Pink Pepper Soup

Roasted red peppers and 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.

Prep

Cook

Servings

4

Level

Easy

Ingredients

  • 2 ounces Challenge Butter
  • ¼ cup sweet onion, finely chopped
  • 4 ounces 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

Directions

  • 1

    In a large pot, melt butter over medium-high heat. Add the onion, cooking until softened (about 3-5 minutes.)

  • 2

    Stir in 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.

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