Spicy Jalapeño Popper Soup Dippers (Print Page)
Creamy, spicy soup with cheesy grilled bread dippers for ultimate comfort food experience.
# 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
→ 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
→ 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 - Salt and black pepper to taste
21 - 2 green onions, thinly sliced
22 - 4 slices cooked crispy bacon, crumbled
# Directions:
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, cumin, and cayenne pepper. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Sprinkle flour over the vegetables, stirring constantly for 2-3 minutes to cook the flour and eliminate raw taste.
05 - Gradually pour in vegetable broth while whisking continuously until smooth. Bring to a simmer and cook for 10 minutes to thicken.
06 - Add cubed cream cheese to the simmering soup, stirring until completely melted and incorporated into the base.
07 - Stir in shredded sharp cheddar and Monterey Jack cheeses, continuing to stir until fully melted and smooth.
08 - Pour in whole milk and season with salt and black pepper to taste. Simmer gently for another 5 minutes to meld flavors.
09 - Use an immersion blender to puree the soup to your desired consistency, whether completely smooth or slightly chunky for texture.
10 - Butter one side of each bread slice. Place 4 slices butter-side down on a skillet over medium heat.
11 - Top each bread slice with sharp cheddar and Monterey Jack cheeses. Cover with remaining bread slices, butter-side up. Cook 2-3 minutes per side until golden brown and cheese is melted.
12 - Remove sandwiches from heat and cut each into strips for dipping into the soup.
13 - Ladle hot soup into bowls. Garnish with sliced green onions and crumbled bacon if using. Serve immediately with grilled cheese dippers alongside.
# Expert Tips:
01 -
- The cream cheese base creates this velvety texture that coats your spoon like a hug
- You get all the flavors of jalapeño poppers without the fuss of stuffing and wrapping anything
- The grilled cheese strips turn every spoonful into this perfect dunkable moment
02 -
- Blend the soup before adding the final milk or it might become too thin
- The soup continues thickening as it stands so do not panic if it seems loose at first
03 -
- Room temperature cream cheese incorporates much faster than cold from the fridge
- Grate your own cheese instead of buying pre shredded for better melting