Spicy Red Bell Pepper Soup Recipe
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Spicy Red Bell Pepper Soup

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."

Rating: This weblink has been rated 22 times with an average star rating of 4.2 Read Reviews (18)

Rate/Review | 691 people have saved this

Prep Time:
40 Min
Cook Time:
35 Min
Ready In:
1 Hr 45 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 117 | Total Fat: 3.3g | Cholesterol: 0mg

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 view all reviews »

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?!?... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2007 by PAROGIRL Supporting Member (Click to learn more about Supporting Membership)
This was GREAT! I doubled the spices, since we like things hot, and used brown rice. Served... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2008 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
Very good! I was a little skeptical about using rice as a thickener, but it worked... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2007 by LAURELINAZ 
I was in a hurry so I used the food processor and chopped each vegetable. When I got to the... MORE
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. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2007 by kate0111 
Good - I would make it again. Loved the fact that the rice gave it a creamy texture. I added... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2007 by Jane 
This was extremely spicy & hot. I like a little spice but this blew out my mouth even though I... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2007 by MiriamShaya 
I didn't like the taste at all! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2008 by Britty 
Thoroughly enjoyed this soup! At my home- we LOVE all spicyness that can be in a recipe and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2007 by pat t 
Soup was great. Wouldn't change a thing. MORE

 
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