Spicy Jalapeño Popper Soup (Print View)
Creamy, spicy jalapeño soup served with crispy cheesy grilled bread strips.
# 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
→ Liquids and Dairy
11 - 4 cups vegetable broth
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
# Step-by-Step Directions:
01 - Heat butter and olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until translucent, approximately 4 minutes.
02 - Add garlic, jalapeños, and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until vegetables have softened.
03 - Stir in smoked paprika, cumin, and cayenne pepper. Cook for 1 minute until spices become fragrant.
04 - Sprinkle flour over the vegetable mixture, stirring constantly for 2 to 3 minutes to cook out the raw flour taste.
05 - Gradually pour in vegetable broth while whisking continuously to prevent lumps. Bring to a simmer and cook for 10 minutes.
06 - Add cream cheese cubes, stirring until completely melted and incorporated into the soup base.
07 - Stir in cheddar and Monterey Jack cheeses until melted and smooth.
08 - Pour in milk and season with salt and pepper to taste. Simmer gently for an additional 5 minutes.
09 - Use an immersion blender to puree the soup to your preferred consistency, whether completely smooth or slightly chunky.
10 - 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.
11 - Cook sandwiches for 2 to 3 minutes per side until golden brown and cheese has melted completely.
12 - Remove sandwiches from heat and cut each into strips for dipping. Ladle soup into bowls, garnish with green onions and optional bacon crumbles. Serve with grilled cheese dippers alongside.
# Expert Suggestions:
01 -
- Its like eating a plate of jalapeño poppers without the fuss of wrapping and stuffing each one
- The creamy cheese base tames the heat perfectly so you get flavor without suffering
02 -
- Adding cold cream cheese to hot soup can cause it to seize into unappealing rubbery bits
- Blending hot soup requires caution because steam expansion can blow the lid off your blender
03 -
- Use a box grater to shred your own cheese because pre shredded cheese has anti caking agents that prevent smooth melting
- Let the soup cool slightly before blending if you are worried about splatters or steam burns