Cream of Onion Soup with Jalapeño (Crema de Cebolla)
This Cream of Onion Soup with Jalapeño (Crema de Cebolla) blends sweet 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.
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.
Nutrition
Serving: 300gCalories: 230kcalCarbohydrates: 15gProtein: 2gFat: 14gCholesterol: 33mgSodium: 565mgPotassium: 438mgFiber: 2.3gSugar: 7gVitamin A: 663IUVitamin C: 14mgCalcium: 66mgIron: 1mg
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