This low-carb, cheesy soup has all of the flavor and spice of jalapeno poppers

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Take everything you love about broccoli-cheese soup and add a hint of spice. The result? This low-carb jalapeno popper soup that's chock-full of flavor and is effortlessly comforting, especially with cooler weather ahead. Few things satisfy like a bowl of hot, flavorful soup.
To make this soup extra creamy, you'll use a combination of cream cheese, cheddar and a bit of heavy cream. It's decadent and luscious, and yet it's easy enough to make and enjoy for a weeknight dinner. Blending half of the soup gives it a nice thickness while also allowing the soup to keep some texture.
Cooktop Cove
Low-Carb Jalapeno Popper Soup
20 minutes
40 minutes
1 hour
4 slices raw bacon
1 tablespoon butter
1 onion, minced
2 cloves garlic, minced
6 large jalapeno peppers, seeds and membranes removed, minced
1 head broccoli, cut into small, bite-sized florets
6 cups chicken broth
1/2 cup heavy cream
8 ounces cream cheese
1 1/2 cups shredded cheddar cheese
Salt and pepper, to taste
Place the bacon in a cold Dutch oven, and slowly heat over medium heat. Cook the bacon until crisp. Remove, leaving behind the rendered fat, and set aside.
Add the butter to the pot, followed by the onion. Season with a pinch of salt and cook, stirring occasionally, until soft and slightly browned, about 10-15 minutes.
Add the garlic and jalapeno, and cook until just fragrant, about 1 minute. Add the broccoli florets and the chicken broth.
Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the broccoli is tender, about 15 minutes.
Place half of the soup into a blender . Note: You may need to work in batches -- it's important to never fill a blender more than halfway with a hot liquid. Blend until smooth, then return to the pot. Stir in the cream and cream cheese, then remove from the heat and stir in the cheddar. Season to taste with salt and pepper.
Serve garnished with the crumbled, cooked bacon.
Pro tip: If you don't want to bother with the blender, use an immersion blender, and blend the soup right in the pot.
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