Red Pepper Soup

Name: Red Pepper Soup
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 12 servings (about 3 quarts).
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

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

In a Dutch oven, 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.

Nutrition Facts

1 cup: 83 calories, 2g fat (0 saturated fat), 3mg cholesterol, 962mg sodium, 14g carbohydrate (4g sugars, 2g fiber), 2g protein.

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

Reviews

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Average Rating:

sgronholz

Oct 15, 2019

This soup was the perfect way to use a bumper crop of peppers! I roasted the peppers and removed the skins before adding them to the soup mixture; I also used my immersion blender to puree the soup. We enjoyed some of the soup right away and put the remainder in the freezer. I will definitely be making this again!
bjgjane

Sep 3, 2016

I have a bumper crop of red peppers in my garden this year and was looking for a new recipe to use them. This is wonderful. I made it as directed. I froze some red peppers so I can make this soup again in the winter months. Thank you for submitting it.
partnersincooking

Jun 10, 2014

I really dislike it when people alter the recipe; however, I think the revisions we made did not really alter the flavor. We did not blend the mixture so that it would still have texture. We added chicken so that it would be a meal. The taste was great. My husband and I both agree on this recipe and really like it. It freezes well too like the previous person stated.
becky66

Apr 20, 2014

Great-tasting, unique soup that was easy to make. I roasted the red peppers under the broiler and then removed the skins and seeds while the other veggies were cooking, and then added the peppers. Instead of waiting for the soup to cool and pureeing in a blender, I used an immersion blender right in the pan. We served it with a loaf of beer bread for the meal.
oraganicmama

Nov 9, 2012

I made this soup last year and put some of the extra in the freezer. My husband loved the soup the first time around, it reheated very well and tasted awesome. My husband too it to work with him and had it with tuna sands! My father in law had some that day too and gave rave reviews! Thank you for this recpie we will make it often :)