I like using the last of the local red bell peppers to make this soup. One of the last whiffs of summer! During the rest of the year, hot house red bell peppers work well too. You could serve the soup as a main course or as a first course. I really like using Thai rice, it lends a nice flavour to the soup.
Makes 6 – 8 Servings
3 Tbsp. canola oil
5 large red bell peppers, cut into 1/2″ pieces
2 medium cooking onions, cut into 1/2″ pieces
1 celery stalk, sliced into 1/2″ pieces
1 carrot, cut into 1/2″ dice
8 cups chicken or vegetable stock**
1 ½ tsp. fresh thyme or ½ tsp. dried
2 tsp. garlic, minced
½ cup Thai rice, either brown or white (or regular converted rice)
1 – 2 tsp. salt or more to taste
1/8 tsp. cayenne pepper or to taste
1/3 cup sour cream, more if desired
Chopped cilantro or cilantro sprigs
Heat the oil in a large pot over medium heat. Add the chopped peppers, onion, celery & carrots; sauté until softened, about 8 – 10 minutes; adding the garlic for the last 2 minutes; add the stock & 1 tsp. salt & the thyme; bring to a boil; add the rice; set the lid on the pot, leaving it ajar & simmer for 20 minutes, stirring occasionally to prevent sticking, or until rice is tender. **Let cool for at least half an hour & then blend in a blender until smooth. Return the soup to the pot & heat until hot; add salt to taste. Ladle into soup bowls & garnish with some of the sour cream & a sprinkling of cilantro.
To See about blending hot liquids, click Phyllis’ Kitchen/Cooking Tips.
If you would like to make your own stock, click How To Make Stock.