Vegan Jalapeno Popper Soup
User Reviews
5
Vegan Jalapeno Popper Soup
Description
Vegan Jalapeno Popper Soup combines sautéed onions, garlic, red bell peppers, and jalapeños with chunks of cauliflower and corn simmered in vegetable broth. The addition of a cashew-based vegan cheese sauce with nutritional yeast, apple cider vinegar, and smoked paprika creates a creamy, slightly tangy flavor profile that complements the gentle heat of the peppers. The soup maintains some texture by avoiding over-processing the cauliflower, resulting in a hearty yet smooth consistency.
The moderate spiciness of the jalapeños can be adjusted by removing seeds or reducing quantity to suit personal preferences. This soup works well as a comforting starter or a light meal on its own, balancing spice with creamy richness from the cashew cheese sauce.
Careful soaking of cashews and minimal processing preserves texture and flavor. For oil-free preparations, water or broth replaces butter during sautéing. Leftover soup keeps well refrigerated for several days, offering convenience for meal planning.
Ingredients
- 1 tablespoon butter use water or broth for oil free, vegan; or margarine
- 1 yellow onion quartered, or red onion
- 2 cloves garlic peeled
- 1 red bell pepper quartered
- 3-4 jalapeños halved, seeds removed for less spice
- 1 cauliflower broken into large florets
- 1 cup corn frozen or canned
- 4 cups vegetable broth low sodium
Vegan Cheese Sauce
- 1.5 cups cashew nuts raw
- 1 cup vegetable broth low sodium
- 3 tablespoon apple cider vinegar
- ¼ cup nutritional yeast
- 1 tablespoon tamari or soy sauce if not avoiding gluten
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt or to taste, sea salt
Instructions
- Add the onion, garlic, red pepper and jalapenos to your food processor and pulse until very finely chopped.
- In a large sauce pot, add the butter or margarine if using, and melt over medium heat. (Or use water or broth if avoiding oil.) Then add the finely chopped veggies you just processed to the pot and sauté for 5-7 minutes, until softened and reduced.
- Meanwhile, add the cauliflower to the same processor and pulse until broken down, without over processing or pureeing. You want some chunkier pieces. Work in batches if needed.
- Add the processed cauliflower, along with the broth and corn to the pot and mix well. Bring to a boil over high heat, then reduce to medium low and simmer for 15 minutes.
- While the soup is simmering, prepare your vegan cheese sauce. Add all the ingredients to a high speed blender and process until smooth.
- Turn off the heat, pour in the cheese sauce and mix well. Taste for salt and pepper and add more if necessary. Then serve garnished with jalapeno slices, if desired.
Notes
- Adjust jalapeño quantity and remove seeds to reduce spiciness for milder flavor.
- Omit butter or margarine and sauté with water or broth for an oil-free version.
- Soak cashews in hot water for 30 minutes if a high-speed blender is unavailable, to ensure smooth vegan cheese sauce.
- Process cauliflower in batches to maintain some chunks and prevent a completely pureed texture.
- Leftover soup can be refrigerated up to 3-4 days in an airtight container and reheated before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271cal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Sodium | 657mg | 27% |
| Potassium | 692mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 962IU | 19% |
| Vitamin C | 82mg | 91% |
| Calcium | 40mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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