Healthy Red Pepper Soup & Souper Cubes Freezer Meal
Healthy Red Pepper Soup & Souper Cubes Freezer Meal is a easy American recipe that serves 4. 195 calories per serving. Recipe by Mennonite Farmhouse on YouTube.
Prep: 20 min | Cook: 47 min | Total: 1 hr 22 min
Cost: $8.82 total, $2.20 per serving
Ingredients
- 2 tablespoons Unsalted Butter (cut into small pieces)
- 4 cloves Garlic (minced)
- 1 medium Onion (peeled and diced)
- 5 Red Bell Peppers (seeded and roughly chopped; garden‑fresh preferred)
- 0.5 cup Heavy Cream (room temperature)
- 24 oz Chicken Stock (homemade or store‑bought, unsalted)
- 1 teaspoon Salt (or to taste)
- 0.125 teaspoon Black Pepper (optional, add at table if desired)
- 2 tablespoons Sour Cream (for garnish (optional))
Instructions
Prep Vegetables
Dice the onion, seed and roughly chop the red bell peppers, and mince the garlic cloves.
Time: PT10M
Sauté Aromatics
Heat the large saucepan over medium heat, add the butter and let it melt. Add the chopped peppers and onion, stirring occasionally, and sauté for about 10 minutes until softened.
Time: PT10M
Temperature: Medium
Add Garlic
Add the minced garlic to the saucepan and cook for 30 seconds, just until fragrant.
Time: PT0M30S
Temperature: Medium
Add Stock and Simmer
Pour in the 24 oz (3 cups) of chicken stock, increase heat to bring to a gentle simmer, then reduce to a low simmer and cook uncovered for 30 minutes.
Time: PT30M
Temperature: Low simmer
Puree the Soup
Working in batches, carefully transfer the hot soup to the high‑speed blender. Secure the lid tightly and blend on high until smooth, about 1‑2 minutes per batch.
Time: PT5M
Return to Pot and Finish
Pour the blended soup back into the saucepan, stir in the heavy cream, and season with a teaspoon of salt (and optional black pepper). Heat gently for 2 minutes just to combine.
Time: PT2M
Temperature: Medium‑low
Portion and Freeze
If making freezer batches, ladle the hot soup into Super Cube containers or zip‑top freezer bags, leaving space for expansion. Cool to room temperature, then seal and freeze.
Time: PT5M
Serve
Reheat a frozen portion in a saucepan over low heat, stirring occasionally. Garnish with a dollop of sour cream if desired and enjoy.
Time: PT5M
Temperature: Medium
Nutrition Facts
- Calories
- 195
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 15.5 g
- Fiber
- 5 g
Dietary info: Gluten‑Free, Can be made vegetarian by using vegetable stock
Allergens: Dairy
Ingredient Substitutions
- Instead of Unsalted Butter: Olive oil, Margarine
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Onion: Leeks, shallots
- Instead of Red Bell Peppers: Roasted red peppers (jarred), Yellow bell peppers
- Instead of Heavy Cream: Half‑and‑half, Coconut milk
- Instead of Chicken Stock: Vegetable stock, Store‑bought low‑sodium broth
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Sour Cream: Greek yogurt, Creme fraiche
Equipment Needed
- Large Saucepan
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Measuring Cups
- High‑Speed Blender (Vitamix or similar)
- Fine Mesh Strainer (optional)
- Ladle
- Freezer Portion Containers (Super Cubes) (optional)
- Zip‑Top Freezer Bags (optional)
Critical Steps — Do Not Skip
- Sauté peppers and onion until softened (Step 2)
- Add garlic at the end of sauté to avoid burning (Step 3)
- Simmer uncovered for 30 minutes to develop flavor (Step 4)
- Blend hot soup safely, venting the blender lid (Step 5)
- Add cream after blending and avoid boiling (Step 6)
Chef Tips from the Video
- Roast the red bell peppers under a broiler before chopping for a deeper, smoky flavor.
- Use homemade chicken stock for the richest taste; a pinch of fresh thyme adds subtle earthiness.
- Garnish with fresh chives or a drizzle of olive oil for visual appeal.
Troubleshooting
Soup is too thin
Simmer uncovered longer to reduce, or add an extra roasted red pepper for more body.
Soup is too thick
Stir in additional chicken stock or water a few tablespoons at a time until desired consistency is reached.
Flavor is bland
Adjust with more salt, a pinch of smoked paprika, or a splash of lemon juice for brightness.
Storage
Refrigerator: Store in airtight container for 3‑4 days
Freezer: Freeze in portion‑size containers for up to 3 months
Room temperature: Do not store at room temperature
Make-Ahead Tips
- Portion the soup into freezer‑ready containers while still warm; this reduces condensation later.
- Reheat gently over low heat; avoid rapid boiling which can cause the cream to separate.
- Add a splash of fresh cream or milk when reheating for extra silkiness.
Frequently Asked Questions
What is the cultural significance and history of Red Pepper Soup in American farm‑house cooking?
Red Pepper Soup reflects the resourceful tradition of Midwestern farm families who turned garden harvests into pantry‑friendly meals. Using fresh garden peppers and homemade stock, the soup embodies the "nothing goes to waste" ethos common in Mennonite and other agrarian communities.
What traditional regional variations of Red Pepper Soup exist in American cuisine?
In the Upper Midwest, some families add smoked paprika or a touch of cayenne for heat, while others incorporate roasted green or yellow peppers. A few versions replace chicken stock with a hearty vegetable broth to keep the dish vegetarian.
How is Red Pepper Soup traditionally served in Mennonite Farmhouse style?
It is often served hot in a simple bowl, sometimes topped with a spoonful of sour cream or a drizzle of cream, and paired with a crusty grilled cheese sandwich or fresh cornbread. The soup is usually enjoyed as a comforting lunch or dinner during cooler months.
What occasions or celebrations is Red Pepper Soup associated with in Mennonite or Midwestern culture?
The soup is a staple during harvest time when red peppers are abundant, and it appears at family gatherings, church pot‑lucks, and as a comforting dish on cold winter evenings.
What authentic ingredients are essential for Red Pepper Soup versus acceptable substitutes?
Authentic ingredients include fresh red bell peppers, homemade unsalted chicken stock, butter, and heavy cream. Acceptable substitutes are roasted jarred red peppers, store‑bought low‑sodium broth, olive oil for butter, and half‑and‑half or coconut milk for cream.
What other Midwestern dishes pair well with Red Pepper Soup?
It pairs beautifully with grilled cheese, cornbread, a simple mixed green salad with vinaigrette, or a side of buttery biscuits. The mild sweetness of the soup balances savory sandwiches and hearty breads.
How has Red Pepper Soup evolved over time in farm‑house cooking?
Originally a stovetop‑only puree, modern versions use high‑speed blenders for a smoother texture and freezer‑ready portioning. Some cooks now add herbs like thyme or basil, and many freeze the soup in single‑serve cubes for convenience.
What are the most common mistakes to avoid when making Red Pepper Soup?
Common mistakes include overcooking the garlic (it becomes bitter), blending the soup while the lid is sealed tightly (risk of steam explosion), and boiling after adding cream which can cause curdling. Follow the timing steps and vent the blender lid for safety.
Why does this Red Pepper Soup recipe use a high‑speed blender instead of an immersion blender?
A high‑speed blender creates an ultra‑smooth, velvety texture and can handle hot liquids more safely when vented, whereas an immersion blender may leave a slightly grainy consistency and requires more careful handling of steam.
What does the YouTube channel Mennonite Farmhouse specialize in?
The YouTube channel Mennonite Farmhouse specializes in homestead‑style cooking, preserving, and farm‑to‑table recipes that showcase garden produce, traditional preservation methods, and simple, wholesome meals rooted in Mennonite heritage.
How does the YouTube channel Mennonite Farmhouse's approach to Midwestern cooking differ from other cooking channels?
Mennonite Farmhouse emphasizes using ingredients grown on the family farm, batch‑cooking for pantry storage, and sharing practical preservation tips like freezer cubes, whereas many other channels focus on quick, trendy recipes without the preservation and heritage context.
Last updated: September 6, 2026
