ROASTED RED PEPPER SOUP

Roasted Red Pepper Soup image

I love oven-roasted peppers especially when I transform them into this silky soup seasoned with garlic and thyme. Dip a grilled cheese sandwich into it and enjoy! -Kathy Rairigh, Milford, IN

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

Ingredients

2 pounds sweet red peppers, cut into 1-in. pieces (about 6 medium)
1 large onion, sliced
2 medium carrots, sliced
1 jalapeno pepper, quartered and seeded
2 tablespoons olive oil
5 garlic cloves, minced
2 tablespoons whole fresh thyme leaves plus 1 teaspoon minced fresh thyme, divided
4 cups vegetable broth or water
4 cups chicken broth
2 cups cubed peeled potatoes
2 cups cubed peeled sweet potato
2 cups cubed peeled butternut squash
1 teaspoon salt
1/8 teaspoon pepper

Steps:

Place the red peppers, onion, carrots and jalapeno in two greased 15x10x1-in. baking pans; drizzle with oil and toss to coat. Bake at 425° for 25-30 minutes or until tender, stirring occasionally. Add garlic and whole thyme leaves; bake 5 minutes longer., Meanwhile, in a Dutch oven, combine the vegetable broth, chicken broth, potatoes, sweet potato, squash, salt, pepper and minced thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender., Add roasted pepper mixture; cook 5 minutes longer. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan and heat through.

Nutrition Facts : Calories 113 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 862mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein.

*** Explore more Roasted Red Pepper Soup Recipes »

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