Description
A creamy and flavorful soup made with cheese stuffed banana peppers.
Ingredients
Scale
- 4 large banana peppers
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 4 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Cut the tops off the banana peppers and remove seeds.
- In a bowl, mix cream cheese and cheddar cheese.
- Stuff the banana peppers with the cheese mixture.
- In a pot, heat olive oil over medium heat. Add onion and garlic, sauté until tender.
- Add chicken broth and stuffed peppers to the pot. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Remove peppers, chop them, and return to the pot.
- Blend the soup until smooth if desired, then season with salt and pepper.
- Serve hot, garnished with parsley.
Notes
- Adjust the spice level by adding more or fewer banana peppers.
- Use vegetable broth for a vegetarian option.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg
Keywords: Cheese Stuffed Banana Pepper Soup