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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 tablespoon extra virgin olive oil
- 6 red bell peppers, seeded and chopped
- 2 carrots, chopped
- 2 yellow onions, chopped
- 2 celery ribs, chopped
- 4 cloves garlic, chopped
- 2 quarts chicken broth
- ½ cup long grain rice
- 2 tablespoons chopped fresh thyme
- ¼ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 109 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat0g | 2% |
| Cholesterol4mg | 1% |
| Sodium1028mg | 45% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber3g | 11% |
| Total Sugars7g | |
| Protein3g | |
| Vitamin C97mg | 485% |
| Calcium34mg | 3% |
| Iron1mg | 6% |
| Potassium322mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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