Tomato Jalapeno Soup

Inspired by Cat Cora's Tomato Soup Recipe.

Inspired by Cat Cora's Tomato Soup Recipe.

There is nothing more comforting than a bowl of soup on a chilly day. ๐Ÿ˜‹ Soup is such a simple yet magical meal. It is one of the easiest ways to add more vegetables to your diet, and is very slimming. ๐Ÿ™Œ๐Ÿป Soup is filling because it stretches the stomach, and contains so much water that it fills you up with less calories. ๐Ÿค—๐Ÿœ๐Ÿ’ฏ
Lately I've been craving a good old fashioned tomato ๐Ÿ… soup, so today I gave one of my favorite Cat Cora recipes a plant-based makeover ๐ŸŒฟ
The result? A perfect creamy tomato ๐Ÿ… soup with some jalapeรฑo ๐ŸŒถ heat ๐Ÿ”ฅ This soup is sure to warm up your bones as the temperatures start to fall. For extra heartiness and nutrition, add some fresh spinach ๐Ÿƒ and basmati rice to your bowl ๐Ÿš then ladle the soup over top. 
I served it with some of my herbed cashew cream cheese ๐Ÿง€ and garlic parmesan spirulina flax crackers.  Recipe deets below ๐Ÿ‘‡


- 1 Tablespoon Water
-  1 Large Yellow Onion (Chopped)
- 4 Garlic Cloves (Chopped)
- 1 Small Jalapeno Pepper (Stemmed, seeded, and minced)
- ยฝ Teaspoon Sea Salt
- ยฝ Teaspoon Freshly Ground Black Pepper
- 1 28-ounce can Whole, Peeled Tomatoes
-  1 Quart Vegetable Broth
- ยฝ Cup Tofutti Sour Cream (Plus 2 tablespoons)
- 2 Tablespoons Fresh Lime Juice

- Heat the water in a large saucepan over medium heat; add the onion, garlic, jalapeรฑo, salt, and pepper and cook, stirring, until translucent.
- Add the tomatoes and broth and bring to a simmer. Simmer until the tomatoes are soft, 15 to 20 minutes.
- Whisk in the tofutti sour cream and the lime juice and turn off the heat.
- Blend the soup until smooth with an immersion blender or a regular blender (if using a regular blender, wait for the soup to cool a bit, then hold the blender lid on with a kitchen towel while you puree).
- Return the soup to the heat on low; don't let the soup boil or it will curdle.
- Serve with an extra dollop of tofutti sour cream and sliced fresh jalapeรฑo pepper.


- 1 cup raw cashews
- 1 clove garlic, minced or grated
- 2 teaspoons dried parsley
- ยพ teaspoon dried dill
- ยฝ teaspoon onion powder
- ยฝ teaspoon pepper
- ยฝ teaspoon salt

- Soak the cashews in water overnight, then drain.
- Add softened cashews to a food processor with 1/4 cup water and process until you start to achieve a creamy consistency.  Stop the food processor a few times to scrape down the sides.  When the consistency starts to get creamy, add 2 more Tablespoons of water, and the rest of the ingredients and process until smooth.  The longer you process the cheese, the creamier it will be.
- Store in an airtight container.  Will keep up to 5 days in the refrigerator.


- 2 medium yellow onions
- 1/2 cup ground flaxseed
- 1/4 cup vegan parmesan cheese
- 1 1/2 tsp garlic powder
- 1/2 tsp green spirulina


  1. Remove skins from the onions and add to a food processor.  Process until you achieve a wet mushy consistency.
  2. Add onion to a bowl and stir in remaining ingredients. Transfer batter to dehydrator teflex tray and spread with a spatula until 1/4" thick. 
  3. Dehydrate at 115F for 10 hours, then flip the cracker onto a regular mesh sheet and dry for 3 hours until crispy and edges start to curl up.
  4. Remove from dehydrator, break into smaller crackers and enjoy with your cashew cream cheese. 
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