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Roasted Garlic & Red Pepper Soup


This is from this month's Weight Watcher's magazine.  I didn't have any
leeks or bottled red peppers, so I just roasted the garlic, 4 red
peppers, and a big onion together, and didn't have to sautee anything. 
They recommend serving with 1/4 c. croutons on top.  I thought it was
really great cold! 


1 whole garlic head
2 c. coarsely chopped leek
3 14 1/4 oz. cans fat-free broth
3 1/2 c. peeled cubed potato
2 7 oz. bottles roasted red bell peppers, drained and chopped
1/2 c. low-fat sour cream
1/2 to 3/4 t. hot sauce
1/4 t. salt
1/4 t. pepper

Preheat oven to 350 F.

Remove white papery skin from garlic head (do not peel or separate the
cloves).  Wrap head in foil.  Bake at 350 F for 1 hour; let cool 10
minutes.  Separate cloves; squeeze to extract garlic pulp.  Set garlic
pulp aside; discard skins.

Heat favorite sautee liquid in Dutch oven over medium high heat.  Add
leek; sautee until tender.  Add broth and potato; bring to a boil. 
Cover, reduce heat and simmer 25 minutes or until potato is tender. 
Remove from heat; stir in roasted peppers.  Let cool slightly.

Place one-third of mixture in a blender or food processor.  Add garlic
pulp, and process until smooth.  Pour pureed mixture into a large bowl;
repeat procedure twice with remaining mixture.  Return soup to pan.  Add
sour cream and next 3 ingredients; stir with a whisk until well
blended.  Cook over medium heat until thoroughly heated (do not boil).