Are you looking for a quick, healthy, and incredibly flavorful dinner? Look no further! This banana pepper soup recipe is a delicious and easy-to-make dish that's perfect for a weeknight meal or a special occasion. The sweetness of the banana peppers perfectly complements the subtle heat, creating a truly unique and satisfying culinary experience. This recipe is a testament to the magic of homemade cooking, proving that delicious dishes don't need to be complicated. Get ready to impress yourself and your loved ones with this vibrant and flavorful soup!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound banana peppers, seeded and chopped (about 4-5 peppers)
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (or more, to taste)
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream or coconut milk (optional, for a creamier soup)
- Fresh cilantro, chopped (for garnish)
Instructions:
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Add the Peppers and Broth
Add the chopped banana peppers to the pot and cook for 2-3 minutes, stirring occasionally. Pour in the vegetable broth and diced tomatoes (undrained). Stir in the oregano, basil, and red pepper flakes.
Step 3: Simmer the Soup
Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 15 minutes, or until the banana peppers are tender. The longer it simmers, the more the flavors will meld.
Step 4: Blend (Optional)
If you prefer a smoother soup, carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids.
Step 5: Season and Serve
Return the soup to the pot (if blended) and season with salt and pepper to taste. Stir in the heavy cream or coconut milk (if using). Heat through gently, but do not boil. Serve hot, garnished with fresh cilantro.
Tips and Variations:
- Spice it up: Add more red pepper flakes or a pinch of cayenne pepper for extra heat. For a smoky flavor, add a chipotle pepper in adobo sauce (remove seeds for less heat).
- Add protein: Cook some crumbled chorizo or Italian sausage with the onions and garlic for a heartier soup. Chicken or shrimp would also be delicious additions.
- Make it vegetarian/vegan: This recipe is naturally vegetarian. To make it vegan, simply omit the heavy cream or use a plant-based cream alternative.
- Add other vegetables: Feel free to add other vegetables like carrots, zucchini, or bell peppers to the soup.
- Adjust seasonings: Taste the soup before serving and adjust the seasonings to your liking.
Nutritional Information (per serving, without cream):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 150-180
- Protein: 5-7 grams
- Fat: 5-7 grams
- Carbohydrates: 20-25 grams
- Fiber: 4-5 grams
This banana pepper soup is a healthy and delicious meal that's perfect for a quick weeknight dinner or a more leisurely weekend lunch. It’s a fantastic example of easy recipes that deliver big on flavor. Enjoy this simple yet satisfying dish!