Treat your tastebuds to the fresh and creamy flavors of this Pink Pepper Soup. Surprisingly easy to make, this spring-inspired soup comes together quickly and is perfect to enjoy as a light weeknight meal or served as a starter at Easter dinner.
The days may be warming, but the cool nights still call for an inviting bowl of soup. Instead of heavy wintery stews, spring soups have a fresh, bright flavor that showcases the best of the season’s produce. One of our favorites is this Pink Pepper Soup. The light and creamy texture is perfect for a light dinner or accompanied by the Asparagus Caprese Flatbread.
Roasted red peppers and cream cheese give this delicious soup its beautiful, bright pink color. Topped with homemade garlic-cheese croutons, a smidgen of feta, and a speckling of ground pink peppercorn, this dish is perfect for simple spring dinners and makes a delicious side soup, as well.
The Perfect Pot of Pink Pepper Soup
You’ll want to make this Pink Pepper Soup a regular on your spring menu rotation. The soup comes together quickly, so you’ll want to start with getting the garlic-parmesan croutons prepped and in the oven first. You may be tempted to skip this step, but don’t. These crispy savory bread bites take the soup from delicious to exceptional.
Once you’ve diced and seasoned the bread cubes, you’ll want to bake to perfection using your Good Cook 13 Inch x 9 Inch Cookie Sheet. While those are in the oven, grab you’re GoodCook 8 QT Brushed Stainless Steel Pot, perfect for simmering a big pot of soup. Add the ingredients and bring to a low simmer. Once the cream cheese has dissolved, pour the soup into a blender, give it a few whirls until smooth and creamy, and voila! The perfect spring dinner. Ready to get started?
Make & Share
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Pink Pepper Soup
This scrumptious soup is both impressive in looks and taste. So many flavors fuse together for a palate-popping party in your mouth…smooth, creamy cheeses, fiery peppers, savory garlic, sweet onions, etc….. This will become everyone’s favorite spring-time soup!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- 1 1/2 cups rustic French bread, cubed
- 1/2 cup butter, melted
- 1/4 cup parmesan cheese
- 1 clove garlic, finely chopped
- 2 ounces butter
- 1/4 cup sweet onion, finely chopped
- 4 ounces cream cheese, softened
- 5 fire-roasted peppers or 12 mini sweet hot peppers
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 3 cups chicken or vegetable stock
- 1/2 cup heavy cream
- 1/2 teaspoon pink peppercorns, crushed
- 4 tablespoons feta or goat cheese crumbles (optional)
- 4 tablespoon parsley or basil, chopped
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Place bread cubes in a large bowl. Drizzle with butter, toss with parmesan cheese and garlic until well coated. Turn this mixture out onto the parchment-lined baking sheet. Bake just until crispy, about 20-30 minutes. Remove and cool. In a large pot, melt the butter over medium-high heat. Add the onion, cooking until softened (about 3-5 minutes). Stir in cream cheese, peppers, salt, oregano, and chicken broth. Cook until the soup is steaming (but not boiling). Transfer to a blender, add cream. Blend until smooth. Immediately transfer to soup bowls. Top with croutons, feta, and basil, if desired.