Savory Spicy Jalapeño Popper Bisque
INGREDIENTS:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cups diced fresh jalapeños, seeds removed for less heat
4 cups vegetable broth
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 cup milk (whole milk preferred)
1 teaspoon smoked paprika
Salt and pepper, to taste
Optional Garnishes: Crumbled bacon, extra shredded cheese, sliced jalapeños, or chopped cilantro
DIRECTIONS:
Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Cook the Jalapeños:
Add the diced jalapeños to the pot and sauté for 5 minutes, stirring occasionally, until softened.
Add the Broth:
Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low and simmer for 10-15 minutes to allow the flavors to meld.
Blend the Soup:
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy. Be careful with hot liquids!
Incorporate the Creamy Ingredients:
Return the soup to the pot if using a blender. Stir in the softened cream cheese and shredded cheddar cheese until fully melted and combined.
Add the milk and smoked paprika. Stir well and heat gently, ensuring it doesn’t boil.
Season and Adjust:
Taste the soup and season with salt and pepper to your preference. Add more smoked paprika or jalapeños if you want additional heat.
Serve:
Ladle the bisque into bowls and garnish with your choice of toppings: crumbled bacon, extra cheese, sliced jalapeños, or fresh cilantro.
Tips:
For Extra Creaminess: Add 1/2 cup heavy cream or half-and-half for a richer texture.
Customize the Heat: Leave some jalapeño seeds for a spicier soup, or substitute with milder peppers if desired.