Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10-12
Ingredients: 6 medium red peppers(roasted in the oven and chopped) or purchased store bought roasted red peppers; 2 carrots, chopped; 2 medium yellow or white onions chopped; 2 stalks celery chopped; 4 clove garlic minced; 55 oz chicken or vegetable broth; 1 Tbsp olive oil; 1/2 c uncooked rice; 2 Tbsp fresh thyme or 2 tsp dried thyme; 2 tsp salt and pepper; 4 oz goat cheese; 1 brick of cream cheese

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By Evie Normandin
@ev_daniels

When its cold outside this easy to prepare soup will warm you up.

Rating:

★★★★☆ 1 vote4

Serves:

10-12

Prep:

15 Min

Cook:

30 Min

Ingredients

6

medium red peppers(roasted in the oven and chopped) or purchased store bought roasted red peppers
2

carrots, chopped
2

medium yellow or white onions chopped
2

stalks celery chopped
4 clove

garlic minced
55 oz

chicken or vegetable broth
1 Tbsp

olive oil
1/2 c

uncooked rice
2 Tbsp

fresh thyme or 2 tsp dried thyme
2 tsp

salt and pepper
4 oz

goat cheese
1

brick of cream cheese
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How to Make Roasted Red Pepper Soup

Step-by-Step

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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