Red Pepper Soup

Ingredients:

  • 6 medium sweet red peppers, chopped
  • 2 medium carrots, chopped
  • 2 medium onions, chopped
  • 1 celery rib, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 cans (one 49 1/2 ounces, one 14 1/2 ounces) chicken broth
  • 1/2 cup uncooked long grain rice
  • 2 tablespoons minced fresh thyme or
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/8 to 1/4 teaspoon crushed red pepper flakes 

Directions:

  1. In a large Dutch oven or soup kettle, sauté red peppers, carrots, onions, celery and garlic in oil until tender.
  2. Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil.
  3. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender.
  4. Cool for 30 minutes.
  5. Puree in small batches in a blender; return to pan.
  6. Add red pepper flakes; heat through.

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