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.

Vegan Pepperoncini Soup with Crispy Fried Pepperoncinis

Warm up with this tangy and comforting Vegan Pepperoncini Soup! Perfectly creamy, with a gentle heat from pickled pepperoncinis, this unique recipe is the ultimate blend of flavor and texture. With a smooth potato base, the punchy pepperoncini brine, and a crispy fried pepperoncini garnish, this soup is a crowd-pleaser that’s great for chilly days or any time you crave a cozy meal.

Why You’ll Love This Pepperoncini Soup

• Tangy and flavorful: Thanks to pepperoncini brine, it has a unique tangy kick.
• Creamy and comforting: Potatoes and vegan heavy cream create a velvety base.
• Perfect for meal prep: Make a big batch for easy lunches or dinners all week.
• Quick and Easy to Make: This soup comes together with simple ingredients and minimal prep, making it perfect for busy weeknights.
• Unique Flavor Profile: The pepperoncini brine adds an unexpected, tangy twist, making it stand out from traditional creamy soups.
• Nostalgic Comfort: With creamy potatoes and warming veggies, this soup brings classic comfort with a fun, tangy upgrade.

How to Make Vegan Pepperoncini Soup

1. Sauté the Vegetables:

In a large pot, heat olive oil over medium heat. Add leeks, carrots, and celery, and cook until softened, about 5-7 minutes. Stir in minced garlic and cook until fragrant.

2. Add the Potatoes and Seasonings:

Add potatoes, kosher salt, black pepper, and garlic powder. Pour in the broth and pepperoncini brine, add the bay leaves, and bring the mixture to a boil. Lower heat and let it simmer for 15-20 minutes, or until potatoes are tender.

3. Blend the Soup:

Remove the bay leaves and use an immersion blender to blend the soup until smooth, leaving some potato chunks if you like a bit of texture.

4. Stir in the Final Ingredients:

Add chopped pepperoncinis, vegan heavy cream or sour cream, and dried dill. Let the soup simmer for another 5 minutes, adjusting seasonings as needed.

5. Make Crispy Fried Pepperoncinis:

While the soup simmers, set up a dredging station. Coat the pepperoncini rings in flour, dip in brine, and coat again in flour. Fry in hot oil until golden, about 1-2 minutes per side. Drain on paper towels.

6. Serve and Enjoy!

Ladle the soup into bowls, garnish with crispy fried pepperoncinis and fresh dill or parsley, and enjoy!

Tips and FAQs

• Control the Tanginess: Adjust the pepperoncini brine to your preference. Start with a smaller amount and add more for a tangier flavor.
• Choose the Right Potatoes: Russet potatoes blend well, but Yukon Golds will also work for a creamy consistency.
• Customize the Texture: Blend the soup completely for a smooth texture, or leave some potato chunks for a rustic feel.

Can I use another type of vinegar instead of the pepperoncini brine?

The brine from the pepperoncini jar is ideal for flavor, but in a pinch, use a small amount of white vinegar and increase the chopped pepperoncinis for flavor.

What can I substitute for vegan heavy cream?

If you don’t have vegan heavy cream, coconut milk or a thick cashew cream will add similar creaminess without altering the flavor too much.

Is this soup gluten-free?

The soup itself is gluten-free if your vegan broth is certified gluten-free. For the crispy fried pepperoncinis, you can use gluten-free flour.

How do I store and reheat pepperoncini soup?

Refrigerate leftover soup for up to 4 days in an airtight container. Reheat on the stovetop over low heat, stirring occasionally.

Serving Suggestions:

Serve this pepperoncini soup with crusty bread or a simple side salad. It’s a great starter or a satisfying main when you want something warm and savory.

Enjoy the Bold Flavors of This Vegan Pepperoncini Soup!

If you love comfort food with a twist, this Vegan Pepperoncini Soup is about to be your new go-to! Creamy potatoes, fresh herbs, and a bold tang from pepperoncini brine come together for a soup that’s warm, flavorful, and totally unique. If you give it a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Pepperoncini Soup

Ashley

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.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Appetizer, Main, Main Course, Soup, Starter

Cuisine American

Servings 4

Ingredients

  

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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.

Keyword creamy vegan soup, healthy vegan comfort food, pepperoncini soup recipe, potato soup with pepperoncinis, tangy vegan soup, vegan pepperoncini soup

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