Best 7 Cream Of Jalapeno Soup Recipes

CREAM OF JALAPENO SOUP

Steps:

• Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
• Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
• Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
• Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.

JALAPENO CREAM

Steps:

• Puree 4 seeded jalapenos, 1 cup cilantro, 1/2 cup mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon olive oil. Season with salt.

JALAPENO POPPER SOUP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• While bacon is cooking, melt butter in a pot over medium-high heat. Add jalapeno peppers and garlic; cook until soft, 3 to 4 minutes. Add chicken broth, dried cilantro, Cajun seasoning, and onion powder; stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce heat and add chicken. Simmer for 10 to 15 minutes.
• Add cream cheese, most of the Cheddar cheese, and heavy cream; simmer, stirring occasionally, until cheese has dissolved, about 5 minutes. Season with salt and pepper.
• Serve soup with remaining cheese. Crumble bacon on top.

JALAPENO SOUP

Steps:

• Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
• Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
• Stir in jalapenos and heat through. Serve.

CREAM OF JALAPEñO SOUP

Steps:

• Melt butter in large saucepan and sauté jalapeños, onion, and garlic for 8- 9 minutes.
• Stir in tomatoes and cook for another 7 minutes (should be saucy).
• Scoop avocado flesh into a small bowl and break it up coarsely with a fork.
• Add to veggies, heat briefly, then stir in half& half (or cream), chicken stock, cilantro, salt, and pepper.
• Simmer for 5 minutes, stirring occasionally.
• Do not boil!
• Remove from heat and stir in cheese.
• Adjust salt and pepper as needed.

CREAM OF JALAPENO SOUP

Steps:

• Wash jalapenos and cut off stems, leaving whole. Grill or roast whole jalapenos until charred; set aside. On stove over med heat, in large stockpot, add cream, half and half and 2 oz. of chicken base. Simmer until reduced by half, about 1/2 hour. While cream is cooking, saute green onion, shallots, 1/2 0z. chicken base and water until onions are cooked. In blender, process on low, jalapenos, white pepper and black pepper. With blender running, pour in warm milk in a thin stream until fully blended. Add blended mixture to sauteed mixture and bring to a low boil. Remove one cup of hot mixture and blend in 1 tsp. cornstarch; stir back into sauteed mixture. Add mixture to warm cream gradually until all ingredients are well blended. Simmer 20-30 mins over low heat. Adjust seasonings. Refrigerate for 24 hrs before reheating (or serve chilled). This time will allow the flavors to develop and mellow.

CREAM OF JALAPENO SOUP

Steps:

• MELT 3 T BUTTER, IN HEAVY SAUCEPAN OVER LOW HEAT. ADD FLOUR, WHISKING UNTIL SMOOTH. COOK 1 MINUTE,WHISKING CONSTANTLY. GRADUALLY ADD BROTH ANND CREAM; COOK OVER MEDIUM HEAT FOR ABOUT 10 MINUTES, WHISKING UNTIL MIXTURE IS THICKENED AND BUBBLY. SET ASIDE. MELT 2 T BUTTER IN SMALL SKILLET OVER LOW HEAT. ADD ONION, CARROT AND JALAPENO. SAUTE FOR 8 MINUTES STIRRING CONSTANTLY UNTIL TENDER. ADD CHEESE TO CREAN MIXTURE, STIR UNTIL CHEESE MELTS. ADD VEGETABLE MIXTURE UNTIL WELL BLENDED. SEASON W/ SALT TO TASTE. SERVES 8 THIS IS FROM DEBBIE