[X]

Home > Recipes > Roasted Red Pepper Soup

Roasted Red Pepper Soup Recipe

Roasted Red Pepper Soup Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

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

This recipe is:

Contest Winning

[X]

Rate Roasted Red Pepper Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Roasted Red Pepper Soup Recipe

Prep: 45 min. Cook: 30 min.

Yield: 12 Servings

45 30 75

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

Directions

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.
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. Yield: 12 servings (3 quarts).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 cup equals 113 calories, 3 g fat (trace saturated fat), 2 mg cholesterol, 862 mg sodium, 21 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Roasted Red Pepper Soup in Country Woman August/September 2009, p29

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Roasted Red Pepper Soup

Roasted Red Pepper Soup

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Jan. 15, 2013 by Vr_Lnn

Delicious!! You could virtually smell the beta-carotene in the air! I made one change: I roasted the squash, halved, in the oven & also roasted the diced sweet potatoes. This is a very, very good recipe; I'm so glad I found it.