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Roasted Red Pepper Soup

Total Time

Prep: 45 min. Cook: 30 min.


12 servings (3 quarts)

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


  • 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 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 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.

Nutrition Facts

1 cup: 113 calories, 3g fat (0 saturated fat), 2mg cholesterol, 862mg sodium, 21g carbohydrate (7g sugars, 4g fiber), 3g protein.

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