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Spicy Jalapeño Popper Soup with Grilled Cheese Dippers

Spicy Jalapeño Popper Soup with Grilled Cheese Dippers
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Spicy Jalapeño Popper Soup with Grilled Cheese Dippers is a comforting and flavorful dish combining creamy, spicy jalapeños and rich cheeses served with crispy grilled cheese strips perfect for dipping. This recipe offers a balanced blend of smoky heat, smooth creaminess, and cheesy indulgence, ideal for chilly evenings or when craving a bold twist on classic comfort food.

Ingredients

Scale

Soup Ingredients

  • 3–4 fresh jalapeños, finely chopped (seeds removed to reduce heat, optional)
  • 4 oz cream cheese, cut into chunks
  • 1 ½ cups sharp cheddar cheese, shredded
  • 4 cups chicken broth (or vegetable broth for vegetarian version)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp butter
  • 3 tbsp all-purpose flour (or gluten-free flour/cornstarch slurry for gluten-free)
  • Salt and pepper to taste
  • Optional: ½ tsp smoked paprika or cayenne pepper
  • Optional: ¼ cup bacon bits

Grilled Cheese Dippers

  • 8 slices sandwich bread (sourdough, rye, whole wheat, or gluten-free)
  • Butter (for spreading)
  • 1 ½ cups sharp cheddar cheese, shredded

Instructions

  1. Prepare the Jalapeños and Aromatics: Finely chop fresh jalapeños, removing seeds if you prefer less heat. Sauté jalapeños, diced onions, and minced garlic in butter over medium heat until softened and fragrant, about 3-5 minutes.
  2. Make the Roux and Build the Soup Base: Sprinkle flour over the sautéed vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste. Slowly whisk in chicken broth, ensuring a smooth mixture without lumps. Bring to a gentle simmer to thicken slightly.
  3. Add Cream Cheese and Cheddar: Lower heat and add cream cheese chunks, stirring constantly until completely melted and incorporated. Add shredded sharp cheddar cheese gradually, stirring gently until you achieve a smooth, velvety soup base.
  4. Season and Simmer: Season the soup with salt, pepper, and optional smoked paprika or cayenne for extra kick. Let the soup simmer gently for 10-15 minutes to blend all flavors, stirring occasionally. Add bacon bits now if using.
  5. Prepare Grilled Cheese Dippers: While the soup simmers, butter one side of each bread slice. Place cheddar cheese between two slices (buttered sides out) and grill on medium heat until bread is golden brown and cheese is melted, about 3-4 minutes per side. Cut the sandwiches into strips or bite-sized pieces perfect for dipping.

Notes

  • Adjust jalapeño quantity and remove seeds to control spice level.
  • Use high-quality sharp cheddar and cream cheese for best flavor and melting.
  • Simmer soup gently after adding cheese to prevent graininess or curdling.
  • Cook grilled cheese on medium heat for a crispy crust and melty center.
  • A squeeze of fresh lime before serving brightens the flavor and balances richness.
  • For vegetarian version, skip bacon and use vegetable broth.
  • Use plant-based cheeses and broth for a dairy-free and vegan option.
  • For gluten-free, substitute with gluten-free flour and bread.
  • Store leftover soup in airtight container refrigerated up to 3 days; reheat gently.
  • Freeze soup without grilled cheese for up to 2 months; reheat gently before serving.
  • Reheat grilled cheese dippers in toaster oven or skillet to retain crispiness.

Nutrition

Keywords: jalapeño popper soup, grilled cheese dippers, spicy soup, comfort food, creamy soup, cheesy soup, appetizer

Find it online: https://sophiemelody.com/spicy-jalapeo-popper-soup-with-grilled-cheese-dippers/