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