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Pink Pepper Soup

Pink Pepper Soup | Roasted red peppers and cream cheese give this delicious springtime soup its beautiful, bright pink color. Topped with 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.

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. 

Pink Pepper Soup

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.

Pink Pepper Soup

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.

Pink Pepper Soup

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?

Pink Pepper Soup

Make & Share

Happy Soup Making! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

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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

Ingredients

  • 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

Instructions

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.

Notes


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Asparagus Caprese Flatbread

Asparagus Caprese Flatbread a quick

Welcome the flavors of spring with this twist on a summer-friendly dish! Simple flatbread rounds are topped with parmesan, asparagus, garlic, and tomatoes, then baked until melty. As soon as they come out of the oven, a second layer of bright tomatoes, creamy mozzarella, and basil is tossed on top. Absolutely delicious, this Asparagus Caprese Flatbread is quick enough for a simple spring dinner, makes a perfect spring appetizer, and is a lovely addition to Easter party tables.

Fun Flavor Twists

Enjoy this recipe as written below. Or try these easy upgrades:

  • Add Protein. Top with sliced chicken sausage or grilled chicken to make this a heartier dinner.
  • Skewer It.For a fun twist, skewer asparagus in a row, grill and top with cheese and tomatoes. No flatbread needed for this gluten-free version!
  • Go Big. Instead of mini flatbreads, top a full-sized pizza crust for a family-sized meal. Perfect for Meatless Mondays!

Asparagus Caprese Flatbread

Get the Tools

Bake like a pro. Need to stock your kitchen with dinner making essentials? You can everything from pizza pans to spatulas in our Amazon Store. Click here now to shop and ship directly to your front door.

If You Like This Recipe, You’ll Love

Want even more tasty ideas like this one? Don’t miss these dinnertime favorites:

Spring Vegetarian Dinner: Asparagus Caprese Flatbread

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Asparagus Caprese Flatbread

Fresh ripe veggies make this the perfect summertime appetizer or meal. Layers of parmesan and mozzarella cover the crispy tenderness of asparagus and tomatoes. Then the flavors of garlic and basil make this delicious dish pop!

  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4

Ingredients

  • Makes 4
  • 4 mini flatbread rounds
  • 2 cloves garlic, finely chopped
  • 1 cup shaved parmesan
  • 1 bunch asparagus, florets cut into 2” pieces, ends discarded
  • 1 1/2 cup baby tomatoes, halved
  • 1 cup mini mozzarella, halved
  • Olive oil
  • 4 tablespoons fresh basil, chopped
  • Salt and pepper to taste

Instructions

Preheat oven to 400 degrees. Place flatbread rounds on a parchment-lined baking sheet. Sprinkle with garlic, parmesan, asparagus, and half the baby tomatoes. Bake until cheese is melted and bubbling, about 12-15 minutes. Remove from oven and immediately top with remaining tomatoes, mozzarella halves, and a drizzle of olive oil. Garnish with basil, salt, and pepper. Serve and enjoy!

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