Red Pepper Soup Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

6 medium sweet red peppers, chopped
2 medium carrots, chopped
2 medium onions, chopped
1 celery rib, chopped
4 garlic cloves, minced
1 tbsp olive oil
2 cans (1 49-1/2 oz, one 14-1/2 ounces) chicken broth
1/2 cup uncooked long grain rice
2 tbsp minced fresh thyme
1-1/2 tsp salt
1/4 tsp pepper
1/8 to 1/4 tsp cayenne pepper
1/8 to 1/4 tsp crushed red pepper flakes

Directions:

In a large Dutch oven or soup kettle, saute red peppers, carrots, onions, celery and garlic in oil until tender.
Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender.
Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through. Yield: 10-12 servings (about 3 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	86.11 Kcal (361 kJ)
Calories from fat	15.32 Kcal
		% Daily Value*
Total Fat	1.7g	3%
Sodium	387.74mg	16%
Potassium	271.31mg	6%
Total Carbs	15.3g	5%
Sugars	4.59g	18%
Dietary Fiber	2.81g	11%
Protein	1.95g	4%
Vitamin C	95mg	158%
Vitamin A	0.1mg	4%
Iron	0.2mg	1%
Calcium	22.5mg	2%

Amount Per 100 g
Calories	65.85 Kcal (276 kJ)
Calories from fat	11.72 Kcal
		% Daily Value*
Total Fat	1.3g	3%
Sodium	296.53mg	16%
Potassium	207.49mg	6%
Total Carbs	11.7g	5%
Sugars	3.51g	18%
Dietary Fiber	2.15g	11%
Protein	1.49g	4%
Vitamin C	72.7mg	158%
Vitamin A	0.1mg	4%
Iron	0.1mg	1%
Calcium	17.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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