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Red Pepper Soup

Oxmoor House
Yield serves 12 to 14
Spicy, but not too hot, it's a nice change from traditional rice soups.

Ingredients

  • 6 red peppers, chopped
  • 2 carrots, chopped
  • 2 onions, chopped
  • 1 celery stalk, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 (32-oz.) cartons chicken broth
  • 1/2 cup long grain rice, uncooked
  • 2 tablespoons 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
  • Garnish: croutons

How to Make It

  1. In a large Dutch oven, sauté red peppers, carrots, onions, celery and garlic in olive oil until tender. Stir in broth, rice, thyme, salt, pepper and cayenne pepper; bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes, or until vegetables and rice are tender. Cool for 30 minutes.

  2. Puree in small batches in a food processor or blender, return to pan and add red pepper flakes. Heat through. Garnish with croutons.

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