This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Roasted Red Bell Pepper Soup
Roasted Red Pepper and Potato Soup
Crab and Red Pepper Soup
Tomato Red Pepper Soup
Red Pepper Potato Soup
more »
Top Related Articles
Red Pepper
Split Pea Soup
Cooking Questions: Soup
Matzo Ball Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Soup Up Your Chicken Soup
Cayenne Pepper
White Pepper
Black Pepper
Sweet Onions
Related Collections
Canned Chicken Broth and Stock
Fresh Peppers
Red Bell Peppers
Summer Fruits and Vegetables
Summer Soups

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

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."

Rate/Review | Read Reviews (35)

Prep Time:
40 Min

Cook Time:
35 Min

Ready In:
1 Hr 45 Min

Servings (Help)

US Metric Calculate

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

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.
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.