Prime Time Red Pepper Soup

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Prep Time 35 minutes
Cook Time 20 minutes
Servings 12 people

Ingredients
  

  • 6 medium Prime Time Red Peppers, chopped
  • 2 medium carrots, chopped
  • 2 medium onions, chopped
  • 1 rib celery, chopped
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cans chicken broth (one 49-1/2 ounces, one 14-1/2 ounces)
  • 1/2 cup uncooked long grain rice
  • 2 tbsp minced fresh thyme or 2 teaspoons dried thyme
  • 1-1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 to 1/4 tsp cayenne pepper
  • 1/8 to 1/4 tsp crushed red pepper flakes
  • 1/4 cup thickly-grated Parmesan cheese

Instructions
 

  • In a Dutch oven, saute the Prime Time Red Peppers, carrots, onions, celery and garlic in oil until tender.
  • Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender.
  • Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through. Garnish with grated Parmesan cheese.

Notes

Recipe courtesy of tasteofhome.com