Cream Of Jalapeño Soup

Prepare that bread bowl for something spicier!

Move over cream of mushroom, there’s something spicier in town. If you love the heat, cream of jalapeño soup leaves you feeling good: it fills you up and satisfies that spice craving all in one. It’s a chili lover’s comfort food, no doubt, and it’s very easy to make.

Is jalapeño not spicy enough? You can swap in serrano peppers for a heat bump if you prefer. 

Cream Of Jalapeño Soup

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

• 8 jalapeño peppers minced
• 1 avocado diced
• 2 tomatoes diced
• 1 large white onion diced
• 1/2 gallon heavy cream
• 2 tablespoons basil chopped
• 1 tablespoon garlic minced
• 1 tablespoon butter
• Salt and pepper

Instructions

• In a pan, sauté in butter the jalapeño peppers, onion, and garlic. Cook until the onions are translucent.
• In a soup pot, combine the heavy cream, tomatoes and avocado over medium-high heat. Bring nearly to boil and then lower temperature to a simmer.
• Add the jalapeño, onion, and garlic to the soup pot and simmer for 15 minutes, stirring frequently.
• Add the basil and continue simmering for another 5 minutes.
• Salt and pepper to taste and serve.

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