Cream of Pimento Soup
Creamy, flavorful, and delightfully unique, this Cream of Pimento Soup is a comforting bowl of goodness that’s perfect for any season. Made with roasted jarred pimentos, sautéed onions, and a touch of minced garlic, this soup is richly blended with heavy cream and softened cream cheese for an indulgently smooth texture. A hint of paprika adds a subtle smokiness, while each spoonful is perfectly balanced with the warmth of vegetable broth and a touch of fresh parsley for garnish. Ready in just 35 minutes, this easy-to-make recipe is ideal for cozy weeknight dinners or as an elegant appetizer for entertaining. Serve it with crusty bread or crackers for a meal that's both satisfying and unforgettable. Discover how this vibrant pimento soup turns humble pantry ingredients into a gourmet delight!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 12 ounces jarred pimentos, drained
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 ounces cream cheese, softened
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the drained pimentos to the pot, followed by the flour. Stir to coat the vegetables evenly and cook for 1-2 minutes to remove the raw taste of the flour.
Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Add paprika, salt, and black pepper. Stir well to combine and let the soup simmer for 10 minutes, stirring occasionally.
Carefully transfer the soup to a blender or use an immersion blender to blend the soup until smooth and creamy. (If using a blender, work in batches and allow the soup to cool slightly before blending.)
Return the soup to the pot and stir in the heavy cream and softened cream cheese. Heat gently over low-medium heat until the cream cheese fully melts and is incorporated into the soup.
Taste and adjust seasoning with additional salt or pepper, as needed.
Ladle the soup into bowls and garnish with fresh parsley. Serve warm.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 4310 mg | 187% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 33.3 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 300 mg | 23% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2160 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
