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Cream of Jalapeno Pepper Soup

This Cream of Jalapeno Pepper Soup recipe is sure to kick start an evening of pure jalapeno bliss. For a stronger pepper flavor, include more peppers. For more heat, keep the seeds in the recipe. Serve as an appetizer, or in a bread bowl with a side salad as a lighter main course.


  • 6-8 jalapeno peppers, minced
  • 8 cups heavy cream
  • 1 tablespoons butter
  • 1 cup white onion, chopped
  • 2 teaspoons minced garlic
  • 1 small avocado, peeled and diced
  • 2 tomatoes, diced
  • 1 tablespoon fresh basil
  • Salt and Pepper to taste
Cooking Directions
  • Heat butter over medium heat in a large saucepan
  • Add minced jalapenos, onion and garlic. Sauté until soft.
  • Set sautéed vegetables aside and stir in avocado, tomatoes, and heavy cream.
  • Return mixture to the saucepan and reduce heat to simmer.
  • Simmer approximately 15 minutes.
  • Stir slowly and frequently.
  • Stir in fresh basil, then simmer an additional 5 minutes.
  • Remove from heat and serve.
Serves 6-8.

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