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Roasted Red Pepper Soup

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PREP TIME
40 min
COOKING TIME
35 min
TOTAL TIME
105 min
SERVINGS
10 servings
Lunch Dinner Soup
Roasted Red Pepper Soup
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 6 red bell peppers, seeded and chopped
  • 2 yellow onions, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 4 cloves garlic, chopped
  • 2 quarts chicken broth
  • 1/2 cup long grain rice
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon crushed red pepper flakes
Instructions
1
Preheat the cooking vessel by heating olive oil over a moderately high heat level. Introduce sliced bell peppers, onions, carrots, celery, and minced garlic into the pot; cook and stir until the vegetables are tender, approximately 10 minutes. Introduce chicken broth into the pot; then add cooked rice, dried thyme, salt, black pepper, cayenne pepper, and red pepper flakes; bring the mixture to a rolling boil. Decrease heat, cover the pot, and let it simmer until both rice and vegetables are tender, roughly 25 minutes. Remove the pot from heat; let it cool for 30 minutes.
2
Finally, blend the cooled soup using an immersion blender until smooth. Alternatively, use a conventional blender and purée the soup in batches until it reaches the desired consistency.