Spicy Red Bell Pepper Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• 6 reds bell peppers , seeded and chopped
• 2 yellows onions , chopped
• 2 carrots , chopped
• 2 ribss celery , chopped
• 4 cloves garlic , chopped
• 2 quartss chicken broth
• 0.5 cups long-grain rice
• 2 tablespoons chopped fresh thyme
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons cayenne pepper
• 0.25 teaspoons crushed red pepper flakes

Instructions

1. 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.

2. 2

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