I like using the last of the local summer red bell peppers to make this soup. However, during the rest of the year, hot house red bell peppers work nicely too. You could serve the soup as a main course or as a first course. I recommend using Thai rice, it adds such 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 (see below)
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
Garnish:
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 and carrots; sauté until softened, about 8 – 10 minutes; adding the garlic for the last 2 minutes; add the stock, 1 tsp. salt and the thyme; bring to a boil; add the rice; set the lid on the pot, leaving it ajar and simmer for 20 minutes, stirring occasionally to prevent sticking, or until rice is tender. Let cool for at least half an hour, blend in a blender until smooth. Return the soup to the pot and heat until hot; add salt to taste. Ladle into soup bowls, garnish with some of the sour cream and a sprinkling of cilantro.
Helpful safety tip to blending hot liquids Good Things to Know.
Helpful link to How To Make Stock.
