Spicy Jalapeño Popper Soup Dippers (Printable Version)

Creamy spicy soup paired with crispy cheesy bread dippers for ultimate comfort food experience.

# 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
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon cayenne pepper
10 - 3 tablespoons all-purpose flour
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
16 - Salt and black pepper to taste
17 - 2 green onions, thinly sliced for garnish
18 - 4 slices cooked crispy bacon, crumbled (optional)

→ 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

# Directions:

01 - Heat butter and olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until translucent, approximately 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 spices become fragrant.
04 - Sprinkle flour over vegetables, 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 continuously to prevent lumps. Bring mixture to a simmer and cook for 10 minutes.
06 - Add cubed cream cheese to the simmering soup, stirring until completely melted and smoothly incorporated.
07 - Stir in shredded sharp cheddar and Monterey Jack cheeses until fully melted and combined.
08 - Pour in whole milk and season with salt and black pepper to taste. Simmer gently for an additional 5 minutes.
09 - Use an immersion blender to purée soup to desired consistency, either completely smooth or slightly chunky. Keep warm on low heat.
10 - Butter one side of each bread slice. Place 4 slices butter-side down on a skillet over medium heat. Top with equal portions of cheddar and Monterey Jack cheeses. Cover with remaining bread slices, butter-side up.
11 - Cook grilled cheese for 2-3 minutes per side until bread is golden brown and cheese is completely melted.
12 - Remove sandwiches from heat and cut each into 4 strips for dipping.
13 - Ladle hot soup into bowls. Garnish with sliced green onions and optional crumbled bacon. Serve immediately with grilled cheese dippers on the side.

# Top Tips:

01 -
  • Its basically deconstructed jalapeño poppers in soup form which means zero hand stuffing time
  • The grilled cheese dippers turn every bowl into an interactive comfort food experience
  • You get all the creamy spicy satisfaction without the fryer mess
02 -
  • Blending hot soup requires caution either let it cool slightly or vent your blender carefully to avoid explosive steam
  • The soup thickens as it cools so season slightly lighter than you think you need
  • Grilled cheese dippers are best served immediately but you can keep them warm in a 200°F oven
03 -
  • Wear gloves when seeding jalapeños unless you want to feel regret for hours
  • Grate your own cheese instead of buying pre-shredded for better melting

Return