September 19, 2016

(Un)Stuffed banana pepper soup


Creamy, cheesy, hot, and spicy - this (un)stuffed banana pepper soup is a hearty and delicious way to enjoy the flavors of stuffed banana peppers.

Here in the Buffalo area we have stuffed banana peppers on the menu at almost every pizza place, Italian restaurant, or bar/pub in the area. I'm not sure if they are a local thing or what, but a Google search has led me to believe that they aren't something that is very popular outside of the region. Basically, they are hot banana peppers stuffed with cheeses, Italian seasonings, sometimes sausage/pork, and the topped with breadcrumbs and baked til bubbly. They are delicious. Some places even have pizza versions and macaroni and cheese versions. But, this time around, I decided to take the flavors of these stuffed banana peppers and turn them into a thick and hearty soup. I used ground pork in this version, but you could use bulk Italian sausage, or just add a few more peppers (and maybe some diced potatoes) and leave the meat out all together.

Even though summer is holding on tight around here, I'm so ready for fall temperatures, fall foods, and everything else that comes along with my favorite season. Soup is one of my favorite things to make and eat when the weather turns cooler. This soup will serve about 4 people as a main dish with a side of warmed crusty bread and butter. Plus the bread will help cool down your mouth, if needed!


Yield: 4 servings

(Un)Stuffed Banana Pepper Soup

ingredients:

  • 1 lb ground pork or bulk Italian sausage
  • 1 large sweet onion, chopped
  • 7 medium/large banana peppers (I used a mix of sweet and hot), seeded and chopped
  • 3 garlic cloves, minced
  • salt and freshly ground black pepper
  • 1 teaspoon Italian seasoning, plus more for serving
  • 1/3 cup all-purpose flour
  • 4 cups chicken stock or broth
  • 1 cup milk
  • 8 oz cream cheese, softened and cubed
  • 1 cup shredded mozzarella, for topping
  • 4 tablespoons breadcrumbs, for topping

instructions:

How to cook (Un)Stuffed Banana Pepper Soup

  1. In a soup pot or Dutch oven, cook the pork over medium heat, breaking apart with a wooden spoon. Cook until browned and cooked through. Drain the fat, leaving about two teaspoons. Add the onion, peppers, garlic, salt, pepper, and Italian seasoning. Cook, stirring often, until the vegetables become just tender. Stir in the flour and cook for about one minute.
  2. Stir in the chicken stock/broth and milk. Let the mixture come to a boil and reduce to a simmer. Continue to cook and stir often until the mixture thickens.
  3. Stir in the cream cheese until melted. Taste and season with salt and pepper, as needed. Preheat the broiler.
  4. For each serving, fill a small crock or other broiler-proof serving bowl. Top each with 1/4 cup mozzarella and a tablespoon of breadcrumbs. Broil until the cheese is melted and the breadcrumbs just turn golden (watch carefully so they don't burn). Top each bowl with an extra sprinkle of Italian seasoning. Serve hot with crusty bread.
Created using The Recipes Generator
Give this soup a try and let me know what you think!


32 comments:

  1. I think banana peppers are my husbands love language. Well that and Frank's Red Hot. But it has truly not occurred to me how it would be possible to turn it into a soup.And we love soup here! And I thought I could never tire of warm weather. Wrong!!! Maybe I'll make this soup to celebrate some unbelievable news, good news, I got today.

    ReplyDelete
  2. I love banana peppers but never thought of making them as a soup. Such a genius idea. This look superb — absolute yum! ♥

    ReplyDelete
  3. Banana pepper soup? wow that's new to me and I love creamy and comforting it looks.

    ReplyDelete
  4. this sounds super interesting! i've never had stuffed banana peppers but see how they could work...jalapeno popper-ish, right? :) yum!

    ReplyDelete
  5. Amy, this soup sounds delicious, lots of flavors...a perfect meal for the cold weather.
    Have a wonderful week ahead :)

    ReplyDelete
  6. I love a good pepper soup, but banana peppers just take it to that next level of yum! Saving to enjoy soon!

    ReplyDelete
  7. WOW! Stuffed Banana peppers is actually new to me. I don't think we have banana peppers here but I'm sure I would love this soup.

    ReplyDelete
  8. I've never seen stuffed banana peppers on a menu, so it's certainly not a thing here in New Mexico. :) However, I am growing banana peppers this year. They did great at the first of the season then struggled in the heat and not that it has cooled off, the plants have exploded. I'll be picking tons of peppers by next week, so this soup is on the menu. It looks wonderful. Thanks for sharing!

    ReplyDelete
  9. Wow, what a neat soup! Loads of flavor. Funny about regional food differences -- I don't often see banana peppers around here (although of course they're found in every grocery). Good stuff -- thanks.

    ReplyDelete
  10. Sounds delicious. I love to make soup too. I need to put this on my list to make.

    ReplyDelete
  11. Stuffed banana peppers must be a regional dish and certainly sounds like a good one just as does your soup.

    ReplyDelete
  12. This is a new one and it sounds delicious, looks delicious too! A must try for me and thanks for the recipe!

    ReplyDelete
  13. Hi Amy, I love soup too and can eat it all year round. Love that you added the banana peppers and cream cheese. This looks like a hearty soup and looks delicious. Take care!

    ReplyDelete
  14. I tweaked the recipe ... Used hot Italian sausage instead of the pork. I roasted the peppers in the oven first and put in some green peppers too. I used stuffing mix ground in the blender instead of bread crumbs and put some in the soup too. Delicious!

    ReplyDelete
  15. This recipe sounds delicious. Getting ready for my garden this year and looking for tasty recipes to go along with what I am planting. This definitely is going to be a must try. Thanks for sharing it.

    ReplyDelete
  16. I just sat down on this dreary rainy day....but I am now in heaven!! This soup is so flavorful and delicious. Thank you for sharing such a wonderful recipe.

    ReplyDelete
  17. Wow! This soup is like nothing I have ever seen or heard of before! Yum! Pinned :)

    ReplyDelete
  18. oh my!! this sounds amazing. I love banana peppers but have never seen a soup with them before. What a great idea. Looks spicy and creamy, I know I'd love this.

    ReplyDelete
  19. I loved this recipe. I made it exactly as written. I only had the mild banana peppers but this was such a tasty soup to use up my pepper crop. I will probably only add half of the cream cheese next time but that is because I thought it was tasty prior to adding it. Thank you for sharing!

    ReplyDelete
  20. Delicious! Didn't do the toppings- didn't need it.

    ReplyDelete
  21. I am loving these regional specialties you are sharing today. This looks fabulous!

    ReplyDelete
  22. Hi I’m gonna try this quick low carb meals tonight for dinner and I’m so excited! What is the nutrition info for this? Carbs? Calories? Etc. Thank you!

    ReplyDelete
  23. I've never had a stuffed banana pepper before but it sounds like something I'd love, along with your unstuffed soup version! Thanks for linking up the #Celebrate365 Soup Swap!

    ReplyDelete
  24. Decided to review as this is my go to recipe for banana pepper soup!!! My fiancé requests this soup often and is his top favorite thing I cook him now! Making it right now, even with 80 degree weather! Lol I also add in some hot italian sausage, yummy!

    ReplyDelete
    Replies
    1. Thank you so much! That means a lot!! I am so glad!

      Delete
    2. This soup is amazing! Entire family loves it and request me to make it often. I replace the bread crumbs with croutons otherwise soup is made exactly according to recipe.

      Delete
    3. Question: does this soup freeze well? I make this often and was wondering if I could make a double batch to save some time on a later date! Thanks in advance!

      Delete
    4. I've actually never tried freezing it, so I can't say. I would think it would be okay though. I always somewhat hesitant with things containing dairy when it comes to freezing. It may break/curdle. But you could try or freeze before adding dairy and then add the milk and cream cheese when reheating. Let us know if you try it.

      Delete
  25. Found this 5th in a search for unstuffed banana pepper soup. Sounds amazing.

    ReplyDelete
  26. I've never heard of this but it sounds great for a cold day.

    ReplyDelete
  27. I love this idea! I will be making this when the weather cools off.

    ReplyDelete

I love to hear from you!