UnStuffed Banana Pepper Soup
User Reviews
4.5
UnStuffed Banana Pepper Soup
Description
UnStuffed Banana Pepper Soup uses ground pork browned to develop a fragrant base, mixed with sautéed onions, banana peppers, garlic, and a blend of seasonings including Italian herbs and Worcestershire sauce. The addition of flour helps thicken the broth made from chicken stock and milk. Cream cheese melts into the soup, adding smoothness and richness. The broth-based soup then gets topped with shredded mozzarella and breadcrumbs, which can be broiled for a golden, crusty finish. The banana peppers lend a mild heat and distinct flavor, while the diced texture of the vegetables keeps the soup hearty.
The soup offers a creamy yet savory experience with tender chunks of pork and softened peppers. The balance of spices including cayenne pepper provides a subtle kick without overwhelming the palate. Its warming qualities suit cooler days and can be served as a main course accompanied by crusty bread.
To serve, ladle the soup into broiler-safe bowls for the topping step or serve directly after simmering. The melted cheese and toasted breadcrumbs add contrasting textures to the smooth soup base. This recipe yields generous servings perfect for a filling lunch or dinner.
Ingredients
- 1 lb ground pork
- 1 onion chopped, large
- 7 banana pepper seeded and chopped, medium/large
- 3 garlic minced, cloves
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 Tablespoon Italian seasoning
- 1 t Worcestershire sauce
- 1/8 t cayenne pepper or to taste
- 1/3 cup all-purpose flour
- 4 cups chicken stock or broth
- 1 cup milk
- 4 oz cream cheese softened and cubed
- 1 cup mozzarella cheese for topping, shredded
- 4 tablespoons breadcrumbs for topping
Instructions
- In a stock pot or Dutch oven, brown the pork over medium heat, crumbling and stirring until the pork just starts to turn crusty and fragrant. Drain excess fat, leaving about a Tablespoon.
- Add the onion, peppers, garlic, salt, pepper, cayenne, Worcestershire sauce and Italian seasoning. Cook, stirring often, until the vegetables become just tender. Stir in the flour and cook for another minute.
- Slowly stir in the chicken broth and milk. Bring the mixture to a boil then reduce heat. Simmer, stirring often, until the mixture thickens.
- Add the cubed cream cheese and stir until melted. Taste and adjust salt, pepper and cayenne as needed.
- For each serving, fill a soup bowl or broiler-proof serving bowl. Top each with shredded mozzarella and a sprinkle of toasted breadcrumbs. Optionally (and only with broiler safe dishes), broil until golden and melted
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 26g | 9% |
| Protein | 33g | 66% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 109mg | 36% |
| Sodium | 746mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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