Description
This Vegan Jalapeno Popper Soup is a spicy, creamy, and comforting dish that combines the heat of jalapenos with a rich vegan cheese sauce made from cashews. With sautéed onions, garlic, red bell pepper, cauliflower, and corn all simmered in low sodium vegetable broth, this soup offers a perfect balance of smoky, spicy, and savory flavors. Ideal for a cozy meal, it’s easy to prepare and customizable for oil-free, nut-free, or corn-free diets.
Ingredients
Soup Base
- 1 tablespoon vegan butter or margarine (use water or broth for oil free)
- 1 yellow or red onion, quartered
- 2 cloves garlic, peeled
- 1 red bell pepper, quartered
- 3-4 jalapenos, halved, seeds removed for less spice
- 1 cauliflower, broken into large florets
- 1 cup corn (frozen or canned)
- 4 cups low sodium vegetable broth
Vegan Cheese Sauce
- 1.5 cups raw cashews
- 1 cup low sodium vegetable broth
- 3 tablespoons 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 sea salt (or to taste)
Instructions
- Prepare Vegetables: Add the onion, garlic, red bell pepper, and jalapenos to your food processor and pulse until very finely chopped for a flavorful base.
- Sauté Vegetables: In a large sauce pot, melt the vegan butter or margarine over medium heat (or use water or broth for oil-free). Add the chopped veggies and sauté for 5-7 minutes until softened and the mixture reduces slightly, enhancing flavor.
- Process Cauliflower: Meanwhile, add the cauliflower florets to the food processor and pulse until broken down into chunky pieces, avoiding over-processing to maintain texture. Work in batches if needed.
- Combine Soup Ingredients: Add the processed cauliflower, vegetable broth, and corn to the pot. Mix well and bring to a boil over high heat.
- Simmer: Reduce heat to medium-low and let the soup simmer for 15 minutes to meld the flavors and soften the cauliflower.
- Make Vegan Cheese Sauce: While soup simmers, add cashews, vegetable broth, apple cider vinegar, nutritional yeast, tamari or soy sauce, onion powder, smoked paprika, and sea salt to a high-speed blender. Blend until completely smooth and creamy.
- Finish Soup: Turn off the heat, stir in the vegan cheese sauce thoroughly, and taste to adjust salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with extra jalapeno slices if desired for additional heat and presentation.
Notes
- Adjust the spice level by using fewer jalapenos and removing seeds for a milder soup.
- Season to taste; increase salt or smoked paprika to boost flavor and smokiness.
- Make it oil-free by omitting butter or margarine and sautéing with water or broth instead.
- For a nut-free version, substitute cashews with sunflower seeds, noting that cashews add richness.
- Omit corn or replace with diced carrots if avoiding corn.
- If you don’t have a high-speed blender, soak cashews in hot water for 30 minutes before blending for creaminess.
- Do not overprocess cauliflower to maintain texture; pulse in batches if necessary.
- For a smooth soup, roughly chop vegetables instead of processing, cook as directed, then puree with an immersion blender before adding the cheese sauce.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat before serving.
