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Community Recipe
from [Mirelle78]
Jalapeno Cilantro Soup

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
  • Prep time:15 Minutes
  • Cook time:30 Minutes


  • 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.

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Jalapeno Cilantro Soup recipe