Spicy Jalapeño Popper Soup with Grilled Cheese Dippers
A comforting bowl of creamy spicy jalapeño popper soup served with crispy grilled cheese dippers, perfect for cozy evenings.
Ingredients
For the soup
- 4 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups fresh jalapeños, diced (seeds removed for less heat)
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the grilled cheese dippers
- 4 slices bread
- 4 slices cheddar cheese for grilling
- Butter for grilling
Instructions
Preparation
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add diced onion and minced garlic, and sauté until softened and translucent, about 5–7 minutes.
- Add diced jalapeños to the pot and cook for a few minutes until they soften and release fragrance.
Simmer and blend
- Pour in the broth and bring to a boil. Reduce heat and let simmer for about 10 to 20 minutes.
- Use an immersion blender to purée the soup to your desired texture.
Finish creamy and cheesy
- Stir in cream cheese and cheddar cheese until melted and smooth. Add smoked paprika, and season with salt and pepper to taste.
Make the grilled cheese dippers
- Butter one side of each slice of bread. Place cheddar between two slices of bread, buttered sides out, and grill on medium heat until golden brown and cheese is melted, about 3–4 minutes per side.
Serve
- Serve the soup hot with grilled cheese dippers. Garnish as desired.
Notes
This recipe can be made vegetarian by using vegetable broth. Adjust the heat level by managing jalapeño seeds and consider alternatives for dairy to make it suitable for different dietary requirements.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 14gFat: 18gSaturated Fat: 10gSodium: 700mgFiber: 5gSugar: 3g
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