Roasted Garlic, Red Pepper, and Potato Soup
- Total Time
This wonderful winter warmer contains the kind of simple ingredients you might well have in your pantry.
garlic clove(s)1 bulb(s)
reduced-sodium chicken broth2 cup(s)
uncooked Yukon gold potato(es)2 cup(s), peeled and diced
uncooked onion(s)1 large, chopped
uncooked celery1 rib(s), medium, chopped
uncooked carrot(s)1 large, chopped
table salt¼ tsp
black pepper⅛ tsp, freshly ground
roasted red peppers (packed in water)7 oz, drained
fresh thyme2 tsp, fresh, chopped
- Preheat the oven to 425°F. Cut the top third off the garlic bulb and discard. Wrap the garlic in foil and bake until soft, about 45 minutes. Let cool.
- Meanwhile, combine the broth, potatoes, onion, celery, carrot, salt, and pepper in a Dutch oven; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 20 minutes. Remove from the heat and let cool slightly.
- Puree the roasted peppers in a blender. Transfer to a small bowl and set aside.
- Squeeze the garlic pulp into a clean blender or food processor. Add the broth-and-vegetable mixture in batches to the blender, and puree. Stir in the thyme. Serve with the roasted-pepper puree. Yields 1 cup soup with 2 tablespoons roasted-pepper puree per serving.