1 Tbsp. olive oil1 large onion, thinly sliced 2 red bell peppers, cut in half, seeds & veins removed, thinly sliced salt 2 garlic cloves, peeled and chopped 6 thyme sprigs, leaves only ¼ c. short-grain rice 4 c. chicken or veggie broth 2 c. water 1 tsp. red wine vinegar basil or parsley, chopped, for garnish
Heat oil in a heavy-bottomed soup pot. Over med. heat, add onion, peppers, & salt, stirring often. When very soft but not browned, add garlic & thyme. Cook for 4 mins. Add rice, broth, water, & vinegar. Raise the heat & bring to a boil, stirring occasionally. Reduce heat to a simmer & cook until rice is tender, about 20 mins. Allow to cool slightly, then purée in a blender until very smooth & velvety. Thin soup with brother or water if too thick. Taste for seasoning, adjust as needed, & serve hot. Garnish with chopped basil or parsley.
Adapted from The Art of Simple Food by Alice Waters