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Red Pepper Soup

Red Pepper Soup
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
10-12 ServingsPrep: 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 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).
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