The Best Chilli Soup Recipes
Homemade, quick chilli soup
Have you ever heard of the wonderful, delicious peperoni soup? This hearty soup isn’t just quick and easy to make – it’s also foolproof and simply delicious. Although it’s a traditional soup that’s popular in many households, some people aren’t yet familiar with it. But don’t worry, because we’re here to inspire and encourage you to bring this delicious dish into your kitchen. The best thing about peperoni soup is that it’s so versatile. You can personalise it with all your favourite ingredients to create your own unique flavour. From crispy bacon bits to fresh herbs, the possibilities are endless. Whatever your personal taste, you’re sure to be delighted by the delicious warmth and rich flavour of this soup.
Peperoni soup isn’t just incredibly tasty, it’s also packed with nutrients. With fresh peperoni as the main ingredient, this soup is brimming with vitamins and antioxidants that are invaluable for your health. So why not treat your body whilst enjoying an incredibly tasty meal at the same time?
If you’re looking for a quick, foolproof, delicious and nutritious meal, then peperoni soup is guaranteed to be the perfect dish for you.
As always, you’ll find the recipe to download at the end of this post.
Key figures
Serves: 4
Difficulty: Easy
Shelflife: 4 days
Peperoni soup
| Butter | 30 g | |
| plain flour | 30 g | |
| Red peppers | 3 (approx. 300 g) | |
| Potatoes | floury | 2 (medium) | |
| Water | 600 g | |
| Vegetable stock cubes | 2 | |
| Herb salt | 1 tsp | |
| Paprika | sweet | 1 tsp | |
| Pepper | ground | 3 pinches | |
| Single cream | 50 g | |
| Parmesan | grated | 120 g | |
How to make chilli soup
Start by making the roux. This is important to ensure you end up with a lovely, creamy soup. Melt the butter in a large pan, then add the flour and stir everything together with a whisk until the two ingredients are well combined.
Wash the peppers and cut them into large chunks. Wash and peel the potatoes as well, then cut them into large chunks too.
Add the vegetables to the roux along with the water, stock cubes and spices, and bring everything to the boil. Leave it to simmer for about 15 minutes until the peppers and potatoes are tender.
Once the vegetables are soft, you can purée the soup until really smooth using a hand blender. Finally, stir in the single cream (though you can also use double cream if you prefer – this will make the soup even creamier) and the grated Parmesan. It’s best to blend it again to ensure it’s smooth and even. Now season the soup to taste and serve hot.
The best way to serve it is simply with a fresh parsley leaf or a dollop of crème fraîche as a garnish, and a few croutons.
Storage & Shelf life
The soup will keep in the fridge for up to 4 days. You can freeze it for about 2 months.
Nutritional information per 100 g
Energy value in kJ:567 kJ |Energy value in kcal:136 kcal |Fat:7 g, of which saturated fatty acids: 4 g |Carbohydrates:10 g, of which sugars: 4 g |Protein: 7 g |Salt:1.7 g
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Sehr leckere Suppe
By: Yara On 2025-02-26Die Peperoni-Suppe ist cremig und aromatisch, einfach zuzubereiten und perfekt für kalte Tage. Der Parmesan und Rahm machen sie besonders lecker.