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Roasted garlic, red pepper, and potato soup

1
Points® value
Total Time
1 hr 20 min
Prep
10 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy
This wonderful, warming, winter soup contains the kind of simple ingredients you might well have in your pantry or fridge, such as garlic, Yukon Gold potatoes, chicken broth, onions, celery, and carrots. The oven-roasted garlic really puts this recipe over the top flavor-wise. You can serve this elegant soup in two ways: Either drizzle the roasted-pepper purée onto each serving and swirl gently with a spoon for a marble effect, or stir it in completely for a beautiful crimson-colored soup. Although the soup won’t freeze well—because potato purées tend to break down in a freezer—it will keep in the refrigerator for up to 4 days.

Ingredients

Garlic

1 bulb(s)

Reduced sodium chicken broth

2 cup(s)

Uncooked Yukon gold potato

2 cup(s), diced, peeled and diced

Onion

1 large, chopped

Celery

1 rib(s), medium, chopped

Carrots

1 large, chopped

Table salt

¼ tsp

Black pepper

⅛ tsp, freshly ground

Roasted red peppers (packed in water)

7 oz, drained

Fresh thyme

2 tsp, fresh, chopped

Instructions

  1. 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.
  2. 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.
  3. Puree the roasted peppers in a blender. Transfer to a small bowl and set aside.
  4. 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.

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