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.
- 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
- • In a large pot, heat the butter over medium heat.
- • Sauté the jalapeños, onions and garlic for about 10 minutes, or until the onions are translucent and the peppers turn soft.
- • Remove from heat and add the avocado, tomatoes and vegetable broth.
- • Lower the heat and return the pot to the stove, stirring often.
- • Slowly bring the soup back to a simmer, cook about 20 mins. to reduce. Stir frequently.
- • Add salt and pepper to taste.
- • Add the cilantro, reserving about one teaspoon per serving for garnish.
- • Sprinkle with the reserved chopped cilantro and serve.
This recipe is a personal recipe added by Mirelle78 and has not been tested or endorsed by MyRecipes.
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Jalapeno Cilantro Soup Recipe at a Glance
- COURSE: Soups/Stews