Go Back
–+ servings
Spicy Jalapeño Popper Soup with Grilled Cheese Dippers

Spicy Jalapeño Popper Soup with Grilled Cheese Dippers Bliss

Creamy Spicy Jalapeño Popper Soup with crispy Grilled Cheese Dippers is the ultimate crowd-pleasing dish perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Appetizers
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 pieces Jalapeños Substitute with poblano peppers for a milder taste.
  • 8 oz Cream Cheese Can be replaced with full-fat sour cream for a tangy twist.
  • 4 cups Chicken or Vegetable Broth Use low-sodium options to control salt content.
  • 1 cup Cheddar Cheese Swap for Monterey Jack if preferred.
  • 1 medium Onion Use shallots for a milder flavor.
  • 2 cloves Garlic Fresh garlic is recommended; use garlic powder as a substitute.
  • 1/4 cup Cilantro Optional, for garnish and freshness.
For the Grilled Cheese Dippers
  • 4 slices Bread Choose your favorite type.
  • 2 tbsp Butter Can be replaced with olive oil for a lighter option.
  • 1 cup Cheddar Cheese Use the same or mix it with other cheeses like pepper jack.

Equipment

  • blender
  • Large pot
  • Baking sheet
  • Skillet

Method
 

Soup Preparation
  1. Preheat your oven to 400°F (200°C) if roasting jalapeños. Carefully seed and chop them aside. To roast, arrange jalapeños on a baking sheet and roast for 15-20 minutes until charred.
  2. In a large pot over medium heat, drizzle in olive oil. Sauté chopped onions for 5-7 minutes until translucent. Add minced garlic and sauté for an additional minute.
  3. Stir in the chopped jalapeños and your choice of broth. Add cream cheese, stirring until melted into a smooth soup. Simmer for about 10 minutes.
  4. Mix in shredded cheddar cheese, stirring until melted. Adjust seasoning with salt and pepper.
  5. Let the soup simmer for another 5 minutes. Blend using an immersion blender or in batches for desired texture.
Grilled Cheese Preparation
  1. Heat a skillet over medium heat and butter two slices of bread. Place cheddar cheese between the slices and grill for 3-4 minutes on each side until golden brown.
  2. Slice the sandwiches into strips for dipping into the soup.
Serving
  1. Ladle the soup into bowls and garnish with cilantro, if desired. Serve with grilled cheese dippers.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Allow the soup to cool slightly before blending for a smoother consistency. Store leftovers in an airtight container in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!