- 40 mins
- 20 mins
Ingredients
- 2 whole garlic bulbs
- 1 large onion, sliced
- 1 tbsp fresh rosemary
- 1 tbsp olive oil
- 4 large red sweet peppers
- 1/3 cup firmly packed stemmed fresh parsley sprigs
- 1/3 cup firmly packed stemmed basil leaves
- 1 fresh jalapeno, seeded and chopped
- 1/4 tsp ground black pepper
- Bottled hot pepper sauce
- 1 32 oz. carton chicken broth
- 1/2 cup light cream
- Shredded fresh basil
Preparation
Step 1
Preheat the oven to 425 degrees F. Cut off the top 1/2" of the garlic bulbs to expose ends of individual cloves. Place cloves, cut ends up and onion in a small baking dish. Sprinkle with rosemary; drizzle with oil. Quarter sweet peppers lengthwise, remove stems, seeds and membranes. Place peppers, cut sides down, on a foil lined baking sheet. Roast garlic, onion and sweet peppers for 20-25 mins or until garlic feels soft when squeezed and peppers are charred and very tender.
Bring foil up around the peppers and fold edges together to enclose. Let stand about 15 mins or until peppers are cool enough to handle. Using a sharp knife, loosen edges of skins and peel. When garlic bulbs are cool enough to handle, squeeze garlic paste out from cloves. Discard skins.
In a blender or food processor, combine the garlic, peppers, onions, parsley, leaves, jalapeno, black pepper and red pepper and hot sauce. Cover and blend or process until nearly smooth. Add 1 cup of broth; cover and blend or process until smooth.
Stir in half of the remaining broth and half and half. If desired, garnish with fresh basil.