Spicy Jalapeño Popper Soup (No Bacon)
Creamy, cheesy, and packed with flavor, this Spicy Jalapeño Popper Soup delivers all the comforting zest of the classic appetizer in a convenient soup form. Perfect for spicy food lovers seeking a unique twist. This version is vegetarian-friendly (no bacon) and easy to whip up for any busy weeknight. Bold jalapeño and melty cheese make every spoonful irresistible.
Ingredients
- 2 tbsp olive oil
- 1 small onion diced
- 3-4 fresh jalapeños deseeded and chopped
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 4 cups vegetable broth
- 1 cup whole milk or cream
- 4 oz cream cheese cubed
- 1½ cups shredded cheddar cheese
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Optional: chopped green onions and extra jalapeños for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and jalapeños until softened, about 4min.
- Stir in garlic and cook for 1min.
- Sprinkle in flour; cook for 1-2min, stirring constantly.
- Gradually whisk in vegetable broth.
- Add milk or cream; bring soup to a gentle simmer.
- Stir in cream cheese until melted.
- Add cheddar cheese, smoked paprika, salt, and pepper.
- Simmer 10-15min, stirring occasionally, until soup thickens slightly.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with green onions and jalapeños if desired.
Notes
- For extra spice, leave some of the jalapeño seeds in.
- Use reduced fat cream cheese for a lighter version.
- Add roasted corn or black beans for more flavor and texture.
- Make it gluten-free by using cornstarch instead of flour.
- Soup thickens as it sits; thin with extra broth if desired.
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