Tomato Jalapeno Soup
Inspired by Cat Cora's Tomato Soup Recipe.
There is nothing more comforting than a bowl of soup on a chilly day. π 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. ππ» Soup is filling because it stretches the stomach, and contains so much water that it fills you up with less calories. π€ππ―
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Lately I've been craving a good old fashioned tomato π
soup, so today I gave one of my favorite Cat Cora recipes a plant-based makeover πΏ
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The result? A perfect creamy tomato π
soup with some jalapeΓ±o πΆ heat π₯ This soup is sure to warm up your bones as the temperatures start to fall. For extra heartiness and nutrition, add some fresh spinach π and basmati rice to your bowl π then ladle the soup over top.
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I served it with some of my herbed cashew cream cheese π§ and garlic parmesan spirulina flax crackers. Recipe deets below π
TOMATO JALAPENO SOUP:
INGREDIENTS:
- 1 Tablespoon Water
- 1 Large Yellow Onion (Chopped)
- 4 Garlic Cloves (Chopped)
- 1 Small Jalapeno Pepper (Stemmed, seeded, and minced)
- Β½ Teaspoon Sea Salt
- Β½ Teaspoon Freshly Ground Black Pepper
- 1 28-ounce can Whole, Peeled Tomatoes
- 1 Quart Vegetable Broth
- Β½ Cup Tofutti Sour Cream (Plus 2 tablespoons)
- 2 Tablespoons Fresh Lime Juice
INSTRUCTIONS:
- Heat the water in a large saucepan over medium heat; add the onion, garlic, jalapeΓ±o, 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 jalapeΓ±o pepper.
HERBED CASHEW CREAM CHEESE:
INGREDIENTS:
- 1 cup raw cashews
- 1 clove garlic, minced or grated
- 2 teaspoons dried parsley
- ΒΎ teaspoon dried dill
- Β½ teaspoon onion powder
- Β½ teaspoon pepper
- Β½ teaspoon salt
INSTRUCTIONS:
- 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.
GARLIC PARMESAN SPIRULINA CRACKERS:
INGREDIENTS:
- 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
INSTRUCTIONS:
- Remove skins from the onions and add to a food processor. Process until you achieve a wet mushy consistency.
- 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.
- 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.
- Remove from dehydrator, break into smaller crackers and enjoy with your cashew cream cheese.