Description
This Spicy Jalapeño Popper Soup with Grilled Cheese Dippers is a comforting and flavorful dish that combines a creamy, spicy jalapeño-infused cheese soup with crunchy, melty grilled cheese sandwiches perfect for dipping. It’s ideal for warming up on chilly days and offers a delightful twist on traditional jalapeño poppers and grilled cheese.
Ingredients
Scale
Jalapeño Popper Soup
- 2 tablespoons butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4-5 fresh jalapeños, seeded and chopped (adjust based on desired spice level)
- 1/4 cup flour (for thickening)
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup whole milk (or heavy cream for a richer soup)
- 8 oz cream cheese, softened
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional: Fresh cilantro or green onions for garnish
Grilled Cheese Dippers
- 4 slices of bread (white, whole wheat, or sourdough)
- 4 tablespoons butter (softened)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Optional: A pinch of garlic powder or onion powder for extra flavor
Instructions
- Make the Jalapeño Popper Soup: In a large pot, melt the butter over medium heat to prepare your base.
- Sauté Onion: Add the chopped onion and cook for 4-5 minutes until soft and translucent, creating a flavorful foundation.
- Add Garlic and Jalapeños: Stir in the minced garlic and chopped jalapeños, cooking for another 2-3 minutes until fragrant and slightly softened.
- Create Roux: Sprinkle the flour over the mixture and stir continuously for 1 minute to cook out the raw flour taste and start thickening the soup.
- Add Broth: Slowly pour in the chicken broth while stirring to prevent lumps, then bring the soup to a simmer to begin developing flavor and thickness.
- Add Dairy and Cheese: Stir in the milk (or cream), then add the softened cream cheese, shredded cheddar, and shredded mozzarella cheeses, stirring constantly until fully melted and the soup is smooth and creamy.
- Season Soup: Add smoked paprika, cumin, salt, and pepper to taste, adjusting the seasonings for your perfect balance of smoky and spicy.
- Simmer to Thicken: Continue cooking the soup for an additional 5-10 minutes, stirring occasionally to thicken it to your preferred consistency.
- Adjust Thickness: If the soup gets too thick, thin it out by adding a splash of extra milk or chicken broth as needed.
- Prepare Grilled Cheese Dippers: Heat a skillet or griddle over medium heat in preparation for your sandwiches.
- Butter Bread Slices: Spread softened butter on one side of each slice of bread for a crisp, golden finish when grilled.
- Assemble Sandwiches: Place a generous amount of cheddar and mozzarella cheese between two slices of bread, ensuring the buttered sides are facing outward for perfect grilling.
- Grill Sandwiches: Cook each sandwich for 3-4 minutes per side until golden brown, crispy, and the cheese inside is fully melted.
- Cut into Dippers: Remove sandwiches from heat and slice into bite-sized strips ideal for dipping into the spicy soup.
- Serve Soup: Ladle the hot jalapeño popper soup into serving bowls.
- Garnish: Add fresh cilantro or green onions on top for a touch of freshness and color (optional).
- Serve Together: Present the grilled cheese dippers alongside the soup for dipping and enjoyment.
Notes
- Adjust the number of jalapeños to control the heat level of the soup.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use heavy cream instead of milk for an extra creamy soup.
- Try adding a pinch of garlic or onion powder to the grilled cheese for enhanced flavor.
- If you prefer a smoother soup, blend part or all of it before serving.
- Leftover soup can be stored in the fridge for up to 3 days.
- Reheat gently on the stovetop, adding extra milk or broth if needed to maintain creaminess.
