Description
This recipe brings together the best of both worlds – the sophisticated comfort of a restaurant-quality soup and the nostalgic joy of grilled cheese and soup night. The jalapeños provide just enough heat to warm you from the inside out, while cream cheese and sharp cheddar create that signature popper creaminess we all love.
Ingredients
For the Soup Base:
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 6–8 fresh jalapeños, seeded and diced (adjust to taste preference)
- 2 poblano peppers, roasted and diced
- 4 cups low-sodium chicken broth (vegetable broth for vegetarian option)
- 8 oz cream cheese, softened and cubed
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
For the Grilled Cheese Dippers:
- 8 slices thick-cut bread (sourdough or Texas toast work beautifully)
- 6 tablespoons butter, softened
- 2 cups sharp cheddar cheese, grated
- 4 strips bacon, cooked and crumbled (optional)
- 2 tablespoons fresh chives, chopped
Garnish Options:
- Crispy bacon bits
- Sliced jalapeños
- Sour cream dollops
- Fresh chives or green onions
- Crushed tortilla chips for extra crunch
Substitution Notes: For a lighter version, substitute Greek yogurt for half the cream cheese, or use milk instead of heavy cream. Gluten-free bread works perfectly for the dippers, and those avoiding dairy can use cashew cream and nutritional yeast for a plant-based version.
Instructions
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and fragrant. The kitchen will start to smell amazing at this point! Add the minced garlic, diced jalapeños, and roasted poblanos. Cook for another 3-4 minutes, stirring frequently to prevent the garlic from burning. The peppers should start to soften and release their aromatic oils.
Sprinkle the flour over the pepper mixture and stir constantly for about 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth while whisking to prevent lumps from forming. Add the smoked paprika and cumin, then bring the mixture to a gentle boil. Reduce heat and let it simmer for 10 minutes, allowing all those beautiful flavors to meld together.
Lower the heat to the gentlest setting possible. Add the cubed cream cheese, whisking continuously until it’s completely melted and incorporated. This step requires patience – rushing it can cause the cream cheese to curdle. Gradually add the grated cheddar cheese in small handfuls, whisking after each addition until smooth. The soup should be getting beautifully creamy and taking on that gorgeous golden color.
Pour in the heavy cream and stir gently. Taste and season with salt and freshly ground black pepper. Remember that cheese can be salty, so add salt gradually. The soup should coat the back of a spoon and have a luxuriously creamy texture. Keep it warm on the lowest heat setting while you prepare the grilled cheese dippers.
Heat a large skillet or griddle over medium-low heat. Butter one side of each bread slice generously. Place four slices butter-side down in the pan, then top with grated cheese, bacon bits if using, and a sprinkle of chives. Top with remaining bread slices, butter-side up. Cook for 3-4 minutes per side until golden brown and the cheese is completely melted. The key is patience here – low and slow ensures crispy exteriors without burning.
Cut each grilled cheese into strips perfect for dipping. Ladle the hot soup into bowls and add your favorite garnishes. Serve immediately with the warm grilled cheese dippers alongside.
Nutrition
- Calories: 520-580
- Fat: 38-42 grams
- Carbohydrates: 25-30 grams
- Protein: 22-25 grams