Want a nice spicy kick? This jalapeno popper soup combines “cheesiness” and heat to really pack a punch! It’s made using wholesome ingredients, with under 100 calories per bowl!! It’s also low in carbs and fat AND it’s ready in less than 20 minutes!
When you need to clean out your fridge, a pureed soup is always a great go to. This dish was the result of an unplanned dinner, late in the week, clean out. 😉
Well, luckily it worked out beautifully, and SIMPLY!
So you’ve probably had jalapeno poppers and jalapeno popper dip before. This soup version is just as spicy and just as delicious. Of course, feel free to control the heat with more or less jalapenos to your taste.
How to make vegan jalapeno popper soup
Roughly chop all your veggies, and don’t worry about uniform sizes.
Since the soup will be pureed later, you won’t need bite size pieces. Break the cauliflower florets into large chunks and rinse them, and set aside.
Add the onions and jalapenos to a large pot with the cooking oil. Sauté until softened and lightly browned.
If you’re avoiding oil, feel free to sub with water or broth instead, stirring often to prevent burning, and adding more water as needed to prevent sticking.
Once sautéed, add the cauliflower florets and remaining ingredients to the pot. Bring to a boil and then reduce heat to medium and cook until the cauliflower is fork tender. This should take less than 10 minutes.
Using an immersion blender, puree your soup until smooth and creamy. If you don’t have an immersion blender, you may carefully transfer your soup in batches to your blender. Use extreme caution when pureeing hot liquids.
Serve garnished with extra jalapeno slices to add some colour and even more heat if desired. A sprinkle of chili flakes and vegan parmesan cheese would also be great additions.
Did you enjoy this jalapeno popper soup? I’d love to hear your feedback including any changes you’ve made in the comments below!
Looking for more creamy soup recipes? Try these!
Savoury soup recipes
- Healthy Broccoli Potato Soup
- Thai Peanut Chickpea Soup Instant Pot
- Vegan Sloppy Joes Instant Pot (Soup or Sandwich!)
- Instant Pot Potato Leek Soup (with Stove Top Directions)
Sweet soup recipes
- Vegan Cold Pear Soup
- Creamy Autumn Soup w/ Squash & Pumpkin
- Instant Pot Butternut Squash Soup (Or Stove Top)
- Spiced Sweet Potato Soup
Equipment
Ingredients
- 1 tsp avocado oil or cooking oil of choice
- 1 yellow onion roughly chopped
- 2-3 jalapenos sliced
- 1 head cauliflower broken into large florets
- 4 cups low sodium vegetable broth
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/3 cup nutritional yeast
- 1/4 tsp sea salt or to taste
- Optional Garnish: sliced jalapeno
Instructions
- In a large pot, add the oil and sauté the onion and jalapenos for 3-5 minutes until lightly golden.
- Add all remaining ingredients and bring to a boil. Then lower the heat to medium and cook until the cauliflower is fork tender, about 8 minutes and then turn off the heat.
- Using an immersion blender, puree your soup until smooth and creamy. Or carefully transfer to a regular blender.
- Serve garnished with sliced jalapeno and vegan parmesan cheese if desired.
Instant Pot Directions
- Set your pot to sauté and add the oil, onion and jalapeno and sauté for 3-5 minutes until lightly golden.
- Add all remaining ingredients, except the garnish to your pot and set to high pressure for 3 minutes. (It will take about 10-15 minutes to reach pressure). Then quick release and puree using an immersion blender. Or carefully transfer to a stand blender.
- Serve garnished with sliced jalapeno and vegan parmesan cheese if desired.
I was thinking about trying this in IP. Have you tried it that way? Do you think 3-5m HP would be sufficient?
Hi Jessica, I haven’t tried it in the IP but I think 3 minutes should be enough since these ingredients cook quickly. Hope you enjoy!