Jalapeno Soup

Jalapeno Soup

Recipe Details:

This is my husband's favorite soup. I tried several different recipes but never got it exactly right. Until this recipe. Cheri's HazelCream makes it dairy-free, you may make it vegan or not depending on if you use veggie or chicken stock. We like some heat, so we keep the seeds in the jalapenos. If you haven't cooked with jalapenos before, you may want to begin with a milder version by just using the outer skin. You may add an additional step by using an emersion blender, but because all the veggies are finely chopped you don't really need to do anything else. A wonderful soup for a cold winter's day.

TOTAL TIME: 50 min

ACTIVE: 50 min

Makes 2 quarts

SERVING: 8 bowls

Equipment List

  • Heavy stock pot


  • 2 Tbs dairy-free butter
  • 3 jalapenos, finely chopped - with or without seeds depending on heat desired
  • 1 large onion finely chopped
  • 4 cloves garlic, minced
  • 1 large tomato, chopped
  • 1 15 oz can tomato sauce
  • 2 cups stock, veggie or chicken
  • 2 cups Cheri's HazelCream, double strength
  • 1 Tbs dried cilantro
  • 1/2 cup dairy-free parmesan cheese shreads
  • Salt to taste
  • Garnish: Dairy-free sour cream and/or tortilla strips

Please see our suggested ingredient providers links just below the recipe...

Prep Ingredients

Finely chop all of the veggies. Melt butter in a large stock pot. Add the veggies. Saute for 15 minutes.

Jalapeno Soup Start

Add Tomatoes

Add in the fresh and canned tomatoes. Cook for another 10 minutes.

Jalapeno Soup toms

Add Stock

Add the veggie or chicken stock. Simmer for 20 minutes.

Jalapeno Soup simmer

Finish Soup

Add Cheri's HazelCream and cilantro. Simmer for another 5 minutes. Add the parmesan cheese and salt to taste. Garnish.

Jalapeno soup glamour

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For dairy-free milk: Cheri's HazelCream

Article by Cheri