Quick & Healthy Spicy Jalapeño Soup
A creamy, lightly spicy jalapeño soup bursting with flavor and nutrition. Loaded with green peas, fresh cilantro, and cheddar cheese, it’s a quick, satisfying, and wholesome meal perfect for lunch or dinner.
Equipment
- 1 large pot
- 1 immersion blender (or regular blender)
- Measuring Cups and Spoons
- Cutting board and knife
- Wooden spoon or spatula
Ingredients
- 3 tablespoons cooking oil
- 1 medium onion ≈200 g, chopped
- 5 large jalapeños ≈200 g, seeds removed and chopped
- ½ cup 100 g green peas, frozen or fresh
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- ¼ teaspoon dried thyme
- 2.5 cups 591 ml vegetable or chicken broth
- 4 tablespoons fresh lime juice divided
- 1.5 cups 355 ml whole milk, cold
- 20 sprigs fresh cilantro roughly chopped
- 4 ounces 113 g shredded cheddar cheese (≈1 packed cup)
- 1 tablespoon cornstarch for slurry
- 3 tablespoons cold water for slurry
Instructions
- Prepare the Aromatic Base: Start by heating 3 tablespoons of cooking oil in a large pot over medium heat. Once the oil is shimmering, add 1 medium chopped onion and 5 chopped jalapeños (seeds removed to keep the heat mild). Also, stir in ½ cup of green peas. Cook these aromatics for about 6 to 7 minutes, stirring occasionally, until the onion becomes soft, translucent, and slightly golden, and the jalapeños release their fresh aroma. This forms the flavorful base of the soup.
- Infuse with Garlic and Spices: Next, add 4 minced garlic cloves to the pot. Immediately sprinkle in 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon black pepper, 1 teaspoon white pepper, and ¼ teaspoon dried thyme. Stir everything together constantly for 1–2 minutes. The garlic should become fragrant without browning, and the spices will bloom in the hot oil, releasing their deep flavors into the base.
- Add Broth and Lime for Depth: Pour in 2.5 cups of vegetable or chicken broth. Add 2 tablespoons of fresh lime juice to introduce a subtle tanginess that balances the creaminess. Mix thoroughly to combine all the ingredients. Cover the pot with the lid slightly ajar and reduce the heat to low. Allow the soup to simmer gently for 15 minutes. This simmering step allows the flavors to meld beautifully, softening the vegetables and creating a harmonious depth.
- Incorporate Cold Milk: Once the vegetables are tender, turn off the heat temporarily. Pour in 1.5 cups of cold whole milk slowly, stirring gently as you add it. Let the soup sit for about a minute to allow the milk to mix evenly and start cooling the base slightly. This prevents curdling and keeps the soup perfectly smooth. The milk adds creamy richness without overpowering the bright flavors of the jalapeños and peas.
- Blend Until Smooth: Add 20 sprigs of roughly chopped cilantro, including stems, to the soup. Using an immersion blender, blend the mixture directly in the pot until completely smooth and velvety. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blending until smooth. Always allow the soup to cool slightly before blending to avoid splatters. The result should be a silky, uniform texture with vibrant green hues.
- Gently Heat and Melt Cheese: Return the blended soup to medium heat. Once warmed, stir in 4 ounces of shredded cheddar cheese. Keep stirring until the cheese melts entirely and becomes fully incorporated into the soup. The cheese enriches the flavor, adding a luscious creaminess and subtle sharpness that perfectly complements the mild heat of the jalapeños.
- Prepare and Add Cornstarch Slurry: To thicken the soup slightly, dissolve 1 tablespoon cornstarch in 3 tablespoons cold water, creating a smooth slurry. Gradually pour this mixture into the simmering soup while stirring constantly. Continue cooking and stirring for 3–5 minutes until the soup reaches your desired thickness. If you prefer a thicker texture, add the slurry slowly, a little at a time, to avoid over-thickening.
- Final Seasoning and Lime Brightness: Remove the soup from heat and stir in the remaining 2 tablespoons of fresh lime juice. Taste carefully and adjust with additional salt or pepper if needed. The final lime juice brightens the flavors and balances the richness of the milk and cheese. At this stage, the soup should be creamy, smooth, and perfectly seasoned with gentle heat and fresh herbal notes.
- Serve Immediately: Ladle the soup into bowls while hot. Optionally, garnish with a few extra cilantro leaves or a small sprinkle of shredded cheese for visual appeal. Serve immediately for the best texture and flavor. This soup pairs wonderfully with warm crusty bread, a side salad, or even as a starter for a larger meal.
- Storage Tips for Later: If you have leftovers, allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to maintain its creamy consistency. You can also freeze the soup for up to a month, but it’s best to add the cheese after reheating to maintain its smooth texture.
Notes
- For a milder soup, remove all seeds from the jalapeños. Leaving a few seeds in will add gentle heat and extra flavor.
- Using fresh cilantro stems along with the leaves enhances the herbal aroma and depth.
- Cold milk should be added gradually after turning off the heat to prevent curdling.
- Cornstarch slurry is the best way to control soup thickness—add slowly and in small amounts until the desired consistency is achieved.
- Cheddar cheese adds richness; for a lighter version, try a mild cheese or a smaller quantity.
