Roasted Red Pepper Soup

• 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 425u0b0 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.

sweet red peppers, onion, carrots, pepper, olive oil, garlic, thyme, vegetable broth, chicken broth, potatoes, salt, pepper

Taken from www.tasteofhome.com/recipes/roasted-red-pepper-soup/ (may not work)