medium red peppers(roasted in the oven and chopped) or purchased store bought roasted red peppers
medium yellow or white onions chopped
stalks celery chopped
chicken or vegetable broth
fresh thyme or 2 tsp dried thyme
salt and pepper
brick of cream cheese
How To Make roasted red pepper soup
Roast and clean peppers if needed. Chop vegetables. Saute for 5-10 minutes or until softened.
Add broth, rice, thyme and salt and pepper. Bring to a boil, reduce heat, cover and cook for 20-30 minutes or until veggies and rice are tender.
Cool for 10 minutes. Add cheeses and puree with immersion(stick) blender. (Puree in small batches in blender if you don't have one.) Serve with a warm crusty bread.
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