Name: Spicy Red Bell Pepper Soup
Prep time: 40 min
Cook time: 35 min
Total time: 105 min
Yield: 1
Ingredients: 1 tablespoon extra virgin olive oil; 6 red bell peppers, seeded and chopped; 2 carrots, chopped; 2 yellow onions, chopped; 2 celery ribs, chopped; 4 cloves garlic, chopped; 2 quarts chicken broth; 0.5 cup long grain rice; 2 tablespoons chopped fresh thyme; 0.25 teaspoon cayenne pepper; 0.25 teaspoon crushed red pepper flakes; 1 teaspoon salt; 0.5 teaspoon ground black pepper

Spicy Red Bell Pepper Soup

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Prep Time:
40 minutes

Cook Time:
35 minutes

Total Time:
105 minutes

Spicy red pepper soup with a blend of colorful veggies, herbs, and rice in chicken stock.

Ingredients:

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

Instructions:

In a large pot over medium-high heat, warm the olive oil. Add bell peppers, carrots, onions, celery, and garlic. Saute until softened, around 10 minutes. Pour in chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer until rice and veggies are tender, about 25 minutes. Let cool for 30 minutes before serving.
Puree the cooled soup using a hand-held immersion blender right in the pot, or blend in batches using a regular blender until smooth.

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