Recipe Background
A warming and refreshing soup with a customizable spice level, infused with poultry flavor and the brightness of red bell peppers.
Don't worry, Red Hot Soup isn't too spicy! You can add as much or as little of the red pepper flakes and the cayenne pepper as you want to make a Red Hot Soup perfectly suited to your tastebuds. No matter how much spice you add, you'll find yourself with a warming and refreshing soup infused with poultry flavor and the refreshing brightness of red bell peppers. Tender long-grain rice and garden-fresh vegetables add texture and heartiness to every spoonful too! Things are really heating up in the kitchen with Red Hot Soup!
Ingredients
- 6 medium sweet red peppers chopped
- 2 medium carrots chopped
- 2 medium onions chopped
- 1 rib celery chopped
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 2 cans chicken broth one 49.5-ounce and one 14.5-ounce
- 1/2 cup long-grain rice uncooked
- 2 tablespoons fresh thyme minced, or 2 teaspoons dried thyme
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/8-1/4 teaspoon cayenne pepper
- 1/8-1/4 teaspoon crushed red pepper flakes
- bacon optional, cooked and crumbled
Directions
- In a Dutch oven, sauté the red peppers, the carrots, the onions, the celery, and the garlic in the oil until tender.
- Stir the broth, the rice, the thyme, the salt, the pepper, and the cayenne into the veggie mixture and bring to a boil.
- Reduce the heat, cover, and simmer until the veggies and rice are tender, about 20-25 minutes.
- Allow the soup to cool for 30 minutes.
- Purée the soup in small batches in a blender, then return to the Dutch oven.
- Add the red pepper flakes to the puréed soup and heat through.
- Serve with the bacon crumbles
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