Roasted Red Pepper Soup Recipe | Taste of Home Recipes

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
  • + 7 more ingredients
    • 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

1. Place the red peppers, onion, carrots and jalapeno in two greased 15-in. x 10-in. x 1-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. 2. Meanwhile, in a Dutch o...

View full recipe at SpringPad

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