Description
A creamy and spicy jalapeño popper soup paired perfectly with crispy grilled cheese dippers, making a comforting and flavorful meal full of cheesy goodness and a kick of heat.
Ingredients
Scale
For the Jalapeño Popper Soup:
- 2 tablespoons butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4–5 fresh jalapeños, seeded and chopped (adjust based on desired spice level)
- 1/4 cup flour (for thickening)
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup whole milk (or heavy cream for a richer soup)
- 8 oz cream cheese, softened
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional: Fresh cilantro or green onions for garnish
For the Grilled Cheese Dippers:
- 4 slices of bread (white, whole wheat, or sourdough)
- 4 tablespoons butter (softened)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Optional: A pinch of garlic powder or onion powder for extra flavor
Instructions
- Make the Jalapeño Popper Soup: In a large pot, melt the butter over medium heat.
- Sauté Aromatics: Add the chopped onion and cook for 4-5 minutes until soft and translucent.
- Add Garlic and Jalapeños: Stir in the minced garlic and chopped jalapeños; sauté for 2-3 minutes until fragrant.
- Create Roux: Sprinkle the flour over the mixture and stir continuously for 1 minute to cook the flour and form a roux.
- Add Broth: Gradually pour in the chicken broth while stirring to avoid lumps, then bring the mixture to a simmer.
- Add Dairy and Cheese: Stir in the milk or cream, then add softened cream cheese, shredded cheddar, and shredded mozzarella cheese.
- Melt Cheese: Stir continuously until all cheeses melt into a creamy smooth soup.
- Season Soup: Add smoked paprika, cumin, salt, and pepper to taste.
- Simmer and Thicken: Continue cooking the soup for 5-10 minutes, stirring occasionally until the desired thickness is reached.
- Adjust Consistency: If too thick, add a little extra milk or broth to reach perfect consistency.
- Prepare Grilled Cheese Dippers: Heat a skillet or griddle over medium heat.
- Butter Bread: Spread softened butter on one side of each bread slice.
- Assemble Sandwiches: Place cheddar and mozzarella cheese between two slices of bread with buttered sides facing out.
- Grill Sandwiches: Cook sandwiches for 3-4 minutes per side until golden brown and cheese is melted inside.
- Slice Dippers: Remove grilled sandwiches from heat and cut into bite-sized strips for dipping.
- Serve Soup: Ladle the spicy jalapeño popper soup into bowls.
- Garnish: Top with fresh cilantro or green onions if desired.
- Serve Together: Serve grilled cheese dippers alongside the soup for dipping and enjoying.
Notes
- To control heat, adjust the number of jalapeños or remove all seeds.
- Use vegetable broth for a vegetarian version.
- For a richer soup, substitute whole milk with heavy cream.
- Add garlic powder or onion powder to grilled cheese for extra flavor.
- If the soup is too thick, add more liquid gradually to avoid thinning it too much.
- Use your favorite bread type for grilled cheese dippers to customize texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
