Red Pepper Soup

• 6 red peppers, chopped
• 2 carrots, chopped
• 2 onions, chopped
• 1 celery stalk, chopped
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 2 (32-oz.) cartons chicken broth
• 1/2 cup long grain rice, uncooked
• 2 tablespoons dried thyme
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/8 to 1/4 teaspoon crushed red pepper flakes
• Garnish: croutons

1. In a large Dutch oven, saute red peppers, carrots, onions, celery and garlic in olive oil until tender. Stir in broth, rice, thyme, salt, pepper and cayenne pepper; bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes, or until vegetables and rice are tender. Cool for 30 minutes.
2. Puree in small batches in a food processor or blender, return to pan and add red pepper flakes. Heat through. Garnish with croutons.

red peppers, carrots, onions, celery stalk, garlic, olive oil, chicken broth, long grain rice, thyme, salt, pepper, cayenne pepper, red pepper, croutons

Taken from www.myrecipes.com/recipe/red-pepper-soup (may not work)