Creamy Roasted Garlic Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from Prevention Magazine Ingredients:
12 cloves garlic, (whole bulb) unpeeled |
1 tbsp olive oil |
1 onion, yellow, chopped |
32 oz chicken broth |
1 1/2 cup lumpy mashed potatoes (see smashed potato recipe) |
2 cup carrots, thinly sliced |
1 tbsp fresh rosemary, chopped |
1 tsp dried basil |
8 cups swiss chard, stemmed and chopped |
15 oz cannellini beans, rinsed and drained |
Directions:
1. Preheat oven to 425 degrees. Slice top off third of garlic and discard. Wrap garlic in foil and roast for 40 minutes. Let cool. Squeeze roasted garlic from skin into a small bowl and discard skin.
2. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Add broth and 1/3 of garlic. Bring to boil, reduce heat and simmer for 5 minutes.
3. Working in two batches, puree broth mixture with potatoes until smooth in a blender. Return to pan.
4. Stir in carrots, rosemary, basil and remaining garlic and cook over medium heat 10 minutes, stirring often.
5. Add chard. Return to simmer and cook, stirring, for 5 minutes. Add beans and cook 5 minutes longer.
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