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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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! âKathy Rairigh, Milford, IN 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:
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 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. Yield: 12 servings (3 quarts).
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