Spicy Jalapeño Popper Soup with Grilled Cheese Dippers
A creamy, spicy, and comforting Spicy Jalapeño Popper Soup paired perfectly with golden, melty Grilled Cheese Dippers. This dish blends fresh jalapeños, cream cheese, cheddar, and heavy cream into a luscious soup with crispy buttery grilled cheese sticks for dipping. Ideal for chilly nights, game day, or casual get-togethers, this versatile recipe can be customized to your preferred spice level and dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Stovetop & Grilling
- Cuisine: American
- Diet: Vegetarian (can be adapted to gluten free with bread substitute)
Ingredients
Scale
For the Soup:
- 2–3 fresh jalapeños, diced (remove seeds for less heat)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 4 ounces cream cheese, softened
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup heavy cream
- Salt and pepper, to taste
For the Grilled Cheese Dippers:
- 8 slices sturdy bread (such as sourdough or white bread)
- 1 ½ cups shredded sharp cheddar cheese (or cheese of choice)
- Butter, for spreading on bread slices
Optional Garnishes:
- Chopped fresh cilantro or green onions
- Crumbled cooked bacon
- Extra shredded cheese
Instructions
- Prepare the Jalapeños and Base: Finely dice the fresh jalapeños, removing seeds if you prefer less heat. Sauté the jalapeños with diced onion and minced garlic in butter over medium heat until fragrant and softened, approximately 5 minutes.
- Make the Roux: Sprinkle flour over the sautéed vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste while forming a thickening base for the soup.
- Add Broth and Simmer: Gradually whisk in chicken or vegetable broth, ensuring a smooth blend with the roux. Bring the mixture to a simmer and cook gently until it thickens, about 10 minutes.
- Incorporate Cheese and Cream: Reduce heat to low, then add softened cream cheese, shredded cheddar, and heavy cream. Stir continuously until cheeses are fully melted and the soup is silky and rich.
- Season and Blend: Taste the soup and season with salt, pepper, and any preferred spices. Optionally, use an immersion blender to partially or fully blend the soup for a smoother texture, being careful not to overblend if you want a bit of chunkiness.
- Make Grilled Cheese Dippers: Butter one side of each bread slice. Place shredded cheddar or preferred cheese between two bread slices, buttered sides out. Grill in a hot skillet over medium heat until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Slice grilled sandwiches into strips for dipping.
Notes
- De-seed jalapeños for milder heat or leave seeds in for extra spice.
- Use freshly shredded cheese instead of pre-shredded for better melt and flavor.
- Simmer soup gently to deepen flavors and prevent curdling.
- Grill cheese dippers over medium heat to avoid burning while achieving a golden crust.
- Serve grilled cheese dippers immediately for the best crunch and melty cheese experience.
Nutrition
- Serving Size: 1 bowl soup with grilled cheese dippers
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 85 mg
Keywords: spicy soup, jalapeño popper soup, grilled cheese dippers, comfort food, cheesy soup, appetizer, spicy appetizer, game day recipe