Creamy Peppercorn Soup (Comforting, Spicy & Simple)

This creamy peppercorn soup is the perfect blend of warmth and flavor. Made with crushed black peppercorns, onions, garlic, cream, and a hint of herbs, it's a soothing, spicy soup that works as a starter or a light dinner. A cozy choice for cold nights or when you crave something bold yet comforting.

Ingredients

• 1 tbsp olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp whole black peppercorns, coarsely crushed
• 2 tbsp all-purpose flour
• 4 cups vegetable or chicken broth
• ½ cup heavy cream or coconut cream
• Salt to taste
• Optional: chopped parsley or chives for garnish

Directions

1. Sauté aromatics: Heat oil or butter in a pot over medium heat. Add chopped onions and cook for 3–4 minutes until translucent. Stir in garlic and crushed peppercorns; cook another minute.
2. Create the base: Sprinkle in flour and stir well for about 1–2 minutes to make a roux.
3. Simmer: Slowly whisk in the broth to avoid lumps. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
4. Add cream: Stir in heavy cream and simmer another 5 minutes. Adjust salt and pepper to taste.
5. Serve: Garnish with chopped parsley or chives and a sprinkle of freshly cracked pepper.