Cream of Jalapeno Soup

jalapeno chile
Recipe for Cream of Jalapeno Soup by Hell's Backbone Grill, Utah. Includes onions,chiles, avocados, tomatoes, cream, and cilantro.
  • PrepN/A |
  • TotalN/A |
  • Serves6


    • 7 jalapeño peppers, stemmed and seeded
    • 2 Tbsp Butter
    • 1 cup finely diced sweet yellow onion4 cloves of minced garlic
    • 1/2 cup diced Haas avocado
    • 2 cups diced fresh or roasted tomatoes
    • 8 cups heavy cream1 bunch cilantro, stemmed and choppedsea
    • salt and pepper to taste


Carefully mince jalapeños and chop onions, then slow cook in butter in a heavy-bottomed pan. Add garlic and stir until onions are translucent.

Turn heat off and add avocados, tomatoes, and cream. Turn heat to low and carefully bring to a simmer. Cook at a gentle simmer for 30 minutes. Stir often to keep liquid from scorching.

Add generous amounts of salt, cracked black pepper and cilantro.

Garnish with edible flower petals and cilantro leaves
Recipes From - The Gourmet Food And Cooking Resource