Spicy Jalapeño Popper Soup (Printable Version)
Creamy, spicy jalapeño soup paired with crispy, cheesy grilled bread strips for a satisfying comfort meal.
# 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 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
→ Garnishes
16 - 2 green onions, thinly sliced
17 - 4 slices cooked crispy bacon, crumbled
18 - Salt and black pepper to taste
→ 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 Make It:
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 garlic, 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, being careful not to burn the spices.
04 - Sprinkle flour over the vegetable mixture, stirring constantly for 2–3 minutes to cook out the raw flour taste and create a roux base.
05 - Gradually pour in vegetable broth while whisking constantly to prevent lumps. Bring to a simmer and cook for 10 minutes until slightly thickened.
06 - Add cubed cream cheese to the simmering soup, stirring continuously until completely melted and incorporated into the broth.
07 - Stir in shredded sharp cheddar and Monterey Jack cheeses one handful at a time, allowing each addition to melt before adding more.
08 - Pour in whole milk and season with salt and black pepper to taste. Simmer gently for another 5 minutes to allow flavors to meld.
09 - Use an immersion blender to purée the soup to your desired consistency, whether completely smooth or with some texture remaining.
10 - Butter one side of each bread slice generously. Place 4 slices butter-side down in a skillet over medium heat.
11 - Divide sharp cheddar and Monterey Jack cheeses evenly among the bread slices in the skillet. Top with remaining bread slices, butter-side up.
12 - Cook grilled cheese for 2–3 minutes per side until golden brown and crispy, with cheese completely melted inside.
13 - Remove sandwiches from heat and cut each into 4 strips for dipping. Ladle hot soup into bowls, garnish with green onions and bacon crumbles, and serve with dippers alongside.
# Expert Tips:
01 -
- The combination of smoky heat and creamy richness hits every craving button at once
- Dipping crispy grilled cheese strips into hot soup transforms dinner into something almost interactive and fun
02 -
- Blending hot soup can be dangerous, so never fill your blender more than halfway and always vent the lid to prevent steam explosions
- Room temperature cream cheese melts seamlessly into hot soup, while cold cream cheese creates stubborn lumps that refuse to disappear
03 -
- If your soup seems too thin after blending, simmer it uncovered for 5 to 10 minutes longer to reduce slightly
- Grating your own cheese instead of buying pre-shredded makes a remarkable difference in how smoothly it melts