Red Pepper Soup Recipe

Red Pepper Soup RecipePhoto by: Taste of Home Red Pepper Soup Recipe Rating 5

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

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Red Pepper Soup Recipe
  • Prep: 35 min. Cook: 20 min. + cooling
  • Yield: 10-12 Servings
35 20 55

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

  • 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).

Originally published as Red Pepper Soup in Country Woman July/August 1998, p29

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Red Pepper Soup Recipe

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