This Cream of Onion Soup with Jalapeño (Crema de Cebolla) blends tender onions, fresh jalapeños, and garlic into a velvety, nourishing soup. It's smooth, flavorful, and made with dairy-free cream for a lighter twist, though regular cream works beautifully too.
Soups have always been part of my kitchen, from simple vegetable soups like Sopa de Verduras to creamy favorites such as Poblano Cream Soup and Crema de Espárragos. This onion soup is another great addition, it's warm, full of flavor, and comforting.
The base is made with onions cooked slowly with garlic and jalapeño until soft and fragrant, then blended until silky smooth.
I love the spice and flavor jalapeños add to this soup. They add brightness and a mild heat without overwhelming the dish, a flavor I use often in recipes like Jalapeño Salsa, Homemade Chunky Salsa, and Caldillo de Carne Molida.
Besides its rich flavor, this soup is nourishing. Onions are packed with antioxidants that support immune health, garlic offers anti-inflammatory benefits, and jalapeños are rich in vitamin C and capsaicin.
Let me show you how easy it is to make.
Jump to:
For even more comforting meals, check out my Soups recipes.
Ingredients & Substitutions
For the onions, I use yellow onions, they're naturally sweet and become tender and mild when cooked slowly. They give the soup its smooth texture and rich base. You can use white onions if that's what you have on hand, but yellow onions give the best depth of flavor.
Fresh jalapeños add just the right amount of heat and brightness. I usually add two for a spicier soup, but if you prefer something milder, use one jalapeño and remove the seeds and veins before slicing.
For the creamy finish, I like to use dairy-free half-and-half, which makes the soup lighter but still rich and silky. If you're not avoiding dairy, regular half-and-half or heavy cream both work great.
See recipe card for a full list of the ingredients and quantities.
Step-by-Step Instructions
- Sauté Aromatics: Melt the butter, then cook the onions, jalapeños, and garlic over medium-low heat until the onions are soft, sweet, and fragrant.
- Add Broth and Season: Pour in the chicken broth and season with salt and pepper. Simmer.
- Blend Until Smooth: Carefully transfer the mixture to a blender and blend until completely silky. This step gives the soup its naturally creamy texture.
- Finish with Cream: Return the blended soup to the pot and stir in the cream. Simmer, taste, and adjust the seasoning before serving. Garnish with fresh jalapeños and cilantro.
Recommended for This Recipe
Vitamix Blender
A high-speed blender, like a Vitamix, is amazing for achieving velvety smooth soups like this one.
How to Serve
This soup is great served with warm tortillas or quesadillas.
For a fuller meal, serve it alongside one of the following:
Storing and Reheating
Store the soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or water if the soup thickens. It can also be reheated in the microwave in short intervals, stirring in between.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Cream of Onion Soup with Jalapeño (Crema de Cebolla)
Equipment
- cutting board
- Knife
- Large pot
- mixing spoon
Ingredients
- 4 tablespoon butter or avocado or olive oil
- 4 yellow onions quartered and thinly sliced
- 4 garlic cloves diced
- 1-2 jalapeños sliced
- 1 ½ cups chicken broth or vegetable broth
- 1 cup half-and-half or heavy cream or dairy-free half-and-half
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
Garnishes
- 1 sliced jalapeño
- ½ cup chopped cilantro
Instructions
- Melt the butter in a large pot over medium-low heat.
- Add the onions, jalapeños, and garlic. Sauté for about 15 minutes, or until the onions are very soft and fragrant.
- Pour in the chicken broth, then season with salt and pepper.
- Bring to a gentle simmer and cook for 10 minutes to let the flavors meld.
- Carefully transfer the mixture to a blender. Blend until completely smooth and creamy. (Work in batches if needed and allow steam to escape.)
- Return the blended soup to the pot and stir in the half-and-half or cream.
- Simmer for 5 minutes, or until warmed through.
- Taste and adjust seasoning if needed.
- Serve topped with sliced jalapeños and chopped cilantro.
Notes
- For a milder soup, use one jalapeño and remove the seeds and veins before slicing.
Leave a Reply