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
Scale
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.
