If you’re a fan of jalapeño poppers and creamy soups, this Savory Spicy Jalapeño Popper Bisque is the perfect combination of your favorite flavors. This bisque captures the essence of the classic appetizer with its bold jalapeño heat, creamy cheese base, and smoky bacon bits. It’s hearty yet sophisticated, making it ideal for cozy evenings or impressing guests at your next gathering. Whether you’re a spice lover or just looking for a unique twist on comfort food, this bisque delivers a deliciously unforgettable experience.
Ingredients
- 4 slices of bacon, diced
- 4 jalapeños, seeded and finely chopped (adjust for spice level)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup cream cheese, softened
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and black pepper, to taste
- 2 tablespoons fresh cilantro or parsley, chopped (optional, for garnish)
Preparation
Step 1: Cook the Bacon
In a large pot over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Reserve 2 tablespoons of the bacon fat in the pot.
Step 2: Sauté the Vegetables
Add the chopped jalapeños, onion, and garlic to the pot with the reserved bacon fat. Sauté over medium heat until the vegetables are softened and fragrant, about 5–7 minutes.
Step 3: Make the Roux
Stir in the butter, letting it melt completely. Add the flour and cook for 1–2 minutes, stirring constantly, to form a roux. This step ensures the bisque will have a smooth, thick consistency.
Step 4: Add the Broth and Simmer
Gradually whisk in the chicken broth to the roux, ensuring no lumps form. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 5 minutes.
Step 5: Incorporate the Cream and Cheese
Lower the heat to medium-low and stir in the heavy cream, cheddar cheese, and cream cheese. Whisk continuously until the cheeses are fully melted and the soup is creamy. Add the smoked paprika, cumin, salt, and black pepper to taste.
Step 6: Blend the Bisque (Optional)
For a smoother texture, use an immersion blender to puree the soup directly in the pot. Alternatively, blend it in batches using a countertop blender, then return it to the pot.
Step 7: Garnish and Serve
Ladle the bisque into bowls and top with crispy bacon bits and fresh cilantro or parsley if desired. Serve hot with crusty bread or tortilla chips on the side.
Variations
- Vegetarian Option: Skip the bacon and use vegetable broth instead of chicken broth. Add a smoky flavor with smoked paprika.
- Extra Spicy: Keep the seeds in some of the jalapeños or add a pinch of cayenne pepper.
- Loaded Bisque: Top with sour cream, diced avocado, or crushed tortilla chips for added texture and flavor.
Cooking Notes
- Adjust the spice level by using fewer jalapeños or substituting with milder peppers.
- For a thicker bisque, let it simmer longer to reduce the liquid, or add an extra tablespoon of flour during the roux-making step.
- Use freshly grated cheddar cheese to ensure it melts smoothly into the soup.
Serving Suggestions
- Pair this bisque with a crisp green salad or a sandwich for a complete meal.
- Serve with a side of garlic bread or cheesy breadsticks to complement the creamy, spicy flavors.
- For a fun appetizer, serve the bisque in small cups or shot glasses with a jalapeño slice garnish.
Tips
- If reheating leftovers, add a splash of chicken broth or milk to restore the creamy texture.
- Use gloves when handling jalapeños to avoid irritation from the capsaicin.
- Customize the soup’s flavor by experimenting with different cheese blends, such as pepper jack or Gouda.
Prep Time
15 minutes
Cooking Time
30 minutes
Total Time
45 minutes
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 18g
- Sodium: 720mg
- Carbohydrates: 10g
- Fat: 35g
FAQs
Q: Can I freeze this bisque?
Yes, you can freeze the bisque, but avoid adding the cheese and cream before freezing. Reheat the base and incorporate the dairy ingredients once thawed.
Q: What can I use as a garnish if I don’t like bacon?
Try crispy fried onions, croutons, or diced roasted peppers as a delicious alternative.
Q: Can I make this soup dairy-free?
Yes, substitute the heavy cream with coconut milk and use a dairy-free cheese alternative. Ensure the cream cheese is also dairy-free.
Conclusion
Savory Spicy Jalapeño Popper Bisque is a bold, flavorful twist on traditional creamy soups. The rich combination of jalapeños, cheese, and bacon creates a dish that is as comforting as it is exciting. Perfect for cozy nights, parties, or simply satisfying a craving for something spicy and indulgent, this bisque is sure to become a household favorite. Whip up a batch and experience the delightful balance of heat and creaminess today!
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Savory Spicy Jalapeño Popper Bisque
Ingredients
- 4 slices of bacon, diced
- 4 jalapeños, seeded and finely chopped (adjust for spice level)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup cream cheese, softened
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and black pepper, to taste
- 2 tablespoons fresh cilantro or parsley, chopped (optional, for garnish)
Instructions
Step 1: Cook the Bacon
In a large pot over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Reserve 2 tablespoons of the bacon fat in the pot.
Step 2: Sauté the Vegetables
Add the chopped jalapeños, onion, and garlic to the pot with the reserved bacon fat. Sauté over medium heat until the vegetables are softened and fragrant, about 5–7 minutes.
Step 3: Make the Roux
Stir in the butter, letting it melt completely. Add the flour and cook for 1–2 minutes, stirring constantly, to form a roux. This step ensures the bisque will have a smooth, thick consistency.
Step 4: Add the Broth and Simmer
Gradually whisk in the chicken broth to the roux, ensuring no lumps form. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 5 minutes.
Step 5: Incorporate the Cream and Cheese
Lower the heat to medium-low and stir in the heavy cream, cheddar cheese, and cream cheese. Whisk continuously until the cheeses are fully melted and the soup is creamy. Add the smoked paprika, cumin, salt, and black pepper to taste.
Step 6: Blend the Bisque (Optional)
For a smoother texture, use an immersion blender to puree the soup directly in the pot. Alternatively, blend it in batches using a countertop blender, then return it to the pot.
Step 7: Garnish and Serve
Ladle the bisque into bowls and top with crispy bacon bits and fresh cilantro or parsley if desired. Serve hot with crusty bread or tortilla chips on the side.
Variations
- Vegetarian Option: Skip the bacon and use vegetable broth instead of chicken broth. Add a smoky flavor with smoked paprika.
- Extra Spicy: Keep the seeds in some of the jalapeños or add a pinch of cayenne pepper.
- Loaded Bisque: Top with sour cream, diced avocado, or crushed tortilla chips for added texture and flavor.