Spicy Jalapeño Popper Soup (Printable)
Creamy spicy jalapeño soup served with crispy grilled cheese dippers, perfect for a cozy meal.
# What You'll Need:
→ Soup Base
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, finely chopped
04 - 4 garlic cloves, minced
→ Vegetables
05 - 4 large jalapeños, seeds removed and finely diced
06 - 1 red bell pepper, diced
07 - 2 green onions, thinly sliced for garnish
→ Spices
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/4 teaspoon cayenne pepper
→ Soup Thickener and Liquid
11 - 3 tablespoons all-purpose flour
12 - 4 cups vegetable broth
→ Cheeses and Dairy
13 - 1 (8 oz) block cream cheese, softened and cubed
14 - 1 cup shredded sharp cheddar cheese
15 - 1/2 cup shredded Monterey Jack cheese
16 - 1/2 cup whole milk
→ Grilled Cheese Dippers
17 - 8 slices sandwich bread
18 - 4 tablespoons unsalted butter, softened
19 - 1 cup shredded sharp cheddar cheese
20 - 1/2 cup shredded Monterey Jack cheese
→ Optional Garnish
21 - 4 slices cooked crispy bacon, crumbled
# How To Make:
01 - Heat butter and olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until translucent, about 4 minutes.
02 - Add minced garlic, diced jalapeños, and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until vegetables are softened.
03 - Stir in smoked paprika, cumin, and cayenne pepper. Cook for 1 minute until fragrant, being careful not to burn the spices.
04 - Sprinkle flour over the vegetables, stirring constantly for 2 to 3 minutes to cook out the raw flour taste and create a roux base.
05 - Gradually pour in vegetable broth while whisking constantly to prevent lumps. Bring to a simmer and cook for 10 minutes to thicken.
06 - Add cubed cream cheese to the simmering soup, stirring continuously until completely melted and incorporated into the broth.
07 - Stir in shredded sharp cheddar and Monterey Jack cheeses one handful at a time, allowing each addition to melt before adding more.
08 - Pour in whole milk and stir to combine. Season generously with salt and black pepper to taste. Simmer gently for another 5 minutes.
09 - Use an immersion blender to puree the soup to your desired consistency, whether completely smooth or slightly chunky for texture.
10 - Butter one side of each bread slice generously. Place 4 slices butter-side down on a cutting board.
11 - Divide shredded sharp cheddar and Monterey Jack cheeses evenly among the 4 bread slices. Top with remaining bread slices, butter-side up.
12 - Cook sandwiches in a skillet over medium heat for 2 to 3 minutes per side until golden brown and cheese is completely melted.
13 - Remove grilled cheese from skillet and cut each sandwich into 4 strips for easy dipping.
14 - Ladle hot soup into bowls. Garnish with sliced green onions and crumbled bacon if using. Serve immediately with grilled cheese dippers on the side.
# Expert Tips:
01 -
- Its basically deconstructed jalapeño poppers in spoon form but way more satisfying
- The grilled cheese dippers turn every bite into a perfect flavor combination
02 -
- Resist the urge to crank up the heat when melting cheese, it causes separation and makes the soup grainy
- The soup thickens as it cools so keep some extra warm broth handy if reheating leftovers
03 -
- Shred your own cheese from blocks instead of buying pre-shredded bags which contain anti-caking agents that prevent smooth melting
- Temper the cold milk by whisking in a small amount of hot soup first, then add it to the pot to prevent creaminess from breaking