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
Ingredients:
- 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…
The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:
For dairy-free milk: Cheri’s HazelCream
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