Pink Pepper Soup

Roasted red peppers and Challenge Cream Cheese give this delicious springtime soup its beautiful, bright pink color. Topped with Mrs. Cubbison’s Cheese & Garlic Croutons, feta, and ground pink peppercorn, this dish is perfect for simple spring dinners, and makes a delicious side soup, as well.






  • 2 ounces Challenge Butter
  • ¼ cup sweet onion, finely chopped
  • 4 ounces Challenge Cream Cheese, softened
  • 5 fire-roasted peppers (or 12 mini sweet hot peppers)
  • 1 teaspoon salt
  • ½ teaspoon oregano
  • 3 cups chicken or vegetable stock
  • ½ cup heavy cream
  • ½ teaspoon pink peppercorns, crushed
  • 4 Tablespoons feta or goat cheese crumbles (optional)
  • 4 Tablespoons parsley or basil, chopped
  • Handful Mrs. Cubbison’s Cheese & Garlic Croutons


  • 1
    In a large pot, melt the Challenge Butter over medium-high heat. Add the onion, cooking until softened (about 3-5 minutes).
  • 2
    Stir in Challenge Cream Cheese, peppers, salt, oregano, and chicken broth. Cook until the soup is steaming (but not boiling).
  • 3
    Transfer to a blender, add cream. Blend until smooth. Immediately transfer to soup bowls. Top with croutons, feta, and basil, if desired.