Print: Spicy Red Bell Pepper Soup

I love this spicy soup recipe because it uses fresh, sweet red bell peppers, as opposed to roasted red peppers. It's full of other fresh vegetables and thyme, too, and it freezes exceptionally well. Rice is used as the thickening agent, rather than cream. If you don't like a lot of spice, reduce the amount of cayenne and red pepper flakes.

Prep

25 min

Cook

55 min

Servings

Difficulty

Medium

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

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/spicy-red-bell-pepper-soup