Go Back
- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3-4 jalapeños, diced (seeds removed for less heat) - 4 cups vegetable broth - 1 cup cream cheese, softened - 1 cup shredded sharp cheddar cheese - 1 cup milk (or plant-based milk) - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - Salt and pepper to taste I love using fresh ingredients to make this soup pop. Olive oil gives a rich base. Diced onion adds sweetness, while garlic brings in a punch. Add diced jalapeños for that spicy kick. You can remove the seeds if you want a milder flavor. Next, pour in four cups of vegetable broth. This is the heart of the soup. It adds depth and flavor. Cream cheese makes the soup creamy and rich. Sharp cheddar cheese brings a nice bite. Milk, or a plant-based option, helps to balance everything out. Spices like smoked paprika and cumin add warmth. Salt and pepper are key to bringing out all the flavors. - 4 slices of bread (your choice, like sourdough or whole grain) - 1 cup shredded mozzarella cheese for grilling - Fresh cilantro or chives for garnish (optional) For the dippers, I suggest using sourdough or whole grain bread. Both add great texture and taste. Place shredded mozzarella cheese between two slices of bread. This creates a gooey, melty treat perfect for dunking. You can garnish with fresh cilantro or chives for a nice touch. It adds color and flavor to your meal. First, heat one tablespoon of olive oil in a large pot over medium heat. Next, add one medium onion, diced, and two cloves of minced garlic. Sauté these for about five minutes. You want them to be soft and fragrant. When they smell great, you know they are done. Now, stir in three to four diced jalapeños. If you want less heat, make sure to remove the seeds. Cook the jalapeños for two to three minutes until they start to soften. Then, pour in four cups of vegetable broth. Bring it to a simmer and let it cook for ten minutes. This helps all the flavors come together. Next, lower the heat and add one cup of softened cream cheese. Stir until it melts and becomes smooth. After that, mix in one cup of shredded sharp cheddar cheese, one cup of milk, one teaspoon of smoked paprika, and half a teaspoon of cumin. Keep stirring until the cheese melts fully. Taste and add salt and pepper as needed. While your soup simmers, it’s time to make grilled cheese dippers. Preheat a skillet over medium heat. Butter one side of each slice of your choice of bread. Place one slice butter-side down in the skillet. Add one cup of shredded mozzarella cheese on top. Cover with another slice of bread, butter-side up. Grill until golden brown, about three to four minutes per side. The cheese should melt nicely. Ladle the hot jalapeño popper soup into bowls. Serve the grilled cheese dippers on the side for dunking. If you like, you can garnish with fresh cilantro or chives for a nice touch. Enjoy your warm, comforting meal! To enjoy a milder soup, remove the seeds from the jalapeños. This simple step cuts the heat. You can also swap jalapeños for poblano peppers. They add flavor without the spice. Use oat milk or almond milk for a plant-based option. For cream cheese, try cashew cream or a store-bought vegan cream cheese. Shredded vegan cheese works well too. Add spices like cayenne or garlic powder for a kick. A squeeze of lime juice brightens the soup. Top with crispy bacon bits for a savory touch. To make it lighter, use less cream cheese and more broth. {{image_2}} You can boost your soup with great add-ins. Try adding some black beans or corn for texture. Chopped spinach or kale can also add color and nutrients. For cheese lovers, you can swap sharp cheddar for pepper jack. This gives a spicy kick and adds depth to the flavor. Grilled cheese is a classic dipper, but you can mix it up! Use different bread types like rye or ciabatta. Each bread brings its own taste. Consider adding toppings like pesto or spicy mustard to your grilled cheese. These give a tasty twist that will surprise your taste buds. Pair your soup with crunchy sides. A simple green salad adds freshness. You can also serve tortilla chips for a fun crunch. If you want a light appetizer, try veggie sticks with ranch dip. These sides make your meal more exciting and balanced. Store leftover soup in an airtight container. Make sure it cools to room temp first. Place it in the fridge for up to four days. Reheat on the stove over low heat. Stir often to prevent sticking. You can use a microwave too. Heat in short bursts, stirring in between. You can freeze the soup and dippers separately. For the soup, let it cool completely. Pour it into freezer-safe containers. Leave some space at the top for expansion. For the dippers, wrap them tightly in plastic wrap. Place both items in the freezer for up to three months. To thaw, move the soup to the fridge overnight. Reheat on the stove or microwave. For dippers, bake in the oven until warm. Enjoy the soup within four days when refrigerated. When frozen, aim to use it within three months for best taste. Look for signs of spoilage, like strange smells or off colors. If it looks or smells bad, it’s best to toss it. Always trust your senses for safety. Yes, you can make this soup ahead of time. Cook the soup, let it cool, and store it in the fridge. When you’re ready to eat, just reheat it on the stove. This soup tastes even better the next day as the flavors deepen. If you don’t have cream cheese, you can use sour cream or Greek yogurt. Both will add creaminess. You can also try using cashew cream for a dairy-free option. These alternatives keep the soup rich and tasty. The spice level depends on the jalapeños. Remove the seeds for less heat. If you want more spice, add extra diced jalapeños or a dash of hot sauce. You can adjust the heat to fit your taste. Yes, you can use frozen jalapeños. They work well in this soup. Just thaw them first and chop them. Fresh jalapeños add a crunch, but frozen ones still bring great flavor. Absolutely! This soup is perfect for meal prep. You can store it in individual containers. It keeps well in the fridge for up to three days. Just make sure to pack your grilled cheese dippers separately to keep them fresh. You now have the perfect recipe for Jalapeño Popper Soup. We covered the key ingredients like creamy cheeses and spices. You learned step-by-step how to make the soup and its tasty grilled cheese dippers. Remember to adjust spice levels to fit your taste. Feel free to explore variations and storage tips to keep things fresh. This dish is great for meal prep, too. Enjoy each comforting bowl paired with your dippers for a delightful experience. Happy cooking!

Jalapeño Popper Soup with Grilled Cheese Dippers

Warm up to a bowl of creamy jalapeño popper soup paired with irresistible grilled cheese dippers! This comforting combo is bursting with flavor and is perfect for chilly evenings. With just a few simple ingredients, you can create a delicious meal that your whole family will love. Don’t miss out on this unique twist on classic comfort food. Click through to discover the full recipe now! #JalapenoPopperSoup #ComfortFood #GrilledCheese #SoupSeason
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

3-4 jalapeños, diced (seeds removed for less heat)

4 cups vegetable broth

1 cup cream cheese, softened

1 cup shredded sharp cheddar cheese

1 cup milk (or plant-based milk)

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper to taste

4 slices of bread (your choice, like sourdough or whole grain)

1 cup shredded mozzarella cheese for grilling

Fresh cilantro or chives for garnish (optional)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until they are soft and fragrant, about 5 minutes.

    Add Jalapeños: Stir in the diced jalapeños and cook for an additional 2-3 minutes until they begin to soften.

      Pour in Broth: Add the vegetable broth to the pot and bring to a simmer. Allow it to cook for 10 minutes to meld the flavors.

        Creamy Base: Lower the heat and stir in the cream cheese until melted and smooth.

          Cheese it Up: Add the shredded sharp cheddar cheese, milk, smoked paprika, and cumin. Stir continuously until the cheese is fully melted and incorporated into the soup. Season with salt and pepper to taste.

            Prepare Grilled Cheese Dippers: While the soup simmers, preheat a skillet over medium heat. Butter one side of each slice of bread. Assemble the sandwiches by placing shredded mozzarella cheese between two slices of bread with the buttered side out. Grill each sandwich until golden brown on both sides and the cheese is melted, about 3-4 minutes per side.

              Serve: Ladle the hot jalapeño popper soup into bowls and serve with the grilled cheese dippers alongside for dunking.

                Garnish: Top with chopped cilantro or chives if desired for a fresh finish.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4