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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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While I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. -Barb Nelson, Victoria, British Columbia Ingredients:
6 medium sweet red peppers, chopped |
2 medium carrots, chopped |
2 medium onions, chopped |
1 celery rib, chopped |
4 garlic cloves, minced |
1 tablespoon olive oil |
2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth |
1/2 cup uncooked long grain rice |
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
1/8 to 1/4 teaspoon cayenne pepper |
1/8 to 1/4 teaspoon crushed red pepper flakes |
Directions:
1. In a large Dutch oven or soup kettle, saute red peppers, carrots, onions, celery and garlic in oil until tender.
2. 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.
3. 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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