Vegan Jalapeño Popper Soup

This Vegan Jalapeño Popper Soup & Grilled Cheese Dippers is creamy, spicy & comforting. This dish transports the spicy taste of jalapeño poppers into a hot bowl. Vegan Jalapeño Popper Soup & Grilled Cheese Dippers shall be eaten at lunch or dinner time. It contains smooth texture, jalapeños, and vegan cream cheese as well. The grilled cheese dippers have launched on the outside with a mythical inside. Collectively, they form a full, flavorsome meal. The spice level may be customized according to your liking. This entrée is flavorful and very shareable.

STATS:

• Diet: Vegan
• Course: Lunch, Dinner
• Cuisine: American
• Time for prep: 10 minutes
• Cooking time: 25 minutes
• Working time (total): 35 minutes
• Size/serving: 1 bowl of soup + 1 grilled cheese
• Total yield: 4 servings
• Level of difficulty: Easy
• Mode of cooking: Stove top, Skillet

EQUIPMENT:

• Large pot
• Blender/immersion blender
• Skillet
• Knife
• Cutting board
• Measuring cups & spoons
• Spatula

INGREDIENTS:

For the Soup:

• A single tablespoon of olive oil
• 1 small chopped onion 2 garlic cloves
• 3 jalapeños, seeded & chopped
• 1 medium potato, peeled & diced
• 2½ cups vegetable broth
• Half a cup of plant milk without sugar
• A half-cup of vegan cream cheese that is vegan
• To taste, add salt and pepper

For the Grilled Cheese Dippers:

• 8 slices of vegan bread
• 1 cup vegan shredded cheese
• 2 tablespoons vegan butter/oil

INGREDIENT NOTES:

Jalapeños:

• Remove seeds for less heat. Keep some for extra spice. Use fresh ingredients for a better taste.

Potato:

• Potatoes help to thicken the soup naturally. Yukon gold/russet work best. Cook until soft.

Vegan Cream Cheese:

• Adds rich, tangy flavor. Use plain, without flavored cream cheese. It makes the soup creamy.

Vegan Cheese:

• For best results, you can use a meltable brand. Cheddar-style vegan cheese tastes great in grilled sandwiches.

Bread:

• Use your favorite sliced bread. Whole grain, sourdough/white all work. Make sure it’s dairy-free.

INSTRUCTIONS:

Prepare the soup:

1. Warm the oil in a pot.
2. Sauté the diced onion till it becomes tender
3. Add the jalapeños & garlic. Need to bake for two minutes
4. Add the diced potato & stir
5. Add the vegetable broth
6. To soften the potatoes, cook them for at least 15 minutes.
7. Blend the soup before its smooth
8. Go back to the pot
9. Add vegan cream cheese and plant milk & stir
10. Simmer for an additional five minutes on low
11. Season with pepper as well as salt
12. Make the Grilled Cheese Dippers:
13. Put the butter on each slice of bread on a single side.
14. Put four slices on a skillet, butter side down
15. Top every bit with vegan cheese
16. Place another piece, buttered sides up, on top
17. Cook till browned over moderately high heat
18. Cook while the cheese melts on the opposite side
19. To cut bread into pieces

TIPS:

• Wear protective gloves to chop jalapeños.
• There should be more plant milk to make the soup thinner.
• Add cumin or smoked paprika to add flavor.
• Consider mixing corn/black beans in it.
• Acknowledge soup with drops of Lime juice to be lively.
• Crispy grilled cheese should be prepared in a panini press.

STORAGE INFORMATION:

FRIDGE:

• Keep any remaining soup for at least three days in a container that is tightly closed. Cover the grilled cheese in foil and store it in the fridge for future use. Before serving, rewarm each separately.

FREEZER:

• Several servings of the soup can be frozen and kept for a total of two months. Avoid freezing the sandwiches. Thaw the soup and reheat it slowly on the stove.

FAQs:

Can you tone this down a notch?

• Yes. Take a jalapeño in only one and take out all the seeds. Put more plant milk on top of it to cool. You may as well skip on jalapeños and use bell peppers to make it mild.

Could I use an alternative type of plant milk?

• Yes. Any non-dairy milk that has not been sweetened is acceptable. Oat, soy, almond/cashew are all okay. Simply does not take sweetened/flavored ones.

Can the soup be used in making meals?

• Yes. It is easy to reheat. Set these in jars or containers, so you can have lunch/dinner. Make the sandwiches fresh to give the best texture.

NUTRITIONAL FACTS/SERVE:

Calories(total): ~310 kilocalories
Carbs(total): 28 g
Protein: 6 grams Serving size: 1 bowl of soup + 1 grilled cheese
Sodium: 460 mg
Serving: 4