Banana Pepper Soup is a delightfully unique dish that brings together the gentle heat and sweet, tangy flavor of banana peppers in a warming, satisfying soup. This recipe transforms the mild yellow peppers into a creamy, golden soup that’s perfect for those who love pepper flavors without overwhelming spice. The banana peppers provide a subtle kick while maintaining their characteristic sweet undertones, creating a soup that’s both comforting and exciting. Combined with tender vegetables and a rich, creamy base, this soup offers a wonderful way to enjoy these versatile peppers in a completely new form that will surprise and delight your taste buds.
Serves: 4-6 people
What You’ll Need
For the Pepper Base:
- 8-10 large banana peppers, stems removed and roughly chopped
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 medium potato, peeled and cubed
- 1 carrot, diced
For the Soup:
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 2 tablespoons fresh lemon juice
For Garnish:
- Sour cream
- Fresh chives or green onions, chopped
- Crusty bread for serving
Preparing the Peppers
Start by washing the banana peppers thoroughly and removing the stems. You can leave the seeds in for more heat or remove them for a milder soup. Roughly chop the peppers into large pieces since they’ll be blended later. Don’t worry about making them perfectly uniform at this stage.
If you’re sensitive to pepper oils, consider wearing gloves while handling the peppers, even though banana peppers are quite mild compared to other varieties.
Building the Flavor Foundation
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5 minutes until it becomes soft and translucent. The onion should smell sweet and aromatic when ready.
Add the minced garlic and cook for another minute, stirring constantly to prevent burning. The garlic should be fragrant but not browned.
Cooking the Vegetables
Add the chopped banana peppers to the pot along with the cubed potato and diced carrot. Cook everything together for about 8-10 minutes, stirring occasionally. The peppers will start to soften and release their flavors, while the potato and carrot begin to tender.
The banana peppers should look slightly wilted and more vibrant in color. This cooking process helps develop their sweet, mild heat that will become the heart of your soup.
Adding the Liquid
Pour in the chicken or vegetable broth, making sure to scrape up any browned bits from the bottom of the pot. These bits add extra flavor to your soup. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.
The vegetables should be completely tender when pierced with a fork. The potato should easily break apart, and the peppers should be very soft.
Creating the Smooth Base
Using an immersion blender, carefully blend the soup until it’s completely smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, but be very careful with the hot liquid and allow it to cool slightly first.
The soup should have a beautiful golden-yellow color from the banana peppers and be completely smooth without any chunks.
Making It Creamy
In a small bowl, mix the butter and flour together to create a paste. This mixture will help thicken the soup and give it body. Whisk this paste into the hot soup and let it cook for about 5 minutes, stirring frequently.
Slowly stir in the heavy cream, being careful not to let the soup boil vigorously after adding the cream. Keep the heat on medium-low to prevent the cream from separating.
Final Seasoning
Add the salt, black pepper, paprika, and cayenne pepper if you’re using it. The paprika adds a lovely color and mild smoky flavor that complements the banana peppers perfectly. Taste the soup and adjust the seasonings as needed.
Stir in the fresh lemon juice at the very end. The acid from the lemon brightens the entire soup and helps balance the richness of the cream while enhancing the natural tang of the banana peppers.
Serving Your Creation
Ladle the hot soup into bowls and top each serving with a dollop of sour cream and a sprinkle of fresh chives or chopped green onions. The cool sour cream provides a nice contrast to the warm soup and adds another layer of tangy flavor.
Serve immediately with crusty bread or warm dinner rolls. The soup pairs wonderfully with grilled cheese sandwiches or simple crackers for a complete meal.
Storage and Reheating
This soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months. When reheating, do so gently over low heat, stirring frequently. You may need to add a splash of broth or cream if the soup has thickened during storage.
Customization Ideas
For a heartier version, add diced cooked chicken or white beans during the final heating stage. You can also roast the banana peppers first for a deeper, smokier flavor by placing them under the broiler until the skins are slightly charred before chopping and adding to the soup.
If you can’t find enough banana peppers, you can substitute with a mix of banana peppers and mild bell peppers, though the flavor will be slightly different. The soup can also be made dairy-free by using coconut cream instead of heavy cream and vegetable broth instead of chicken broth.
