Pepperoncini Soup
This one is for all my pepperoncini lovers out there! Tangy, creamy, and oh-so-comforting! This Vegan Pepperoncini Soup has everything you crave, with a bold kick from the pepperoncini brine and a crispy fried pepperoncini garnish you’ll be sure to love.
Ingredients
Pepperoncini Soup
- 2 tablespoons olive oil
- 2 medium leeks, white and pale green parts only, cleaned and thinly sliced
- 1 cup diced carrots
- 1 cup diced celery
- 6 cloves fresh minced garlic
- 2 cups peeled and diced russet potatoes
- 1 teaspoons kosher salt, plus more to taste
- 1 teaspoon fresh cracked black pepper plus more to taste
- 1 teaspoon garlic powder
- 4 cups vegan chick’n broth or vegetable broth
- ½ cup pepperoncini brine, from the jar
- 2 bay leaves
- 1 cup chopped pepperoncinis
- 1 cup vegan heavy cream or sour cream
- Crispy fried pepperoncinis, for garnish, optional (recipe below)
- Fresh minced parsley, for garnish, optional
Crispy Fried Pepperoncinis:
- ½ cup sliced pepperoncini peppers, drained and patted dry
- 1/3 cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ cup pepperoncini brine, from the jar
- Neutral oil (such as canola or vegetable), for frying
Instructions
To Make the Soup:
- In a large pot, heat the oil over medium heat. Once the oil is hot, add the leeks, carrots and celery, and cook until the onions are translucent, 5 to 7 minutes. Add the minced garlic and cook until fragrant, 1 to 2 minutes.
- Add the diced potatoes and season with the salt, pepper, and garlic powder. Pour in the broth and pepperoncini brine and stir to combine. Add the bay leaves and increase the heat to medium-high and bring the mixture to a boil. Once at a boil, cover, reduce heat and simmer until the potatoes are tender, 15 to 20 minutes.
- Once the potatoes are soft, remove the bay leaves and use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture like me, leave some potato chunks.
- Stir in chopped pepperoncinis and vegan heavy cream. Simmer for an additional 5 minutes, allowing the flavors to meld. Taste and adjust seasonings, if necessary.
- Garnish with crispy fried pepperoncinis and fresh minced parsley and enjoy!
To Make the Crispy Fried Pepperoncinis:
- While the soup is simmering, prepare the crispy fried pepperoncini pieces.
- Set up a dredging station. Place the flour, garlic powder, onion powder, and smoked paprika in a shallow bowl and whisk to combine. In a separate bowl, add the pepperoncini brine.
- Dip the pepperoncini slices first into the flour, then into the brine, then back into the flour, making sure to tap off excess flour and brine in between each step.
- Place about ½-inch of the oil in a small sauté pan over medium-high heat. Once the oil is hot, fry the pepperoncini rings for 1-2 minutes per side until golden brown, then transfer to a paper towel to drain.
Tried this recipe?Let us know how it was!