Description
This Savory Cheese Stuffed Banana Peppers Soup is a creamy, comforting dish that uniquely combines roasted, cheese-stuffed banana peppers with a rich broth base. The soup features a delicious blend of mozzarella, cream cheese, and Parmesan baked inside banana pepper halves, then simmered with aromatic onions, garlic, thyme, and heavy cream, and finally blended into a smooth, velvety soup. Perfect as a warming appetizer or main course, it’s ideal for cheese lovers seeking a flavorful twist on traditional pepper soups.
Ingredients
Scale
Cheese Stuffing
- 1 cup shredded mozzarella cheese
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
Peppers
- 6 large banana peppers
- 1 tablespoon olive oil (for drizzling on peppers)
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 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 filling.
- Make Cheese Mixture: In a mixing bowl, combine shredded mozzarella, softened cream cheese, and grated Parmesan cheese. Mix well until you get a smooth, creamy consistency.
- Stuff Peppers: Fill each banana pepper half generously with the cheese mixture. Arrange them on a baking sheet lined with parchment paper to prevent sticking.
- Bake Stuffed Peppers: Drizzle olive oil over the stuffed peppers and bake for about 20 minutes or until the cheese is bubbly and lightly golden around the edges.
- Sauté Aromatics: While the 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 another minute to release its fragrant aroma.
- Add Broth: Pour in the chicken broth and bring the mixture to a simmer, blending the sautéed flavors into the liquid.
- Add Baked Peppers: Once the broth is simmering, carefully add the baked, stuffed banana peppers into the pot to infuse their cheesy flavor into the soup.
- Simmer with Cream and Thyme: Reduce heat to low. Stir in the heavy cream and fresh chopped thyme. Let the soup simmer gently for 10-15 minutes, allowing flavors to meld.
- Blend Soup: Use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender. Blend until the soup is smooth and velvety.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot, optionally accompanied by crusty bread for dipping.
Notes
- You can substitute banana peppers with other mild peppers if unavailable, but banana peppers provide the best balance of flavor and heat.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit any animal-based ingredients.
- If you prefer a chunkier texture, blend only half the soup and mix in the remaining larger pieces.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Use fresh thyme if possible for the most vibrant flavor; dried thyme can be used but use about 1 teaspoon instead of 1 tablespoon.
