Roasted Garlic, Red Pepper, and Potato Soup
1 bulb garlic
4 c. chicken or vegetable broth
2 c. Yukon gold potatoes, peeled and diced
1 large onion, chopped
2 stalks celery, chopped
2 medium carrots, peeled and chopped
1/2 tsp. salt
1/8 black pepper, ground
7 oz. roasted red peppers, packed in water, drained
1. Preheat oven to 425 degrees. Cut top 1/3 garlic bulb and discard. Wrap bulb in foul and roast in oven for 45 minutes. Let cool.
2. Combine broth, potatoes, onion, celery, carrots, salt, and pepper in a medium pot; bring to a boil. Reduce heat and simmer, covered for 20 minutes.
3. Purée peppers in food processor; set aside.
4. Squeeze the garlic bulb into the broth mixture and purée with immersion blender until smooth. Serve topped with dollop of pepper purée.
|Don't you just want to dunk a big piece of bread in there???|