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

Step 2

Purée cooled soup with an immersion blender until smooth. Or use a blender and purée, in batches, until smooth.