Spicy Red Bell Pepper Soup

Fresh red bell peppers blended with celery, carrots, onion, thyme, and rice take on a little heat from cayenne and red pepper flakes in this colorful, chicken-stock based soup.

• Preparation Time: 40 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 15 mins
• Calories: 109 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons chopped fresh thyme
• 2 carrots, chopped
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic, chopped
• 2 quarts chicken broth
• 2 yellow onions, chopped
• 2 celery ribs, chopped
• 6 red bell peppers, seeded and chopped
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon crushed red pepper flakes
• 0.5 cup long grain rice

Recipe Instructions

Step 1

Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.

Step 2

Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.