Cream of Jalapeño Soup

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

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1 -1/2 Tbsp. unsalted butter
5-6 jalapeño chiles, stems and seeds removed
3/4 cup finely chopped red onion
3 cloves garlic
1 avocado
2 cups diced tomatoes
8 cups heavy cream
1 bunch cilantro, stems removed leaves chopped
kosher salt to taste
resh ground pepper to taste

Mince the jalapeños and set them aside. In a large, heavy saucepan, heat the butter over medium heat and add the jalapeños, onions and garlic. Saute until the vegetables are soft, constantly stirring the mixture for even cooking. Remove the pan from the heat and stir in the avocados, tomatoes and cream.

Reduce the heat and return the pan to the stove, stirring constantly to prevent the cream from breaking or separating. Bring the soup slowly back to a simmer and cook for about 30 minutes, reducing it by one-third and allowing the flavors to blend. Stir the soup occasionally to prevent it from sticking and scorching. Season with salt and pepper. Just prior to serving, stir in the chopped cilantro leaves, reserving some for garnish. Ladle the soup into individual bowls and garnish with the remaining cilantro.

Recipe added 8/14/02.