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Spicy Red Bell Pepper Soup

SUBMITTED BY: QUIRKYIQ

"I love this recipe because it uses fresh, sweet red bell peppers, as opposed to roasted red peppers. It's full of other fresh vegetables and thyme, too, and it freezes exceptionally well. Rice is used as the thickening agent, rather than cream. If you don't like a lot of spice, reduce the amount of cayenne and red pepper flakes."
PREP TIME  40 Min
COOK TIME  35 Min
READY IN  1 Hr 45 Min
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 tablespoon extra virgin olive oil
  • 6 red bell peppers, seeded and chopped
  • 2 carrots, chopped
  • 2 yellow onions, chopped
  • 2 celery ribs, chopped
  • 4 cloves garlic, chopped
  • 2 quarts chicken broth
  • 1/2 cup long grain rice
  • 2 tablespoons chopped fresh thyme
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

DIRECTIONS

  1. Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
  2. Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2007 by batdogballerina
This soup is incredible! Fresh, healthy, tasty ingredients...what else could you ask for?!? This reminds me of a soup I used to be able to get at a small sandwich cafe in DC...but they stopped offering it. I'm so glad I found this recipe! Also, I don't understand why anyone would complain about this soup being too "hot," when it clearly states that it is a spicy soup. Things that make you go, "Hmmm." YUM YUM YUM!!!

1 user found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2007 by Christine Somma
I felt this soup was lacking some flavor. Added more salt, but that wasn't it exactly. Definitely spicy, but we enjoyed the heat. I don't think i'd make this again.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2007 by PAROGIRL
This was GREAT! I doubled the spices, since we like things hot, and used brown rice. Served with some toasted rye croutons and a tiny wedge of chili-lime gouda for garnish. Raves from my guests!

1 user found this review helpful


 
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Recipe Submitter:

QUIRKYIQ
Cooking Level: Expert
Home Town: Arcata, California, USA
Living In: Stafford, Virginia, USA
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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 117

  • Total Fat: 3.3g
  • Cholesterol: 0mg
  • Sodium: 1050mg
  • Total Carbs: 19.2g
  •     Dietary Fiber: 3.2g
  • Protein: 3.8g

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