Spicy Jalapeño Popper Soup With Grilled Cheese Dippers (Printable version)
A rich, creamy spicy soup with crispy cheesy dippers for the perfect comfort meal.
# What you 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
→ Seasonings
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon cayenne pepper
10 - 3 tablespoons all-purpose flour
11 - Salt and black pepper to taste
→ Liquids and Dairy
12 - 4 cups vegetable broth
13 - 8 oz 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
→ Garnishes
21 - 2 green onions, thinly sliced
22 - 4 slices cooked crispy bacon, crumbled
# How to make it:
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, ground cumin, and cayenne pepper. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Sprinkle flour over the vegetables, stirring constantly for 2 to 3 minutes to cook out the raw flour taste and create a smooth roux.
05 - Gradually pour in vegetable broth while whisking continuously to prevent lumps. Bring to a simmer and cook for 10 minutes, stirring occasionally.
06 - Add cubed cream cheese to the simmering soup, stirring 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 season with salt and black pepper to taste. Simmer gently for 5 more minutes, stirring occasionally.
09 - Use an immersion blender to purée the soup to your desired consistency, either completely smooth or slightly chunky. Keep warm on low heat.
10 - Butter one side of each bread slice generously. Place 4 slices butter-side down in a skillet over medium heat.
11 - Top each bread slice with a mixture of sharp cheddar and Monterey Jack cheeses. Cover with remaining bread slices, butter-side up.
12 - Cook for 2 to 3 minutes per side until golden brown and crispy, and cheese is completely melted. Flip carefully to maintain integrity.
13 - Remove grilled cheese sandwiches from heat and cut each into 4 strips for dipping. Keep warm until serving.
14 - Ladle hot soup into bowls and garnish with sliced green onions and crumbled bacon. Arrange grilled cheese dippers alongside for dipping.
# Expert tips:
01 -
- The combination of creamy, spicy soup and crispy, cheesy dippers hits every single comfort button at once
- You can control the heat level perfectly by adjusting the jalapeño seeds, making it work for everyone at the table
02 -
- Adding the cheese slowly and at the right temperature prevents it from separating and becoming grainy
- Using room temperature cream cheese makes all the difference between a silky smooth soup and one with tiny unmelted bits
03 -
- Reserve a few jalapeño slices to garnish the bowls, giving everyone a preview of the heat level
- Let the soup rest off the heat for 5 minutes before serving to allow the flavors to meld together