Red Bell Pepper Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 red bell peppers, seeded and chopped
- 2 yellow onions, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, chopped
- 2 quarts chicken broth
- ½ cup long-grain rice
- 2 tablespoons chopped fresh thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
Directions
- 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.
- Purée cooled soup with an immersion blender until smooth. Or use a blender and purée, in batches, until smooth.
