Spicy Red Bell Pepper Soup Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 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
• cup long-grain rice
• 2 tablespoons chopped fresh thyme
• 1 teaspoon salt
• teaspoon ground black pepper
• teaspoon cayenne pepper
• teaspoon crushed red pepper flakes

Directions

1. Heat olive oil in a large pot over medium-high heat.
2. Add the bell peppers, onions, carrots, celery, and garlic to the pot. Cook and stir the vegetables until they become soft, about 10 minutes.
3. Stir in the chicken broth, rice, thyme, salt, black pepper, cayenne pepper, and red pepper flakes. Bring the mixture to a boil.
4. Once boiling, reduce the heat, cover, and let it simmer until the rice and vegetables are tender, about 25 minutes.
5. Remove the pot from the heat and allow the soup to cool for 30 minutes.
6. Once cooled, pure the soup using an immersion blender until smooth. Alternatively, you can use a regular blender and pure in batches until smooth.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.