Roasted Red Pepper Soup Recipe

Name: Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place the red peppers, onion, carrots and jalapeno in two greased 15x10x1-in. baking pans; drizzle with oil and toss to coat. Bake at 425u00b0 for 25-30 minutes or until tender, stirring occasionally. Add garlic and whole thyme leaves; bake 5 minutes longer.
2
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.
3
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.

1784

kcal

Calories

109

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper Soup

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