Spicy Red Bell Pepper Soup

Spicy Red Bell Pepper Soup

48
QUIRKYIQ 17

"I love this 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."

Ingredients

1 h 45 m {{adjustedServings}} servings 97 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
  2. Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.
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Reviews

48
  1. 65 Ratings

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This was GREAT! I doubled the spices, since we like things hot, and used brown rice. Served with some toasted rye croutons and a tiny wedge of chili-lime gouda for garnish. Raves from my guests!

This soup is incredible! Fresh, healthy, tasty ingredients...what else could you ask for?!? This reminds me of a soup I used to be able to get at a small sandwich cafe in DC...but they stopped o...

Very good! I was a little skeptical about using rice as a thickener, but it worked beautifully. This is also a great recipe for using up any extra veggies that are hanging around the fridge. I g...