A jalapeño can change a pot of soup in minutes. Use it raw and it tastes grassy, bright, and sharp. Roast it and it turns smoky and mellow. Simmer it too long and the heat softens into the broth. That range makes jalapeños one of the easiest peppers to use across many soup styles, from creamy Mexican-inspired bowls to coconut broths, lentil soups, and noodle soups.