If you’re craving a soup that’s bursting with flavor, creamy texture, and just the right amount of zest, this Savory Cheese Stuffed Banana Peppers Soup Recipe is exactly what you need. Combining the smoky sweetness of baked banana peppers with a luscious blend of cheeses and silky cream, this soup offers a unique comfort food experience that feels both indulgent and fresh. It’s the kind of dish that invites cozy evenings and satisfied smiles with every spoonful.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in balancing the flavors and creating a rich, velvety soup. They are simple, accessible, and come together beautifully to transform humble banana peppers into an extraordinary dish.
- 6 large banana peppers: The star of the soup, these mild peppers add a lovely tang and subtle heat.
- 1 cup shredded mozzarella cheese: Offers a stretchy, gooey texture that melts perfectly.
- 1 cup cream cheese, softened: Provides creaminess and binds the cheese filling smoothly.
- 1/2 cup grated Parmesan cheese: Adds a sharp, nutty flavor to brighten the cheese blend.
- 1 tablespoon olive oil: Helps sauté aromatics and drizzle over peppers for roasting.
- 1 medium onion, finely chopped: Builds a sweet, savory base for the soup’s flavor profile.
- 3 cloves garlic, minced: Brings depth and a subtle kick without overpowering the dish.
- 4 cups chicken broth: Creates a savory, flavorful liquid foundation.
- 1 cup heavy cream: Enriches the soup with a silky, luscious finish.
- 1 tablespoon fresh thyme, chopped: Adds a fragrant herbal note that complements the cheese and peppers.
- Salt and pepper to taste: Essential for seasoning and balancing the flavors.
- Optional: Crusty bread for serving: Perfect for dipping and soaking up every last bit of this savory soup.
How to Make Savory Cheese Stuffed Banana Peppers Soup Recipe
Step 1: Preparing the Oven and Peppers
First things first, preheat your oven to 375°F (190°C) so it’s ready to roast the peppers to perfection. While it heats up, carefully wash and dry those beautiful banana peppers. Slice them lengthwise and scoop out the seeds and membranes to make room for our cheesy filling. This step ensures each bite is tender without any unwanted bitterness.
Step 2: Mixing the Cheese Filling
In a mixing bowl, combine the shredded mozzarella, softened cream cheese, and grated Parmesan. Stir them together until you achieve a smooth, creamy mixture. This blend is the heart of our soup, adding richness and that irresistible gooey essence we all love.
Step 3: Stuffing and Baking the Peppers
Now, stuff each banana pepper half generously with the cheese mixture, placing them on a parchment-lined baking sheet. Drizzle a little olive oil over the stuffed peppers to help them roast evenly and develop a lightly golden top. Pop them into the oven and bake for about 20 minutes until the cheese is bubbly and beautifully browned. This step enhances the savory flavor and creates a lovely texture for the soup base.
Step 4: Creating the Soup Base
While the peppers are roasting, heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté it until translucent, about five minutes. This softens the onion and releases its sweet flavor. Then add the minced garlic and cook for another minute to awaken its aroma without burning.
Step 5: Simmering with Broth and Peppers
Pour in the chicken broth and bring the pot to a gentle simmer. Once simmering, carefully add the roasted stuffed banana peppers to the broth. The roasted peppers infuse the soup with their smoky, cheesy goodness during this simmering phase.
Step 6: Finishing the Soup
Reduce the heat to low and stir in the heavy cream and freshly chopped thyme. Let the soup simmer gently for 10 to 15 minutes to marry all the flavors together. This infusion step is what lifts the soup from good to unforgettable.
Step 7: Blending to Perfection
Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a countertop blender, and blend until smooth. The result should be a luscious, creamy soup with a hint of that peppery bite, balanced by the rich cheese.
Step 8: Seasoning and Serving
Finally, season the soup with salt and pepper to your liking. Serve it hot with a side of crusty bread, which is ideal for dipping and soaking up every last spoonful of this savory delight.
How to Serve Savory Cheese Stuffed Banana Peppers Soup Recipe
Garnishes
To take your bowl to the next level, consider topping the soup with a handful of fresh thyme leaves or a sprinkle of extra Parmesan cheese. A drizzle of olive oil or a pinch of crushed red pepper flakes can add a touch of elegance and flavor complexity.
Side Dishes
Crusty bread, garlic knots, or even a crisp green salad with a bright vinaigrette pair wonderfully with this rich soup. The contrast in textures and flavors rounds out the meal beautifully.
Creative Ways to Present
Serve the soup in rustic bowls lined with fresh herbs, or add a stuffed banana pepper half on top as an eye-catching garnish. For entertaining, mini soup shooters with a tiny stuffed pepper skewer are guaranteed to impress. Presentation can be fun and adventurous with this recipe!
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container and refrigerate for up to three days. The flavors actually deepen as the soup rests, making it even better the next day.
Freezing
This soup freezes beautifully. Store it in freezer-safe containers or bags for up to three months. Just make sure to leave some room at the top as the liquid will expand.
Reheating
Reheat gently on the stove over low heat, stirring often to prevent the cream from separating. Adding a splash of broth or cream can help restore its original creamy texture if needed.
FAQs
Can I use a different type of pepper?
While banana peppers have a mild, slightly sweet flavor perfect for this recipe, you can experiment with mild poblano or cubanelle peppers if you want a different twist, but avoid peppers that are too spicy.
Is there a vegetarian version of this soup?
Absolutely! Simply substitute the chicken broth with vegetable broth to keep all the wonderful flavors without meat products.
Can I make this soup dairy-free?
It’s a bit challenging since cheese and cream are essential here, but using dairy-free cream cheese and plant-based milk along with vegan cheese can produce a tasty alternative.
What’s the best way to blend the soup?
An immersion blender is the easiest for this soup because you can blend directly in the pot, but a countertop blender works well if you prefer to blend in batches.
How spicy is this soup?
This recipe is generally mild thanks to the nature of banana peppers. If you prefer heat, add a pinch of cayenne pepper or some chopped jalapeños when cooking the onions and garlic.
Final Thoughts
This Savory Cheese Stuffed Banana Peppers Soup Recipe is truly a comforting treasure with its creamy texture and bold flavors that feel both indulgent and fresh. It’s a perfect dish to cozy up with any time you want to treat yourself or impress your family and friends. Give it a try—you’ll find yourself coming back for seconds and planning to make it again soon!
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Savory Cheese Stuffed Banana Peppers Soup Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 45m
- Total Time: 1h 15m
- Yield: 4 servings
- Category: Soup
- Method: Baking
- Cuisine: American
Description
This Savory Cheese Stuffed Banana Peppers Soup combines the flavors of baked, cheese-stuffed banana peppers with a creamy, herbed broth, creating a rich and comforting dish perfect for any season. The soup is blended to a smooth consistency, offering a unique twist on traditional pepper soups with a delightful cheesy depth.
Ingredients
Stuffed Banana Peppers
- 6 large banana peppers
- 1 cup shredded mozzarella cheese
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil (for drizzling)
Soup Base
- 1 tablespoon olive oil (for sautéing)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Optional
- Crusty bread for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed banana peppers.
- Prepare Peppers: Carefully wash and dry the banana peppers. Slice them lengthwise and remove the seeds and membranes to create space for the cheese stuffing.
- Make Cheese Mixture: In a mixing bowl, combine mozzarella, cream cheese, and Parmesan cheese. Mix thoroughly until the mixture is smooth and creamy.
- Stuff Peppers: Fill each banana pepper half with the cheese mixture, then arrange them on a baking sheet lined with parchment paper.
- Bake Peppers: Drizzle olive oil over the stuffed peppers. Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and lightly golden on top.
- Sauté Onion: While peppers bake, heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, approximately 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Broth: Pour in the chicken broth and bring the mixture to a gentle simmer.
- Add Baked Peppers: Carefully add the baked stuffed banana peppers into the simmering broth.
- Simmer Soup: Reduce heat to low, stir in heavy cream and fresh thyme, and let the soup simmer gently for 10 to 15 minutes to meld the flavors.
- Blend Soup: Use an immersion blender directly in the pot, or transfer the soup in batches to a countertop blender, blending until smooth and creamy.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot, optionally accompanied by crusty bread.
Notes
- You can substitute banana peppers with mild or medium sweet peppers if unavailable.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Ensure the cream cheese is softened to blend smoothly with other cheeses for best stuffing texture.
- When blending, be cautious of hot soup splashes. Allow it to cool slightly before transferring to a countertop blender.
- The soup can be refrigerated for up to 3 days or frozen for longer storage.
