How to Make Spicy Red Bell Pepper Soup - A Step-by-Step Guide

Spicy Red Bell Pepper Soup is a delicious and vibrant dish perfect for those chilly autumn nights. This soup is bursting with flavor, featuring a rich and smoky base from the roasted red peppers, and a spicy kick from the addition of chili flakes and cayenne pepper. With its velvety texture and intense color, it's sure to be a hit with friends and family alike.

This soup is also incredibly easy to make, requiring just a handful of simple ingredients and minimal prep work. Whether you'...

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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 6 red bell peppers, seeded and chopped
  • 2 carrots, chopped
  • 2 yellow onions, chopped
  • 2 celery ribs, chopped
  • 4 cloves garlic, chopped
  • 2 quarts chicken broth
  • ½ cup long grain rice
  • 2 tablespoons chopped fresh thyme
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Information

  • Prep Time: 40 mins
  • Cook Time: 35 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 45 mins
  • Servings: 10
  • Yield: 10 servings

  • Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
  • Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.
  • Nutrition

    109 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Cholesterol: 4mg
    • Sodium: 1028mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 3g
    • Vitamin C: 97mg
    • Calcium: 34mg
    • Iron: 1mg
    • Potassium: 322mg