Description
A rich and creamy soup that combines the spicy warmth of jalapeños with the delightful texture of cream cheese and cheddar, served with crispy grilled cheese dip.
Ingredients
Scale
- 4 fresh jalapeños, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 1 cup milk
- Salt and pepper to taste
- 2 slices of bread
- Cheese for grilled cheese (e.g., cheddar or gouda)
Instructions
- Heat a large pot over medium heat and sauté jalapeños, onion, and garlic until soft and fragrant, about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and stir in cream cheese and milk until well combined and creamy, about 3-5 minutes.
- Add shredded cheddar cheese gradually, stirring until melted and season with salt and pepper.
- Prepare grilled cheese by placing two slices of bread on a board and topping with cheese, then toast in a pan over medium heat until golden brown.
- Serve the soup in bowls with the grilled cheese dip on the side.
Notes
You can make the soup ahead of time and reheat when ready to serve. Experiment with spices to elevate flavors further.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg