Roasted Red Bell Pepper Velvet Soup

1. Cook Vegetables

Begin by heating the olive oil in a heavy-bottomed soup pot over medium heat until the oil shimmers. Once the oil is ready, add the finely sliced onion and red bell peppers along with a pinch of salt. Stir often and cook until the vegetables are very soft, releasing their natural sweetness, but make sure they do not brown.

2. Add Garlic and Thyme

Next, add the chopped garlic and the thyme leaves to the pot. Continue cooking for an additional four minutes, allowing the garlic to become fragrant and the thyme to wilt, infusing the vegetables with their aromas.

3. Add Rice and Liquids

Stir in the short-grain rice, chicken broth, water, and red wine vinegar. Raise the heat and bring the mixture to a rolling boil, stirring occasionally. Once boiling, reduce the heat to a simmer and let it cook until the rice is tender, which should take about 20 minutes.

4. Purée Soup

When the rice is fully cooked, remove the pot from the heat and let the soup cool slightly. Carefully purée the soup in a blender until it reaches a smooth and velvety consistency. If the soup is too thick, thin it with additional broth or water until you achieve the desired consistency.

5. Adjust Seasoning and Serve

Finally, taste the soup and adjust the seasoning with salt if necessary. Serve the soup hot, ensuring it is steaming when ladled into bowls. Enjoy the rich, roasted flavors of this comforting velvet soup.