- 1 bulb(s) garlic clove(s)
- 2 cup(s) reduced-sodium chicken broth
- 2 cup(s) uncooked Yukon gold potato(es), peeled and diced
- 1 large uncooked onion(s), chopped
- 1 rib(s), medium uncooked celery, chopped
- 1 large uncooked carrot(s), chopped
- 1/4 tsp table salt
- 1/8 tsp black pepper, freshly ground
- 7 oz roasted red peppers (packed in water), drained
- 2 tsp fresh thyme, 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.
- You can serve this elegant soup in two ways: Either drizzle the roasted-pepper puree 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 purees tend to break down in a freezer—it will keep in the refrigerator for up to 4 days.