Description
This Spicy Jalapeño Popper Soup with Grilled Cheese Dippers combines the creamy, cheesy goodness of a jalapeño popper with a comforting bowl of warming soup. Infused with fresh jalapeños, sharp cheddar, mozzarella, and cream cheese, the soup is rich yet balanced by a touch of smoky paprika and cumin. Paired perfectly with crispy, golden grilled cheese strips for dipping, this dish is a crowd-pleaser ideal for cozy lunches or dinners, blending spicy, creamy, and crunchy textures in each bite.
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 (your choice of 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 Onion: Add the chopped onion and sauté for 4-5 minutes, until soft and translucent.
- Add Garlic and Jalapeños: Add the minced garlic and chopped jalapeños. Sauté for another 2-3 minutes until fragrant.
- Create Roux: Sprinkle in the flour and stir continuously for 1 minute to form a roux, which will help thicken the soup.
- Add Broth: Gradually pour in the chicken broth, stirring constantly to avoid lumps, then bring the soup to a simmer.
- Add Dairy and Cheese: Stir in the milk or cream, then add the softened cream cheese, shredded cheddar, and shredded mozzarella cheeses.
- Melt and Blend: Stir continuously until all the cheeses have melted and the soup is creamy and smooth.
- Season: Add smoked paprika, cumin, salt, and pepper to taste, adjusting the seasoning according to your preference.
- Simmer and Thicken: Cook for another 5-10 minutes, stirring occasionally, to let the soup thicken to your desired consistency.
- Adjust Consistency: If the soup gets too thick, add a bit more milk or chicken broth to thin it out.
- Prepare Grilled Cheese Dippers: Heat a skillet or griddle over medium heat.
- Butter Bread: Butter one side of each slice of bread evenly.
- Assemble Sandwiches: Place the shredded cheddar and mozzarella cheese between two slices of bread with the buttered sides facing out. You may add a pinch of garlic or onion powder for extra flavor.
- Grill Sandwiches: Cook the sandwiches for 3-4 minutes per side, or until the bread is golden brown and crispy and the cheese is melted inside.
- Cut Dippers: Remove the grilled cheese sandwiches from the heat and slice them into smaller, bite-sized strips perfect for dipping.
- Serve Soup: Ladle the spicy jalapeño popper soup into bowls.
- Garnish: Optionally, garnish the soup with fresh cilantro or green onions for an added fresh note.
- Serve Together: Serve the grilled cheese dippers alongside the soup for dipping and enjoying together.
Notes
- Adjust jalapeño quantity based on your desired spice level.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Heavy cream can substitute whole milk for a richer, creamier soup.
- Use fresh bread with good crust for best grilled cheese results.
- You can add a pinch of garlic or onion powder to the grilled cheese for extra flavor.
- If the soup is too spicy, add extra milk or cream to tone it down.
- This soup thickens as it cools; adjust consistency with broth or milk before serving.
