Spicy Jalapeño Popper Soup With Grilled Cheese Dippers (Print Version)
A rich, creamy soup with spicy jalapeño flavor, served with crispy cheesy dippers for dipping.
# 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
05 - 4 large jalapeños, seeds removed and finely diced
06 - 1 red bell pepper, diced
→ Spices and Thickener
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon cayenne pepper
10 - 3 tablespoons all-purpose flour
11 - 4 cups vegetable broth
→ Cream and Cheese
12 - 8 oz block cream cheese, softened and cubed
13 - 1 cup shredded sharp cheddar cheese
14 - 1/2 cup shredded Monterey Jack cheese
15 - 1/2 cup whole milk
→ Grilled Cheese Dippers
16 - 8 slices sandwich bread
17 - 4 tablespoons unsalted butter, softened
18 - 1 cup shredded sharp cheddar cheese
19 - 1/2 cup shredded Monterey Jack cheese
→ Garnishes
20 - 2 green onions, thinly sliced
21 - 4 slices cooked crispy bacon, crumbled
22 - Salt and black pepper to taste
# Step-by-Step Guide:
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 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, ground cumin, and cayenne pepper. Cook for 1 minute until spices become fragrant.
04 - Sprinkle flour over the vegetables, stirring constantly for 2 to 3 minutes to cook out the raw flour taste.
05 - Gradually pour in vegetable broth while whisking constantly until smooth. Bring to a simmer and cook for 10 minutes.
06 - Add cubed cream cheese to the simmering soup, stirring until completely melted and incorporated.
07 - Stir in sharp cheddar and Monterey Jack cheeses until fully melted and smooth.
08 - Pour in whole milk and season with salt and black pepper to taste. Simmer gently for 5 more minutes.
09 - Use an immersion blender to puree soup to desired consistency, either completely smooth or slightly chunky. Keep warm on low heat.
10 - Butter one side of each bread slice. Place 4 slices butter-side down on a skillet over medium heat. Top with sharp cheddar and Monterey Jack cheeses, then cover with remaining bread slices butter-side up.
11 - Cook sandwiches for 2 to 3 minutes per side until golden brown and cheese is melted. Remove from heat.
12 - Cut each sandwich into strips for dipping. Ladle soup into bowls, garnish with green onions and crumbled bacon if desired. Serve immediately with grilled cheese dippers on the side.
# Expert Suggestions:
01 -
- Everything you love about jalapeño poppers but in slurpable form that feels like a warm hug
- The grilled cheese strips turn every bowl into an interactive dunking experience
- Heat level is completely in your control from mild to 'why did I do this'
02 -
- Immersion blending hot soup requires caution, so angle the blender away from you and keep a towel nearby
- High heat will make cheese separate into an oily mess, so maintain a gentle simmer once dairy enters the pot
- The soup thickens as it cools, so keep extra broth handy if reheating leftovers the next day
03 -
- Cold cream cheese cubes melt more evenly than room temperature ones, preventing those frustrating lumps
- Cut the grilled cheese into strips immediately so they retain their crispy edges while dunking
- The soup tastes even better the next day as the spices continue to develop their relationship