Jalapeno Cilantro Soup

This is a variation of Reata's Jalapeno Cilantro Soup (source: http://tabletop.texasfarmbureau.org/2012/01/reatas-jalapeno-cilantro-soup/). In this recipe, heavy cream is substituted with vegetable broth to reduce fat content and extra avocado is added to create a creamier consistency.

Yield: 6 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 1/2 tablespoon(s) butter
  • 5 whole(s) jalapeno peppers seeded and minced
  • 2 tablespoon(s) garlic minced
  • 3/4 cup(s) red onion finely chopped
  • 4 whole(s) avocado peeled, diced
  • 4 whole(s) Roma tomatoes diced
  • 8 cup(s) vegetable broth
  • 1 bunch(es) cilantro stemmed, chopped
  • pinch(s) salt
  • pinch(s) pepper


  1. • In a large pot, heat the butter over medium heat.
  2. • Sauté the jalapeños, onions and garlic for about 10 minutes, or until the onions are translucent and the peppers turn soft.
  3. • Remove from heat and add the avocado, tomatoes and vegetable broth.
  4. • Lower the heat and return the pot to the stove, stirring often.
  5. • Slowly bring the soup back to a simmer, cook about 20 mins. to reduce. Stir frequently.
  6. • Add salt and pepper to taste.
  7. • Add the cilantro, reserving about one teaspoon per serving for garnish.
  8. • Sprinkle with the reserved chopped cilantro and serve.
July 2013

This recipe is a personal recipe added by Mirelle78 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Jalapeno Cilantro Soup Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy