It’s a gorgeous soup, with subtle smoky notes, made from sweet pimiento peppers with a gentle touch of heat compliments of paprika and a dash or two of a Southern favorite, Tabasco. Peppers in triplicate all blended together, creating a luscious bite.
The layers of flavor start with savory shallots sautéed in butter. Flour is whisked in to get a roux started, followed by rich chicken stock creating the base for this lovely soup. The play on peppers comes from those gorgeous red pimientos puréed into the soup base plus a touch of spice from paprika and Tabasco. Finish by pouring in half and half for a luscious creaminess.
This is an easy soup to make and though it can be served the same day, let it mellow overnight in your fridge if time permits. Then those layers will meld together in a most delicious way.
Paired with a hot grilled cheese, it’s a fun twist on pimiento and cheese!
Even though the days are warming up, this is a bowl you’ll want to serve no matter what the weather is like outside!
Three Pepper Soup
¼ cup butter
1 small shallot thinly sliced,
â…“ cup flour
½ teaspoon kosher salt
3 cups chicken stock
1 teaspoon concentrated chicken base
2 jars pimientos undrained, 4-ounces each
2 cups half and half
¼ to ½ teaspoon paprika, plus extra for garnish
2 to 3 dashes Tabasco
Melt the butter in a large saucepan or shallow stockpot over medium heat. Add the sliced shallots and sauté until they’re tender and translucent, about 5 to 7 minutes.
Stir in the flour and the kosher salt, blending in until smooth. Continue cooking, stirring constantly until the flour is lightly golden, about 2 to 3 minutes.
Whisk in the chicken stock along with the concentrated chicken base. Cook over medium-low heat, stirring occasionally until the stock starts to thicken slightly. Add the pimientos and any juices in the jar, the paprika along with the Tabasco. Using an immersion blender, purée until very smooth. (You can also transfer the soup to a blender and purée.)
Pour in the half and half. Transfer the soup to a heatproof container and chill for about 6 hours or overnight to allow the flavors to meld together. Before serving, warm over medium heat. Garnish with a sprinkling of paprika.
Serves 4 to 6.
Three Pepper Soup
Equipment
- Large saucepan or shallow stockpot
- Immersion or standard blender
- Heatproof container
Ingredients
- ¼ cup butter
- 1 small shallot, thinly sliced
- â…“ cup flour
- ½ teaspoon kosher salt
- 3 cups chicken stock
- 1 teaspoon concentrated chicken base
- 2 jars pimientos undrained, 4-ounces each
- 2 cups half and half
- ¼ to ½ teaspoon paprika, plus extra for garnish
- 2 to 3 dashes Tabasco
Instructions
- Melt the butter in a large saucepan or shallow stockpot over medium heat. Add the sliced shallots and sauté until they’re tender and translucent, about 5 to 7 minutes.
- Stir in the flour and the kosher salt, blending in until smooth. Continue cooking, stirring constantly until the flour is lightly golden, about 2 to 3 minutes.
- Whisk in the chicken stock along with the concentrated chicken base. Cook over medium-low heat, stirring occasionally until the stock starts to thicken slightly.
- Add the pimientos and any juices in the jar, the paprika and the Tabasco. Using an immersion blender, purée until very smooth. (You can also transfer the soup to a blender and purée.)
- Pour in the half and half. Transfer the soup to a heatproof container and chill for about 6 hours or overnight to allow the flavors to meld together.
- Before serving, warm over medium heat. Garnish with a sprinkling of paprika.
