Description
Indulge in the ultimate comfort food with this creamy, cheesy Cheese Stuffed Banana Peppers Soup. Roasted banana peppers filled with a savory cheese blend are simmered in a rich and flavorful broth, creating a dish that’s sure to warm you from the inside out.
Ingredients
– 10 banana peppers, halved and seeded
– 8 oz cream cheese, softened
– 1 cup shredded cheddar cheese
– 4 cups chicken broth
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F (200°C). Place the halved and seeded banana peppers on a baking sheet and roast for 15-20 minutes, or until slightly softened.
2. In a medium bowl, combine the softened cream cheese and shredded cheddar cheese. Spoon the cheese mixture into the roasted banana pepper halves.
3. In a large pot, bring the chicken broth to a simmer over medium heat. Add the garlic, oregano, salt, and pepper. Gently add the stuffed banana peppers and simmer for 10-15 minutes, or until the peppers are tender and the cheese is melted.
4. Carefully transfer the soup to a blender and blend until smooth and creamy. Alternatively, you can use an immersion blender to blend the soup directly in the pot.
5. Serve the Cheese Stuffed Banana Peppers Soup hot, garnished with additional shredded cheese, fresh parsley, or croutons if desired. Enjoy!
Notes
This soup can be made ahead of time and reheated when ready to serve. The roasted banana peppers can be prepared in advance to save time. Feel free to adjust the cheese blend to your personal taste preferences.
- Prep Time: 15
- Cook Time: 30
- Category: Salads & Soups Starters
- Method: Stovetop
- Cuisine: American