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!
ROASTED GARLIC AND RED PEPPER SOUP
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).