Vegan Creamy Jalapeno Soup
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6 bowls
  • 6 jalapeño peppers
  • 4 medium russet potatoes
  • 1 medium yellow onion
  • 1 tablespoon olive oil
  • 4 cups low-sodium vegetable broth
Cheese Sauce
  • ½ cup raw cashews
  • ½ cup nutritional yeast
  • 2 cloves of garlic, peeled
  • ½ teaspoon paprika
  • ½ teaspoon salt
  1. Slice jalapeño peppers in half lengthwise and carefully remove seeds and white inner membranes. Rinse with water to wash away any remaining seeds (how thoroughly you de-seed and rinse will determine hot spicy the soup is. Feel free to leave some seeds in if you like it spicy. See notes.) Dice the rinsed jalapenos.
  2. Roughly dice potatoes and onion. (No need to peel potatoes).
  3. Heat olive oil over medium heat in a large soup pot and add diced jalapenos, potatoes and onion. Saute, stirring occasionally, until onions are translucent and golden.
  4. While vegetables are sauteeing. Prepare the Cheese Sauce. Combine all ingredients plus 1 cup of water into a blender. Blend until sauce is smooth and creamy.
  5. Add vegetable broth and Cheese Sauce to the soup pot with the diced vegetables. Bring soup to a boil and then lower heat and simmer until potatoes are soft (about 15-20 minutes). Add more water as needed to prevent soup from becoming too thick.
  6. Use an immersion blender to puree soup or transfer some or all of the soup to a blender to puree. (If you prefer a chunky soup with varied texture, only puree part of the soup).
I removed all seeds and white inner membranes from the jalapenos. This resulted in a surprisingly mild soup. If you prefer mild foods, this soup is for you too!
Nutrition Information
Serving size: 1 bowl Calories: 234 Fat: 8 Saturated fat: 1 Carbohydrates: 35 Fiber: 4 Protein: 7
Recipe by Plant Eaters' Manifesto at