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Roasted Garlic And Red Sweet Pepper Soup

Ingredients

• 2 whole heads garlic, peeled (skins of the cloves intact)
• 1 large onion, sliced
• 1 tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed
• 1 tablespoon olive oil
• 4 large red sweet peppers, seeded and quartered lengthwise
• 1/3 cup firmly packed parsley sprigs with stems removed
• 1/3 cup firmly packed basil leaves
• 1 jalapeno pepper, seeded and chopped
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• Dash bottled hot pepper sauce
• 4 cups chicken broth or chicken stock
• 1/2 cup half-and-half or light cream
• Sour cream (optional)

Directions

1. Preheat oven to 425 F.
2. Cut 1/4 inch off the pointed top portions to expose the individual cloves.
3. Place the garlic heads, cut sides up, and onion slices in a small baking dish.
4. Sprinkle rosemary over the onion and garlic.
5. Drizzle with olive oil.
6. Place sweet pepper quarters, skin sides up, on a foil-lined baking sheet.
7. Roast garlic, onion, and sweet peppers, uncovered, for 20 to 25 minutes.
8. Wrap pepper quarters in foil.
9. Let stand for 20 to 30 minutes.
10. Using a paring knife, gently pull skins off pepper quarters and discard.
11. Press garlic paste from individual cloves and discard skins.
12. In a blender or food processor combine the garlic paste and remaining ingredients except broth, half-and-half and sour cream and blend until smooth.
13. Add 1 cup of the broth.
14. Blend or process until smooth.
15. Transfer to a saucepan.
16. Stir in the remaining 3 cups broth and the half-and-half.
17. Heat over medium-low heat until warm.
18. Serve with sour cream.

Attribution