Spicy Jalapeño Popper Soup Dippers (Printable View)
Creamy spicy soup with crispy cheesy dippers for a comforting, flavorful meal
# What You'll Need:
→ For the Soup
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 (reserve some seeds for extra heat, optional)
06 - 1 red bell pepper, diced
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon cayenne pepper (optional, for extra heat)
10 - 3 tablespoons all-purpose flour
11 - 4 cups vegetable broth
12 - 1 (8 oz) block 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
16 - Salt and black pepper to taste
17 - 2 green onions, thinly sliced (for garnish)
18 - 4 slices cooked crispy bacon, crumbled (optional, for garnish)
→ For the Grilled Cheese Dippers
19 - 8 slices sandwich bread
20 - 4 tablespoons unsalted butter, softened
21 - 1 cup shredded sharp cheddar cheese
22 - 1/2 cup shredded Monterey Jack cheese
# How-To Steps:
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 have softened.
03 - Stir in smoked paprika, ground cumin, and cayenne pepper. Cook for 1 minute until fragrant, being careful not to burn the spices.
04 - Sprinkle flour over the vegetables, stirring constantly for 2-3 minutes to cook out the raw flour taste and create a thickening base.
05 - Gradually pour in the vegetable broth while whisking continuously to prevent lumps. Bring to a simmer and cook for 10 minutes to thicken slightly.
06 - Add cubed cream cheese to the simmering soup, stirring until completely melted and incorporated into the broth.
07 - Add shredded sharp cheddar and Monterey Jack cheeses, stirring until fully melted and the soup becomes smooth and creamy.
08 - Stir in whole milk and season the soup generously with salt and black pepper to taste. Simmer gently for another 5 minutes to meld flavors.
09 - Use an immersion blender to purée the soup to your preferred consistency—completely smooth or with some texture remaining.
10 - Maintain soup on low heat while preparing the grilled cheese dippers, stirring occasionally to prevent sticking.
11 - Butter one side of each bread slice. Place 4 slices butter-side down in a skillet over medium heat. Top with shredded cheddar and Monterey Jack cheeses, then cover with remaining bread slices, butter-side up.
12 - Cook sandwiches for 2-3 minutes per side until golden brown and crispy, and cheese is completely melted through.
13 - Remove grilled cheese sandwiches from the skillet and cut each into 3-4 strips for easy dipping into the soup.
14 - Ladle hot soup into serving bowls. Garnish with thinly sliced green onions and crumbled bacon if desired. Serve immediately with grilled cheese dippers on the side.
# Expert Advice:
01 -
- The combination of smoky heat and velvety creaminess hits every comfort craving in one bowl
- Dipping crispy grilled cheese strips into spicy soup transforms dinner into something playfully nostalgic
02 -
- Adding cold cream cheese to hot soup creates lumps that never fully dissolve, so let it come to room temperature first.
- The soup continues to thicken as it sits, so keep extra warm milk on hand if you need to thin it before serving.
03 -
- For the smoothest soup blend, let it cool slightly before pureeing so hot liquid does not splash everywhere
- Cutting the grilled cheese into triangles instead of strips creates more crispy edges for maximum crunch