Spicy, but not too hot, it's a nice change from traditional rice soups.
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
How to Make It
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.
Puree in small batches in a food processor or blender, return to pan and add red pepper flakes. Heat through. Garnish with croutons.