bone broth when I had it – it’s fantastic! About 350-400ml is what you’re looking for.
• Cilantro/Coriander: Don’t skimp on the cilantro! It really brightens up the soup. If you’re not a cilantro fan (I know some people aren’t!), you can try using parsley, but it won’t have quite the same zing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a medium skillet over medium heat.
2. Sauté the garlic and onion for about 30 seconds, until they become fragrant. You’ll know it’s ready when your kitchen starts to smell amazing!
3. Add the bell pepper, tomato, jalapeños, cilantro, and cumin powder. Cook for about 3 minutes, until the tomatoes start to soften.
4. Carefully transfer the vegetables to a blender. Add a splash of broth and blend until you have a smooth paste.
5. Pour the blended mixture into a pot and add the remaining broth.
6. Season with salt and bring to a boil. Then, reduce the heat and simmer for 2 minutes.
7. Now for the creamy part! Take a spoonful of the hot soup and temper it into the sour cream (this prevents it from curdling). Then, stir the tempered sour cream into the soup until it reaches your desired consistency.
8. Stir in the heavy whipping cream for extra richness.
9. Bring the soup back to a boil, then immediately remove from heat.
10. Serve hot, garnished with a swirl of extra cream or a sprinkle of fresh cilantro, if desired.

Expert Tips

• Don’t overcook the vegetables in the skillet. You want them softened, but still a little vibrant.
• Blending the soup is key to that smooth, creamy texture. A good quality blender makes all the difference.
• Tempering the sour cream is a must. Trust me on this one!

Variations

This soup is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Swap the sour cream and heavy whipping cream for coconut cream or cashew cream. It’s surprisingly delicious! My friend, Priya, swears by the coconut cream version.
• Spice Level Adjustments: Remove the seeds from the jalapeños for a milder soup, or add a pinch of cayenne pepper for extra heat.
• Cream Substitutions: If you don’t have heavy whipping cream, you can use half-and-half or even milk, but the soup won’t be quite as rich.
• Festival/Seasonal Adaptations: This soup is perfect for a warming winter meal, but it’s also great served chilled in the summer.

Serving Suggestions

This soup is fantastic on its own, but it also pairs well with:

• Warm crusty bread for dipping
• A side salad with a light vinaigrette
• Tortilla chips for a bit of crunch

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also reheats beautifully!

FAQs

Let’s answer some common questions:

• Can I make this soup ahead of time? Absolutely! You can make the soup up to 2 days in advance and store it in the refrigerator. Just reheat gently before serving.
• What’s the best way to control the heat level? Removing the seeds and membranes from the jalapeños is the easiest way to reduce the spice.
• Can I use roasted tomatoes for a deeper flavor? Yes! Roasted tomatoes will add a lovely smoky flavour to the soup.
• What kind of broth works best in this recipe? Any broth you like! Vegetable, chicken, or beef all work well.
• Is it possible to freeze this soup? While you can freeze it, the texture might change slightly upon thawing. It’s best enjoyed fresh!

Enjoy! I really hope you love this Spicy Jalapeño Cream Soup as much as my family does. Let me know in the comments if you try it, and what you think!