Description
This Savory Cheese Stuffed Banana Peppers Soup combines the sweet heat of banana peppers with a creamy blend of mozzarella, cream cheese, and Parmesan for a rich, comforting dish. The peppers are stuffed, baked, then simmered in a flavorful broth with onions, garlic, thyme, and cream before being blended into a smooth, velvety soup. Perfect for a cozy meal, it pairs wonderfully with crusty bread.
Ingredients
Scale
Main Ingredients
- 6 large banana peppers
- 1 cup shredded mozzarella cheese
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil (divided)
- 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 each lengthwise and remove the seeds and membranes to create cavities for stuffing.
- Mix Cheeses: In a mixing bowl, combine the shredded mozzarella, softened cream cheese, and grated Parmesan. Mix thoroughly until the mixture is smooth and creamy.
- Stuff Peppers: Fill each banana pepper half generously with the cheese mixture and arrange them on a baking sheet lined with parchment paper.
- Bake Peppers: Drizzle a little olive oil over the stuffed peppers. Bake in the preheated oven for about 20 minutes, until the cheese is bubbly and lightly golden.
- Sauté Onions: While peppers bake, heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
- Add Garlic: Stir in 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 simmer.
- Add Baked Peppers: Carefully add the baked stuffed banana peppers into the simmering broth.
- Simmer with Cream and Thyme: Reduce heat to low, stir in heavy cream and fresh thyme, and let the soup simmer gently for 10 to 15 minutes to meld flavors.
- Blend Soup: Use an immersion blender in the pot or carefully transfer the soup in batches to a countertop blender. Blend until smooth and creamy.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot, optionally accompanied by crusty bread.
Notes
- Be cautious when blending hot soup; allow it to cool slightly and blend in batches if using a countertop blender to avoid splatters.
- Banana peppers vary in heat; adjust quantity or remove seeds to control spice level.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
