Sopa Cremosa De Jalapeno Y Queso Cheddar Recipe

I absolutely love this recipe because it hits all the right spots with its creamy, cheesy goodness and a subtle kick from the jalapeños that’s just perfect for a cozy night in. Plus, it’s super easy to throw together, making it an ideal comfort food for my busy millennial lifestyle without sacrificing any of those delicious, comforting vibes.

I adore the creamy heat that is delivered by Sopa Cremosa De Jalapeño Y Queso Cheddar. It’s indulgent but spicy, and I’m just a little bit obsessed with it.

The base is super savory, thanks in large part to the onions, which have been “sautéed to sweetness.” But the real magic happens when you add the jalapeños. They provide the kind of kick you want when you’re eating soup.

A garnish of fresh cilantro adds a nice, fresh touch, which makes this soup pretty close to perfect in my book.

Ingredients

Butter:
Imparts an abundant taste and velvety consistency.

Onion:
Delivers sweetness and depth; an excellent source of antioxidants.

Garlic:
Contributes sharp, savory flavor; includes beneficial, health-promoting compounds.

Jalapeño Peppers:
Adds zesty heat; high in vitamin C.

Cumin:
Imparts a warm, earthy flavor; facilitates digestion.

All-Purpose Flour:
Thickens the soup; gives it body.

Chicken or Vegetable Broth:
Makes the soup soupy; puts the um in the soup.

Heavy Cream:
The soup is made creamy and indulgent.

Cheddar Cheese:
Smooth melting; protein and calcium nourishment.

Salt and Pepper:
Improves the overall flavor; make it suit your taste.

Ingredient Quantities

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2-3 jalapeño peppers, seeded and chopped
• 1 teaspoon ground cumin
• 1/4 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Optional: Croutons or tortilla strips (for serving)

Instructions

1. In a large pot, over medium heat, melt the unsalted butter. Add the onion, cut into dice, and sauté until it’s translucent, which should take around 5 minutes.

2. In a large heavy-bottomed pot or Dutch oven, add the oil over medium heat. Pour in the chopped onion, salt, and pepper. Cook, stirring occasionally, until the onion is softened and translucent for about 5 to 7 minutes.

3. Combine the ground cumin and mix thoroughly.

4. Dust the onions and peppers in the skillet with the flour, stirring constantly until the flour is absorbed, about 1-2 minutes.

5. Slowly add the chicken or vegetable broth, whisking nonstop to keep lumps from forming. Heat the mixture until it gently simmers.

6. Lower the heat and incorporate the heavy cream into the pot. Stir it well to guarantee a smooth mixture.

7. Let the soup gently simmer for approximately 10 minutes, stirring now and then. You’ve got to keep a pretty close watch on this stage of the soup’s progression. If you allow it to catch into a boil, you will end up with a somewhat reduced (and over-concentrated) soup.

8. Slowly incorporate the shredded sharp cheddar cheese, stirring until it is fully melted, and the soup is creamy.

9. To taste, season with salt and pepper, adjusting the seasoning as desired.

10. Serve the soup piping hot, garnished with fresh cilantro chopped fine. For optional texture and crunch, you can top it with croutons or tortilla strips.

Equipment Needed

1. Large pot
2. Large heavy-bottomed pot or Dutch oven
3. Skillet
4. Whisk
5. Wooden spoon or spatula
6. Chef’s knife
7. Cutting board
8. Measuring spoons
9. Measuring cups
10. Ladle

FAQ

• Q: Can I use a different type of cheese?You can substitute sharp cheddar with other cheeses like Monterey Jack or Pepper Jack. This will make for a different flavor profile.
• Q: How can I make this soup vegetarian?A: Replace chicken broth with vegetable broth to make the soup vegetarian.
• Q: What can I use to control the spice level?A: Change the quantity of jalapeños and remove all seeds and membranes to control the heat level.
• Q: How do I store leftovers?A: Refrigerate leftover soup in an airtight container for up to three days. To serve, reheat gently on the stovetop.
• Q: Can I freeze the soup?It is not recommended to freeze this soup because the cream and cheese might separate when it is reheated.
• Q: Is there a substitute for heavy cream?Heavy cream can be replaced with half-and-half or whole milk, but they offer a less rich and creamy texture.
• Q: How can I make the soup thicker?To attain a thicker consistency before adding the broth, incorporate more flour at the thickening step.

Substitutions and Variations

Butter, unsalted: Change it for olive oil or coconut oil, and you get a completely different flavor profile.
If you want a milder flavor than what onions provide, you can use leeks or shallots in their place.
Jalapeño peppers: Use poblano peppers for a milder flavor, or serrano peppers for a spicier kick.
Ground cumin: Use smoked paprika or coriander for a unique flavor twist.
When substituting for heavy cream, use coconut milk or a coconut milk/other milk-and-yogurt mixture for a lighter version.

Pro Tips

1. Roast the Jalapeños Before chopping, consider lightly roasting the jalapeño peppers. This can enhance their flavor and add a subtle smokiness to your soup. Simply place them under a broiler or directly over a gas flame until the skin is charred, then peel, seed, and chop.

2. Cheese Mixing To ensure a smooth, creamy soup, grate your cheddar cheese yourself instead of using pre-shredded cheese, which often contains anti-caking agents that can affect melting.

3. Temperature Control Maintain a gentle simmer when you add the cream and cheese. Avoid bringing the soup to a boil after these ingredients are added, as it can cause the dairy to separate and become grainy.

4. Flavor Boost For added depth of flavor, deglaze the pot with a splash of dry white wine right after sautéeing the onions and garlic, allowing it to cook off for a minute before adding the flour.

5. Thickening Adjustments If you prefer a thicker soup, you can increase the amount of flour slightly or blend a portion of the soup and then return it to the pot. Conversely, if it’s too thick for your liking, add a bit more broth until you reach the desired consistency.