Spicy Jalapeño Popper Soup With Grilled Cheese Dippers (Print Version)
Creamy, spicy soup with cheesy grilled bread dippers. Bold flavors and comforting texture in every bite.
# 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 and Spices
05 - 4 large jalapeños, seeds removed and finely diced
06 - 1 red bell pepper, diced
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 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
# Steps:
01 - Heat butter and olive oil in a large pot or Dutch oven over medium heat. Add onion and sauté until translucent, about 4 minutes.
02 - Add garlic, jalapeños, and red bell pepper. Cook for 5 minutes, stirring occasionally, until softened.
03 - Stir in smoked paprika, cumin, and cayenne pepper. Cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables, stirring constantly for 2–3 minutes to cook the flour.
05 - Gradually pour in vegetable broth, whisking until smooth. Bring to a simmer and cook for 10 minutes.
06 - Add cream cheese cubes, stirring until melted and incorporated. Add cheddar and Monterey Jack cheeses, stirring until melted.
07 - Stir in milk and season with salt and pepper to taste. Simmer gently for 5 minutes. Use an immersion blender to blend to desired consistency. Keep warm on low heat.
08 - Butter one side of each bread slice. Place 4 slices butter-side down on a skillet over medium heat. Top with both cheeses, then cover with remaining bread slices butter-side up.
09 - Cook 2–3 minutes per side until golden brown and cheese is melted. Remove from heat and cut each sandwich into strips for dipping.
10 - Ladle soup into bowls. Garnish with green onions and optional bacon. Serve with grilled cheese dippers on the side.
# Expert Tips:
01 -
- This soup transforms everything you love about jalapeño poppers into a bowl thats somehow even more satisfying than the original appetizer
- The grilled cheese dippers create the perfect nostalgic dunking experience that takes you right back to childhood soup nights
02 -
- The soup thickens considerably as it cools so if it looks thin while simmering do not be tempted to add more flour
- When blending hot soup fill your blender only halfway and hold the lid down with a towel to prevent any unfortunate explosions
03 -
- Cutting your grilled cheese into thirds instead of strips gives you more surface area for that perfect cheese pull
- If you want to make this lighter use half and half instead of whole milk and reduce the cream cheese slightly