Photo by: Oxmoor House

Red Pepper Soup

Spicy, but not too hot, it's a nice change from traditional rice soups.

  • Yield: serves 12 to 14


  • 6 none red peppers, chopped
  • 2 none carrots, chopped
  • 2 none onions, chopped
  • 1 none celery stalk, chopped
  • 4 none cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 none (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 none to 1/4 teaspoon cayenne pepper
  • 1/8 none to 1/4 teaspoon crushed red pepper flakes
  • none Garnish: croutons


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.


Go to Full Version of

Red Pepper Soup Recipe