Red Pepper Soup

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

Preparation

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.