Best Banana Pepper Soup Recipes

STUFFED BANANA PEPPER SOUP RECIPE

Stuffed Banana Pepper Soup Recipe image

This stuffed banana pepper soup recipe is simply fabulous. Spring, summer, winter or fall, this delicious soup makes for a great lunch or dinner, or a great soup course. Slightly spicy, slightly creamy, totally flavorful stuffed banana soup recipe is one your whole family will enjoy.

Provided by Ann

Categories Recipes

Time 1h5m

Number Of Ingredients 17

Ingredients

2 cups Banana Peppers, diced
½ Green Pepper, diced
1 medium Onion, chopped fine
1 lb Mild Ground Italian Sausage
1 heaping tsp Minced Garlic
1 TBSP Olive Oil
2 TBSP Butter
4 cups Chicken Stock
¾ cup Evaporated Milk
1½ cups Parmesan Cheese, shredded
8 oz Cream Cheese, cubed
¾ tsp Salt
½ tsp Black Pepper
1 tsp Basil
1 tsp Oregano
½ tsp Thyme
1 cup Dry Orzo

Steps:

Cut off tops of Peppers, remove seeds.
Dice banana peppers and green peppers; set aside (reserve a few slices for garnish if you like).
Chop onion; set aside.
Spray the bottom of a large stockpot with nonstick spray.
Chop up ground sausage (if necessary), add to stock pot; cook until sausage is no longer pink.
Remove sausage from pan.
In the same large stockpot (do not clean) sauté onion, garlic, and peppers in olive oil and butter over medium heat for 5 minutes.
Add back cooked sausage to the stockpot.
Add chicken stock and evaporated milk to the stockpot mixture. Increase heat and bring the mixture to a boil.
Add in Parmesan cheese, cream cheese, salt, pepper, basil, oregano, and thyme; stir until cheese begins to melt.
Reduce heat to medium; cover and simmer 25 minutes stirring occasionally.
Add dry Orzo pasta to the mixture.
Stir constantly for 10 minutes until pasta is cooked.

Nutrition Facts : Calories 594 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 38 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 1209 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

BANANA PEPPER SOUP

Banana Pepper Soup image

DH had this soup at a restaurant well before I had, and he loved it so much he took me there to taste it so I could re-create it at home. This is a very spicy soup, but could be made less spicy by substituting with a few yellow peppers (green throws the color off). Taste test your peppers as you're cutting them, the soup is bland if they're not hot. Serve with fresh bread and a beverage. I have also had a similar recipe using ground pork sausage, it was good- but I prefer the meat-less version. You can substitute something like yogurt for cream, but it changes the flavor and texture a bit.

Provided by CarrieM5323

Categories Peppers

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
4 ounces cream cheese, cubed
1 1/2 cups chicken stock (reserve 1/2C)
6 ounces heavy cream (optional)
7 -9 banana peppers
1/2 medium onion
2 -3 garlic, cloves- crushed to remove skin
8 ounces parmesan cheese, freshly grated
salt and pepper
8 ounces flour, and water for thickening

Steps:

In a large skillet heat 2tsp olive oil, coarsely chop onion, and lightly saute them with garlic for about ten minutes.
While sauteing: halve, clean and coarsely chop banana peppers.
Add peppers and 1C chicken stock to pan, stir everything in and allow it to start to steam.
Add to blender or food processor and puree with cream cheese and cream for several minutes, until smooth.
Return to a deep pan, bring to near boil and thicken by SLOWLY adding cornstarch/water mixture until desired consistency is obtained. It should be just a touch thinner than chowder.
Keep stirring.
Use remaining chicken stock if you over-thicken it. Keep just below a boil for a few moments, stirring constantly.
Add Parmesan- then salt and pepper to taste.
Serve and Enjoy.