Creamy Sweet Pepper Soup
This comforting Creamy Sweet Pepper Soup comes together in one pot with a simple mix of sweet peppers, chicken broth, and white rice. It’s an easy, cozy meal packed with pepper flavor, and it always comes in handy when your kitchen is overflowing with fresh peppers.
Servings 4
Calories 410kcal
Ingredients
- 3 tablespoons olive oil
- 1 1/2 pounds sweet peppers chopped
- 1 jalapeno pepper seeds removed, minced
- 4 cloves garlic minced
- 3 tablespoons fresh thyme
- 6 cups chicken broth (or vegetable broth)
- 1/4 teaspoon red pepper flakes
- 2 cups cooked white rice
Instructions
- Pour olive oil in pot over medium-high heat. Add sweet and jalapeño peppers and sauté for 10 minutes until they soften up, continue stirring during this time.
- Add garlic and thyme, stirring for 4 more minutes while the garlic browns.
- Pour chicken broth and red pepper flakes in. Stir to combine and continue heating for 10 minutes.
- Remove from heat and use an immersion blender to blend until creamy and smooth. You can also use a regular blender, but do this in batches, being careful as it's very hot.
- Add cooked rice and stir to combine. Serve and enjoy with toasted croutons on top (optional but delicious)!
Notes
Tip: You can use a mixture of sweet and bell peppers in this soup if needed. From my experience, I love using sweet mini peppers, but I’ve also mixed and matched them with regular bell peppers and it works perfectly.
Nutrition
Calories: 410kcal