Fresh Jalapeno Soup Recipe

Prepare vegetables

Wash and dry jalapeños. Remove stems and, if desired, seeds (leave seeds for more heat). Roughly chop jalapeños. Dice the onion, carrots, and celery. Mince the garlic.

Sweat aromatics

In a large heavy pot or Dutch oven over medium heat, melt the butter. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and chopped jalapeños and cook for another 2–3 minutes until fragrant, taking care not to brown the garlic.

Make a roux

Sprinkle the all-purpose flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour flavor. This will slightly thicken the soup.

Add stock and simmer

Slowly whisk in the chicken stock, scraping up any browned bits from the bottom of the pot. Increase heat to bring the mixture to a gentle simmer. Add cumin, 1 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Reduce heat and simmer, partially covered, until the carrots are very tender, about 15–20 minutes.

Blend until smooth

Carefully transfer the hot soup in batches to a blender (or use an immersion blender in the pot). Blend until completely smooth and velvety. If using a countertop blender, hold the lid with a towel and vent slightly. Return the blended soup to the pot.

Finish with cream and milk

Stir in the heavy cream and whole milk over low heat. Heat gently — do not boil — until warmed through, about 3–5 minutes. Taste and adjust seasoning by adding the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper if needed. Add lime juice and stir to combine.

If desired, stir in shredded cheese until melted and completely incorporated for a richer soup. Remove from heat.

Ladle soup into bowls. Swirl a teaspoon of sour cream or crème fraîche on each bowl. Sprinkle chopped cilantro over the top and add a few jalapeño slices for extra heat if desired.

Serve immediately with tortilla chips or crispy croutons on the side or crumbled over the soup.