Cream of Jalapeno Pepper Soup

By lovemygolden

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.

Ingredients

• 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

Preparation

Step 1

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.