Roasted Red Pepper Soup
Rating:
★★★★☆ 1 vote
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
How to Make Roasted Red Pepper Soup
- 1Roast and clean peppers if needed. Chop vegetables. Saute for 5-10 minutes or until softened.
- 2Add 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.
- 3Cool 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.
About Roasted Red Pepper Soup
Course/Dish: Vegetable Soup
Other Tag: Quick & Easy
