Cream Of Jalapeno Soup Recipes

JALAPENO SOUP

Jalapeno Soup image

Serve topped with sour cream and green onion!

Provided by Sara

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

6 cups chicken broth
2 cups chopped celery
2 cups chopped onion
1 teaspoon garlic salt
2 pounds cubed Cheddar cheese
1 cup diced jalapeno chile pepper

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.

Nutrition Facts : Calories 644.1 calories, Carbohydrate 9.6 g, Cholesterol 158.9 mg, Fat 50.4 g, Fiber 1.7 g, Protein 38.9 g, SaturatedFat 32 g, Sodium 1272.7 mg, Sugar 4.6 g

CREAM OF JALAPENO SOUP

Cream of Jalapeno Soup image

This is a simple cream soup base livened up with onion, carrot, bell and jalapeno peppers and topped with cheese. Very yummy and you can control the heat, if you like by reducing the amount of jalapeno. This amount we find nicely spicy but not hot. It presents beautifully with the flecks of orange and green against the cream soup base. I know it's not in any way a low fat recipe but in this case, it's worth every fat gram. The recipe came from Chef Sean Berry at the Guadalupe River Club in Kerrville, Texas, according to the October 1985 edition of Bon Appetit magazine.

Provided by Marysdottir

Categories Tex Mex

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken stock
2 cups whipping cream
2 tablespoons butter
1 large onion, minced
1 large carrot, peeled and finely diced
1 large green bell pepper, seeded and finely chopped
3 jalapeno chilies, seeded and finely minced
1 cup grated swiss cheese
1 cup grated cheddar cheese
salt

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.

Nutrition Facts : Calories 442.2, Fat 38.9, SaturatedFat 24, Cholesterol 130.6, Sodium 324.7, Carbohydrate 13.2, Fiber 1.2, Sugar 4.3, Protein 11.8

CREAM OF JALAPEñO SOUP

Cream of Jalapeño Soup image

Very tasty. For a richer soup, use the heavy cream and serve small portions. To make vegetarian, just sub veggie broth for chicken stock.

Provided by Carianne

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
4 jalapenos, seeded and finely chopped
1 large red onion, finely chopped
4 garlic cloves, minced
2 large ripe tomatoes, cored and chopped
1 ripe avocado
2 cups half-and-half (or heavy cream if you prefer)
1 cup chicken stock
fresh cilantro
salt and pepper
1 cup grated sharp cheddar cheese

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.

Nutrition Facts : Calories 464.9, Fat 37.4, SaturatedFat 19.6, Cholesterol 91.5, Sodium 321.5, Carbohydrate 21.1, Fiber 5.4, Sugar 6.1, Protein 14.7

CREAM OF JALAPENO SOUP

Cream of Jalapeno Soup image

I feel guilty just posting this recipe...2 quarts of heavy cream!! I guess it is low carb, though. Low carb = healthy, right? This comes from the Reata Restaurant, by way of "Best American Recipes."

Provided by Aunt Cookie

Categories Peppers

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons butter
5 jalapenos, seeded and minced
1/2 large red onion, finely chopped
3 garlic cloves, minced
2 large tomatoes, diced (approx. 2 cups)
1 avocado, diced
2 quarts heavy cream
1 bunch cilantro

Steps:

Melt the butter in a large saucepan on medium heat. Saute onion, jalapenos, and garlic for 5 minutes.
Remove from the heat and stir in tomato, avocado, and cream.
Bring the mixture slowly to a simmer on low, making sure the cream doesn't separate. Cook for 1/2 hour to reduce by 1/3, stirring to prevent scorching.
Add salt and pepper to taste. Before serving, stir in cilantro, saving some for garnish.

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