Description
A rich, tangy, and deeply comforting soup that blends the smoky heat of fresh jalapeños with the cool creaminess of cream cheese and sharp cheddar. It offers a velvety smooth texture with just enough kick to wake up your taste buds.
Ingredients
Scale
- 4–5 medium fresh jalapeño peppers
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups chicken broth (low-sodium)
- 8 ounces cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup heavy cream
- 1 teaspoon cumin
- Salt and black pepper to taste
- Optional toppings: crumbled bacon, extra shredded cheese, sour cream, chopped green onions
Instructions
- Heat butter in a large stockpot over medium heat. Add diced onion and cook until translucent and soft, about 3-4 minutes.
- Add chopped jalapeños and cook for 1-2 minutes until fragrant. Add minced garlic and cook for 30 seconds, being careful not to burn.
- Sprinkle flour over the onion and jalapeño mixture. Stir constantly for 1-2 minutes to create a roux and cook out the raw flour taste.
- Slowly pour in chicken broth while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 5 minutes until slightly thickened.
- Blend about half of the soup using an immersion blender or standard blender to create a smooth base while leaving some chunks for texture.
- Return soup to pot if using a standard blender. Reduce heat to low. Add softened cream cheese one cube at a time, stirring until melted.
- Add shredded cheddar cheese and heavy cream. Stir gently until cheese is completely melted and soup is smooth. Do not boil.
- Season with salt, black pepper, and cumin to taste. Serve hot with desired toppings.
Notes
For less heat, remove seeds and membranes from jalapeños. For more heat, leave them in. Use block cream cheese rather than spreadable for best texture. Shred cheddar yourself to avoid anti-caking agents. If soup is too thick, add more broth; if too thin, simmer uncovered. Keep heat low when melting cheese to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Carbohydrates: 12
- Fiber: 1
- Protein: 15
Keywords: jalapeño popper soup, creamy soup, spicy soup, comfort food, easy dinner, game day food, cheese soup