Description
A cozy, creamy, and spicy soup inspired by jalapeño poppers, paired with crispy grilled cheese dippers for the perfect comfort food combo.
Ingredients
Scale
- 3 medium jalapeños, diced (about 75g), seeds and membranes removed for milder heat
- 8 oz (225g) cream cheese, softened (full-fat recommended)
- 1 cup (100g) sharp cheddar cheese, shredded
- 4 cups (960ml) low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 medium onion, diced (about 150g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 3 tablespoons (45g) unsalted butter
- 1 cup (240ml) whole milk
- 3 tablespoons (24g) all-purpose flour
- Salt and pepper, to taste
- 8 slices sturdy sandwich bread (sourdough or hearty white bread preferred)
- 8 oz (225g) extra sharp cheddar cheese, sliced for sandwiches
- Butter for grilling sandwiches
Instructions
- Prep your ingredients: dice jalapeños (remove seeds for mild), chop onion, mince garlic, shred sharp cheddar cheese, and slice sandwich bread.
- In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook for 3 minutes until translucent.
- Add minced garlic and jalapeños; cook for 2 minutes until fragrant.
- Sprinkle flour over the sautéed veggies and stir constantly for about 2 minutes to cook out raw flour taste.
- Slowly whisk in chicken broth and milk, ensuring no lumps. Bring to a gentle simmer and cook for 5 minutes until slightly thickened.
- Lower heat to medium-low. Add cream cheese cubes and stir until melted and smooth.
- Slowly add shredded cheddar cheese, stirring constantly until melted and soup is creamy. Season with salt and pepper to taste.
- While soup simmers, heat a skillet or griddle over medium heat. Butter one side of each bread slice generously.
- Place four slices butter-side-down on skillet, top with cheddar slices, then sandwich with remaining bread slices butter side up.
- Grill sandwiches for 3-4 minutes per side, pressing gently, until golden brown and cheese is melted. Cut sandwiches into strips for dipping.
- Ladle soup into bowls and serve hot with grilled cheese dippers on the side.
Notes
Remove jalapeño seeds for milder heat or add cayenne/hot sauce for more spice. Use full-fat cream cheese for best texture. Grate cheddar cheese fresh to avoid grainy soup. Butter generously when grilling sandwiches for crispy crust. Simmer soup gently to prevent cheese separation. Soup can be made ahead and reheated gently; grill cheese dippers fresh for best texture. Avoid microwaving grilled cheese to keep crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl of soup with
- Calories: 430
- Sugar: 4
- Sodium: 540
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 35
- Fiber: 3
- Protein: 18
Keywords: jalapeño popper soup, spicy soup, grilled cheese dippers, comfort food, creamy soup, cheesy soup, easy soup recipe