Roasted Garlic, Red Pepper, and Potato Soup
- 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.