Description
A delightful twist on traditional soups, combining the delicious flavor of stuffed banana peppers with creamy cheese to create a hearty and satisfying bowl of comfort food.
Ingredients
Scale
- 6 large banana peppers
- 1 cup shredded mozzarella cheese
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 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 your oven to 375°F (190°C).
- Carefully wash and dry the banana peppers. Slice them lengthwise and remove the seeds and membranes.
- In a mixing bowl, combine the mozzarella, cream cheese, and Parmesan. Mix well until smooth and creamy.
- Stuff each banana pepper half with the cheese mixture and place them on a baking sheet lined with parchment paper.
- Drizzle a little olive oil over the stuffed peppers. Bake them for about 20 minutes or until the cheese is bubbly and lightly golden.
- While the peppers are baking, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Pour in the chicken broth and bring it to a simmer.
- Once the broth is simmering, carefully add the baked stuffed banana peppers to the pot.
- Reduce heat to low and stir in the heavy cream and fresh thyme. Let it simmer gently for an additional 10-15 minutes.
- Blend the soup using an immersion blender or carefully transfer it in batches to a countertop blender until smooth.
- Season with salt and pepper to taste. Serve hot with optional crusty bread on the side.
Notes
Choose firm, fresh banana peppers for the best texture. Adjust cheese and cream quantities to control soup thickness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg