In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion and sauté for about 5 minutes, until it becomes translucent and fragrant.

Once the onion is softened, sprinkle in 2 minced garlic cloves and cook for an additional minute.

Pour in 4 cups of chicken or vegetable broth, stirring gently as it combines with the sautéed onions and garlic. Bring to a gentle simmer.

Reduce the heat to low and add 8 ounces of softened cream cheese. Stir continuously until melted.

Stir in 1 cup of shredded cheddar cheese, 1 cup of diced jalapeños, and a teaspoon each of smoked paprika, salt, and pepper.

For the grilled cheese dippers, layer cheese between slices of bread, grill in a skillet for about 3-4 minutes on each side.

Ladle the hot soup into bowls and serve alongside the grilled cheese dippers.