Spicy Jalapeño Popper Soup with Grilled Cheese Dippers

Spicy Jalapeño Popper Soup with Grilled Cheese Dippers

Ingredients

For the Spicy Jalapeño Popper Soup:

1 tablespoon olive oil

1 medium yellow onion, finely diced

3 cloves garlic, minced

4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)

2 cups cream cheese, softened to room temperature

1 cup sharp cheddar cheese, shredded

1 cup diced jalapeños (use fresh for heat or pickled for a tangy twist)

1 teaspoon smoked paprika

1/2 teaspoon ground cumin (optional, for earthy depth)

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1 cup heavy cream (or whole milk for a lighter consistency)

2 tablespoons fresh cilantro, chopped (optional, for garnish)

For the Grilled Cheese Dippers:

4 slices sandwich bread (sourdough, white, or whole wheat all work well)

2 tablespoons unsalted butter, softened

1 cup shredded cheddar cheese (or a mix like mozzarella and cheddar for extra meltiness)

Instructions:

For the Soup:

Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Simmer the base

Pour in the chicken or vegetable broth. Add smoked paprika, cumin (if using), salt, and pepper. Stir and let simmer for about 5 minutes to deepen the flavor.

Melt in the cheeses

Reduce the heat slightly and stir in the softened cream cheese until fully melted and smooth. Add the shredded cheddar and stir until completely incorporated.

Add jalapeños and simmer

Mix in the diced jalapeños (fresh for heat, pickled for tang). Simmer for another 5–10 minutes, allowing the flavors to develop. Adjust the thickness with extra broth or water if needed.

Finish with cream

Pour in the heavy cream (or milk for a lighter version), stirring gently until the soup is velvety and well blended. Taste and adjust salt and pepper to your liking.

Serve and garnish

Ladle the hot soup into bowls and top with freshly chopped cilantro if desired.

For the Grilled Cheese Dippers:

Assemble the sandwiches

Spread butter on one side of each slice of bread. On the unbuttered side of two slices, sprinkle shredded cheddar cheese evenly. Top with the remaining bread, buttered side facing out.

Grill to golden perfection

In a skillet over medium heat, grill the sandwiches for 3–4 minutes per side until the bread is crispy and golden and the cheese has melted completely.

Cut into dippers

Transfer to a cutting board and slice into strips or bite-sized squares for dipping.

Serve and Enjoy

Pair each bowl of soup with a handful of grilled cheese dippers. Dunk, scoop, and savor the bold heat and creaminess in every bite.