Spicy Red Bell Pepper Soup
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
41
Spice
57
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Virgin Olive Oil (extra)4 cloves
Garlic (chopped)1 cup
Long Grain Rice2 tbsps
Thyme (chopped fresh)1 tsp
Cayenne Pepper1 tsp
Salt1 tsp
Ground Black PepperDirections:
1
Heat the olive oil in a large pot over medium-high heat
2
Stir in the bell peppers, carrots, onions, celery, and garlic
3
Cook and stir the vegetables until soft, about 10 minutes
4
Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil
5
Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes
6
Remove from heat
7
And cool 30 minutes
8
Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot
9
Or use a blender, and blend the soup in batches until smooth