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Red Pepper Soup Recipe

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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

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10-12 Servings
Prep: 35 min. Cook: 20 min. + cooling

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 Crisco® Pure 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).

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

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Ingredients