Jalapeño Popper Tomato Soup (Printer-Friendly Version)
# What You'll Need:
→ For the Soup
01 -
2 tablespoons olive oil
02 -
1 medium onion, chopped
03 -
3 garlic cloves, minced
04 -
2–3 fresh jalapeños, seeded and diced
05 -
1 can (28 oz) crushed tomatoes
06 -
2 cups chicken or vegetable broth
07 -
1 teaspoon smoked paprika
08 -
½ teaspoon cumin
09 -
½ teaspoon salt
10 -
¼ teaspoon black pepper
11 -
4 ounces cream cheese, softened
12 -
1 cup heavy cream
13 -
1 cup shredded sharp cheddar cheese
→ For Garnish
14 -
4 slices of bacon, cooked and crumbled (optional)
15 -
Fresh cilantro or green onions, for garnish
# Let's Cook!:
01 -
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and diced jalapeños, cooking for another 2–3 minutes until fragrant.
02 -
Pour in the crushed tomatoes and chicken or vegetable broth. Stir in smoked paprika, cumin, salt, and black pepper. Bring the mixture to a simmer and cook for 15–20 minutes to blend the flavors.
03 -
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend carefully, then return it to the pot.
04 -
Reduce the heat to low. Stir in the softened cream cheese, heavy cream, and shredded cheddar cheese. Mix until the cheeses are fully melted and the soup is smooth and creamy.
05 -
Taste the soup and adjust the seasoning, adding more salt, pepper, or jalapeños for extra heat if desired.
06 -
Ladle the soup into bowls and garnish with crumbled bacon, fresh cilantro or green onions, and a sprinkle of cheddar cheese. Serve hot with crusty bread or crackers.
# Cook's Notes:
01 -
For a spicier soup, leave the seeds in the jalapeños or add an extra jalapeño.
02 -
Use vegetable broth to make this soup vegetarian.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.