Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 473 milliliters cubed peeled butternut squash; 2 mediums carrots, sliced; 946 milliliters chicken broth; 5 garlic cloves, minced; 1 jalapeno pepper, quartered and seeded; 2 Tbsps olive oil; 1 large onion, sliced; 0 teaspoons pepper; 473 milliliters cubed peeled potatoes; 907 grams sweet red peppers, cut into 1-in. pieces (about 6 medium); 1 teaspoon salt; 473 milliliters cubed peeled sweet potato; 2 Tbsps whole fresh thyme leaves plus 1 teaspoon minced fresh thyme, divided; 946 milliliters vegetable broth or water

Roasted Red Pepper Soup could be just the gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe you've been looking for. This hor d'oeuvre has 118 calories, 3g of protein, and 3g of fat per serving. This recipe serves 12. This recipe covers 16% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. This recipe from Taste of Home requires potatoes, peppers, jalapeno pepper, and sweet potato. Roasted Red Pepper Soup, Roasted Red Pepper Soup, and Roasted Red Pepper Soup are very similar to this recipe.

Instructions

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.

Ingredients you will need

Red Pepper

Jalapeno Pepper

Carrot

Onion

Cooking Oil

Equipment you will use

Baking Pan

Bake at 425° for 25-30 minutes or until tender, stirring occasionally.

Equipment you will use

Oven

Add garlic and whole thyme leaves; bake 5 minutes longer.

Ingredients you will need

Thyme

Garlic

Equipment you will use

Oven

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.

Ingredients you will need

Chicken Broth

Sweet Potato

Vegetable

Potato

Pepper

Squash

Thyme

Salt

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Pepper

Soup

Equipment you will use

Blender

Frying Pan

Equipment

Ingredients

Servings:

473milliliters

cubed peeled butternut squash 2mediums

carrots, sliced 946milliliters

chicken broth 5

garlic cloves, minced 1

jalapeno pepper, quartered and seeded 2Tbsps

olive oil 1large

onion, sliced 0teaspoons

pepper 473milliliters

cubed peeled potatoes 907grams

sweet red peppers, cut into 1-in. pieces (about 6 medium)1teaspoon

salt 473milliliters

cubed peeled sweet potato 2Tbsps

whole fresh thyme leaves plus 1 teaspoon minced fresh thyme, divided 946milliliters

vegetable broth or water

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Masia de la Luz Cava Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Masia de la Luz Cava Brut

Lively and intense, this Cava has beautiful notes of green apple and honey as well as refreshing acidity. Perfect as an aperitif and with any seafood-inspired recipe.