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