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Creamy Southwestern Soup, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dinner party, entertaining, soup, stew

Creamy Southwestern Soup

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours 15 minutes
  • Yield: 8 Servings 1x
  • Category: Soup
  • Cuisine: Southwestern


Amazingly delicious and so healthy, this Creamy Southwestern Soup is simmered to perfection and oh-so-yummy!  Packed with yummy tex-mex veggies, hearty beans, baby potatoes, aromatic spices, fire roasted tomatoes, and a tiny kick from jalapenos, this soup is sure to please everyone in the family making it an awesome Whole Food Plant Based soup with no oil, no sugar, no highly processed ingredients, and gluten free.




  • 18 baby potatoes, skins on, cut into quarters
  • 2 stalks celery, small dice
  • 2 medium carrots, small dice
  • 1 medium onion, small dice
  • 2 jalapenos *, seeded and small dice (or ½ teaspoon dried jalapeno peppers) or a habanero 
  • 2 cups frozen corn
  • 2 Tablespoons gluten free flour (or other flour)
  • 1 cup vegetable stock *
  • 8 cups water
  • 2 Tablespoons dried minced onion
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon Mexican oregano
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon sweet paprika
  • 12 teaspoons sea salt (+/- to taste) *
  • ½ teaspoon fresh cracked pepper (+/- to taste)
  • 215.5 oz. cans of cannelloni beans, drained and rinsed
  • 215.5 oz. cans of pinto beans, drained and rinsed
  • 114.5 oz. can fire roasted tomatoes (pureed)

Cashew Cream Ingredients:

  • 1 cup cashews
  • Boiling water – just to cover the cashews; this water will be discarded later
  • 2 cups unsweetened almond milk or other plant milk

Optional Toping Ingredients:

  • Avocado – chopped
  • Cilantro – chopped
  • Jalapeno Peppers – sliced into thin rings
  • Mini Red Bell Peppers – sliced into thin rings
  • Mexican Fiesta Microgreens


  1. Place a cup of cashews in a small bowl and cover with boiling water. Set aside for 30 minutes.
  2. Meanwhile, in a ceramic/enamel lined Dutch oven/pot or similarly large stockpot (at least 8 quarts), sauté the onion, carrots, and celery over medium heat until very softened, about 7 to 10 minutes. Add a Tablespoon of water if they start to stick.
  3. Add the chopped jalapeno peppers and sauté for a few minutes.
  4. Sprinkle 2 Tablespoons flour over the vegetables and cook the flour for 2 minutes.
  5. Add the vegetable stock and water, and stir well to combine.
  6. Add the corn and potatoes and all the seasonings. Stir to combine. Increase the heat to high to bring to a boil, then immediately lower the heat to a simmer.
  7. Simmer over low heat for 20 minutes.
  8. In the meantime, make the cashew cream by draining the water off the cashews (discard the water) and placing the soaked cashews in a high-speed blender, such as a Ninja or other food processor. Add 2 cups of unsweetened almond milk (or other plant milk) to the blender, and blend at a high speed for 2 minutes; then add the cashew cream to the soup mixture. Sir well to combine. Increase the heat to bring back to a boil, then immediately lower the heat to a simmer.
  9. Pulse the fire roasted tomatoes in the same food processor you used for the cashew cream, then add to the soup mixture. Stir well to combine.
  10. Add the beans to the soup mixture, and continue to simmer on low for another 7 to 12 minutes until the potatoes are tender and the soup flavors have had time to marry.
  11. Check the tenderness of the potatoes. Potatoes should be fork tender.
  12. Test the soup seasoning; add more seasoning as needed to achieve the desired spice level.
  13. Serve with freshly sliced jalapeno peppers, sliced mini red bell peppers, fresh cilantro, chopped avocados, and/or Mexican Fiesta microgreens.


*Vegetable Stock:   We use Pacific Organic Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients; however, this brand of vegetable stock does have a strong flavor so less broth is required when compared to the water ratio. We use a higher water to broth ratio because of this. If you use another brand of vegetable broth, then adjust the water/vegetable broth ratio accordingly.   

*Seasonings:  This soup do not have a ton of heat, despite having 2 jalapeno peppers cooked in the soup broth.  It is a deliciously creamy soup.  We chose to add fresh jalapeno peppers on top of the soup for an extra kick as we have family members who prefer less heat.  After the soup is nearly finished, do a taste test and ramp up the seasonings as needed. If you do use dried jalapeno peppers, the heat does increase in intensity. Adjust the heat based upon personal preference. 

Sea Salt:  You may need to add more or less sea salt than 1 to 2 teaspoons as this recipe makes 16 cups of soup.  We have made this soup many of times, varying the amount of sea salt.  We enjoy approx. 1 Tablespoon of sea salt.  Others may enjoy less.  Start with less and work from there.  The nutritional sodium value is based upon 2 teaspoons of sea salt. 

*Nutritional Information: Includes soup only, does not include toppings


  • Serving Size: 1 Serving
  • Calories: 476.4
  • Sugar: 7.9 g
  • Sodium: 911.7 mg
  • Fat: 10.1 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 80 g
  • Fiber: 16.5 g
  • Protein: 20.7 g