Description
Cozy up with creamy Spicy Jalapeño Popper Soup with Grilled Cheese Dippers—a comforting and flavorful dish combining spicy jalapeño heat, rich creaminess, and cheesy goodness. Perfect for chilly evenings or whenever you crave a warm, zesty meal, this recipe pairs luscious jalapeño-infused soup with buttery grilled cheese sticks for dipping, making it an irresistible comfort food with a gourmet twist.
Ingredients
Scale
Soup Base
- 2–3 fresh jalapeños, finely chopped (seeds removed for less heat)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour (or gluten-free flour blend for GF version)
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 2 cups milk or half-and-half
- 4 ounces cream cheese, softened
- 1 1/2 cups sharp cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled (optional)
Grilled Cheese Dippers
- 8 slices sandwich bread (white, sourdough, or brioche recommended; gluten-free if needed)
- 8 ounces sharp cheddar cheese, sliced or shredded
- Butter, for spreading
Optional Variations & Add-Ins
- 1/2 cup diced bell peppers or corn (veggie lover’s option)
- Plant-based cream cheese and cheddar alternatives (for dairy-free version)
- Additional serrano peppers or cayenne pepper (for extra heat)
- 1 cup shredded rotisserie chicken or cooked sausage (protein boost)
- Pepper jack or smoked gouda cheese (alternative cheese choices)
Instructions
- Prepare the Aromatics and Jalapeños: Finely chop the onions, garlic, and jalapeños (remove seeds for less heat). Sauté them in butter over medium heat until fragrant and softened, creating the flavor foundation for the soup.
- Make the Roux: Sprinkle flour over the softened vegetables and cook, stirring constantly, for about 1 minute to remove the raw flour taste. This roux will thicken the soup and give it a creamy texture.
- Add Liquids and Simmer: Slowly whisk in the chicken broth followed by milk or half-and-half. Bring the mixture to a gentle simmer while stirring until the soup thickens slightly.
- Incorporate the Cheeses and Cream Cheese: Lower the heat and gradually stir in softened cream cheese and shredded cheddar until completely melted and smooth, blending fully into the soup base.
- Cook the Grilled Cheese Dippers: Butter one side of each bread slice. Place cheddar cheese between two slices (buttered sides out). Grill in a pan over medium heat until golden brown on each side. Remove and slice into sticks for dipping alongside the soup.
- Serve and Enjoy: Ladle the warm soup into bowls and serve with freshly made grilled cheese dippers for a cozy, interactive meal.
Notes
- Control the Heat: Remove seeds and membranes from jalapeños to reduce spiciness without losing flavor.
- Smooth Soup Texture: Use an immersion blender for a creamier consistency while retaining some vegetable texture.
- Cheese Quality Matters: Use freshly shredded cheese for better melting and enhanced flavor.
- Grill Cheese Evenly: Cook grilled cheese dippers over medium heat for a perfectly crisp crust and melty interior.
- Make Ahead: Soup flavors deepen when refrigerated overnight; reheat gently before serving.
- Vegetarian Version: Substitute chicken broth with vegetable broth and omit bacon or use smoked paprika for smokiness.
- Gluten-Free Option: Use gluten-free flour for the roux and gluten-free bread or crackers for dippers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Stovetop and Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl soup with grilled cheese dippers
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: jalapeño soup, spicy soup, jalapeño popper soup, grilled cheese dippers, comfort food, creamy soup, appetizer