roasted red pepper soup

Name: Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Yield: 10
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(s) garlic minced; 55 ounce(s) chicken or vegetable broth; 1 tablespoon(s) olive oil; 1/2 cup(s) uncooked rice; 2 tablespoon(s) fresh thyme or 2 tsp dried thyme; 2 teaspoon(s) salt and pepper; 4 ounce(s) goat cheese; 1 - brick of cream cheese

(1 RATING)

24 Pinches

Evie Normandin

Lawrence, KS

Updated on Dec 4, 2011

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

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prep time 15 Min

cook time 30 Min

method ---

yield 10-12 serving(s)

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 cloves garlic minced
55 ounces chicken or vegetable broth
1 tablespoon olive oil
1/2 cup uncooked rice
2 tablespoons fresh thyme or 2 tsp dried thyme
2 teaspoons salt and pepper
4 ounces goat cheese
1 - brick of cream cheese

How To Make roasted red pepper soup

Step 1

Roast and clean peppers if needed. Chop vegetables. Saute for 5-10 minutes or until softened.

Step 2

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.
Step 3

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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