“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.” - by QUIRKYIQ
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 97 cal
- 5%
- Fat
- 1.8 g
- 3%
- Carbs
- 18.3 g
- 6%
Based on a 2,000 calorie diet
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Reviews (40)
Rate This Recipe
"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 offerin..." See moreg it. I'm so glad I found this recipe! Also, I don't understand why anyone would complain about this soup being too "hot," when it clearly states that it is a spicy soup. Things that make you go, "Hmmm." YUM YUM YUM!!!"
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