Creamy Stuffed Pepper Soup

Alright folks, gather ’round because today we’re diving headfirst into a bowl of love with this Creamy Stuffed Pepper Soup. Picture this: all the delicious flavors of stuffed peppers, but cozying up in your favorite bowl of soup. Yeah, you heard me. It’s the best of both worlds, and it’s one of those rare recipes that combines comfort with flavor adventure. I promise this one’s a keeper, and you might forget about regular stuffed peppers for a while. Go ahead, give it a whirl, and thank me later!

So, let me take you back to a chilly Thursday evening when all I wanted was something to warm our hearts and bellies. My husband, the skeptic of all new recipes (bless him), was loitering in the kitchen while I was trying to figure out dinner. That’s when it hit me—I needed my go-to creamy stuffed pepper soup, a crowd-pleaser that even the little ones adore. By the time everyone dipped their spoons in, we knew the evening was saved. Now it’s a stormy night favorite, and practically sacred soup in our home.

Why You’ll Love This Creamy Stuffed Pepper Soup

– It’s like a warm hug wrapped in a bowl. You’ll want a second serving before you even finish the first.
– Ridiculously easy to make, which is a big deal when you’re juggling life and, well, more life.
– It gives you major cozy vibes. Goodbye stress, hello soup night!
– Perfect for those unexpected “Hey, I’m in the neighborhood” guests. You’ll look like a kitchen wizard.

How to Make It

Alrighty, here we go! First, grab that big ol’ pot of yours and heat a splash of olive oil in it. Once it’s nice and hot, chuck in your onions and garlic. Stir them up because we don’t want ’em sticking or burning, trust me. Then, toss in those vibrant bell peppers and watch them party in there for a bit. Now, the ground beef joins the fiesta; make sure it’s all crumbly and not in big ol’ chunks. Add your spices – don’t skimp, they’re the soul of this show. Pop in the tomatoes with their juice, the broth, and let them mingle. Lower the heat, cover it, and let’s simmer this goodness while we handle life for about 30 minutes, or until you’re tired of waiting. Finally, stir in the cream, take a deep breath, and serve it all up with your favoritest chunk of crusty bread. You’re welcome.

Ingredient Notes

– Ground Beef: This is your flavor powerhouse. Get something a bit fatty—the richer, the better. If it’s leaner, well… just don’t blame the recipe gods.
– Bell Peppers: Colorful is key. The more colors, the merrier the soup. If all you’ve got is green, that’ll work, too.
– Cream: Don’t skimp on this. Trust the process. I once tried to replace it with milk—never again.

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, stirring often until fragrant.
2. Add bell peppers, cooking until they start to soften.
3. Stir in ground beef, breaking it into crumbles as it cooks.
4. Mix in spices, let sauté a moment, then add tomatoes and broth.
5. Bring it to a boil, cover, and simmer over low heat for about 30 minutes.
6. Stir in cream, adjust seasoning, and serve warm with crusty bread.

What to Serve It With

Tips & Mistakes

– Don’t skip the simmer. Yeah, it’s tempting, but it’s the magic time.
– If you sneeze while adding the spices, consider that extra flavor.

Storage Tips

Pop those leftovers in an airtight container and stash ’em in the fridge. Try it cold straight from the fridge the next day, and you’ll have a whole new love story. Or microwave and relive the magic.

Variations and Substitutions

– Tried using turkey instead of beef once—more subtle, but still swoon-worthy.
– For the cream fiesta-goers, coconut milk kicks in a creamy twist.
– Oops, forgot the broth once and added water. Lacked oomph, but it worked in a pinch.

Frequently Asked Questions

Creamy Stuffed Pepper Soup

A rich and creamy soup filled with tender stuffed peppers, tomatoes, and blended with smooth cream for a comforting and delicious meal.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 medium bell peppers (red and yellow)
• ▢ 1.5 cups diced tomatoes canned or fresh
• ▢ 1 cup heavy cream
• ▢ 1 cup chicken broth low sodium preferred
• ▢ 0.5 cup chopped onion
• ▢ 2 cloves garlic minced
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon smoked paprika
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 1 teaspoon salt

Instructions

Preparation Steps

• Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
• Add minced garlic and cook for another 1 minute until fragrant.
• Stir in diced bell peppers and cook until slightly softened, about 7 minutes.
• Add diced tomatoes, chicken broth, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
• Use an immersion blender to puree the soup until smooth. Stir in heavy cream and heat through without boiling.
• Serve hot with a garnish of fresh herbs or crumbled cheese if desired.

Notes

This creamy stuffed pepper soup freezes well and makes a great make-ahead meal.