Cilantro Soup

I love this cilantro soup! It makes my heart sing; it makes my life complete!

cilantro soup

It's best served as an appetizer, and will make 8 1 cup servings. I'm certainly thinking next time I may drop some salad size shrimp in it for a main course.


  • 2 tablespoon butter
  • 5 jalapeno peppers, seeded and chopped fine
  • 2 tablespoons garlic, minced (6 cloves)
  • 3/4 cup red onion, finely chopped
  • 1 large avocado, diced
  • 4 Roma tomatoes, diced
  • 6 cups heavy cream
  • 2 cups water
  • salt
  • black pepper
  • 1 bunch of cilantro, chopped


In a large stock pot, heat the butter on medium heat. Saute the onions, jalapenos, and garlic until the onions are translucent. Remove from heat and add avocado, tomatoes, water, and cream.

Lower the heat to medium/low and return the pot to stove. Stirring often, slowly bring the soup to a simmer, cooking long enough to reduce the soup by roughly 30 percent. Season with salt and pepper to taste.

Just before serving, add chopped cilantro, reserving 1 teaspoon per serving for garnish.

I hope you love it as much as I do! It's unlike any soup I've ever tried.

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Nutritional Info for 8 Servings

Amount Per Serving
Calories 695.5
Total Fat 72.3 g
Saturated Fat 43.4 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 21.9 g
Cholesterol 252.2 mg
Sodium 90.5 mg
Potassium 278.5 mg
Total Carbohydrate 10.8 g
Dietary Fiber 2.1 g
Sugars 0.6 g
Protein 5.3 g

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