This easy-to-make, low-fat recipe for chocolate pudding cake is absolutely wonderful! If desired, top with whipped cream or ice cream.
| Prep Time: | 40 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 tablespoon extra virgin olive oil
- 6 red bell peppers, seeded and chopped
- 2 carrots, chopped
- 2 yellow onions, chopped
- 2 celery ribs, chopped
- 4 cloves garlic, chopped
- 2 quarts chicken broth
- ½ cup long grain rice
- 2 tablespoons chopped fresh thyme
- ¼ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
- Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.
Nutrition Facts
| Calories | 109 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 1028 mg |
| Sugars | 7 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I added lime juice, a pinch of cumin and sugar and since I had some marina sauce (instead of fresh tomatoes), it turned out great. However, I did not use any celery. I am having guests and will serve some sour cream if they want to top it off with. I also made some homemade bread to serve with it. I will make this again.
I went with a suggestion written in a review and added red lentils. Then i added cilantro, cumin seed, butter, a bit more salt and curry powder. pureed once done. SOOO… good! This was a great base recipe for me.
This was really simple to make and tasted great!
This is a great and easy to make soup. Especially if you bought too many of those 6 pepper packs at Costco and they are going bad. I played around with the spices to jazz it up a bit. Cayenne or cumin but not too much.
Yummy
Hi I first roasted my peppers, it gives awesome flavor, and the the rice did not do it for me, so I used red lentils.
The picture doesn’t look like this was blended at all.
What a great use of red peppers. I grow peppers in my garden and get more than I can use and I didn’t know of anything other than stuffed peppers to do with the overabundance of the harvest. I love soups and decided to give this a try. I prepared it as per the directions, but since I chopped the peppers into very fine pieces, I did not see a need to blend the soups as the texture was perfect.. I plan to make more and freeze it for winter enjoyment
Great soup! Not overly spicy. I halved the amt of thyme cause I was using dried and used fresh ground pepper – didn’t measure it. I might reduce the cayenne pepper by half next time when I serve my hubby. We like spicy food but aren’t used to the flavor of cayenne. Will definitely be making it again!
Made one half of the recipe, as there are just 2 of us and no point in having 2 quarts left over. It turned out excellent! Will keep this one and do it again!
Very tasty. I omitted the rice so my soup was more like broth-y. I added a jalapeño as well. Will make again.
Wasn’t very good. Taste was quite bland. I added more garlic, more spices, a lot of salt and still seemed like it was missing something. Added feta cheese to make it more tasty. Added chicken as well.
Love this soup.
I love red bell peppers and I love this soup! Definitely making again and again. Easy, and has great flavor.
no flavor.
My husband and I really enjoyed it. I added a jalapeno because we had some to use up. We thought it was hot but not too hot. It was a great way to use up the bountiful pepper harvest we have this year.
I really enjoyed this recipe! I gave it four stars, because , like many of the others that have reviewed this soup, I had to slightly tweek it. I substituted quinoa for the white rice. After simmering for the directed 25 minutes, I added a dash of cumin and chili powder based on how it smelled. Before blending, I also added a few teaspoons on lemon juice as recommended by several other reviews. I do not like celery, so that was cut. Overall, the spice was perfect and the consistency was surprisingly creamy (given there is no dairy). I think this would actually be great with a grilled cheese instead of tomato soup.
We like things hot and this was very good. I even snuck in a couple jalapeno peppers to heat it up. At first I thought it was too thin, but the rice did a good job of thickening it up.
The soup is awesome,very easy to make, great flavour and texture an excellent winter warmer
We love this soup, l have made it several times with yellow, red ,and orange peppers as variations. We prefer yellow, as it gives it a sweeter touch, and add more of the spices to create a nice fusion. Have used both vegetable, and chicken broth. Prefer chicken as the recipe calls for, but vegetable works great as well. So it’s easy to convert it to a vegetarian soup.
This is lacking something, it’s called flavor! I will not make again.