Thursday, April 7, 2011

Roasted Garlic Potato Broccoli Cheese Soup

Yup...it's a mouthful alright... but I wasn't sure what else to call it.  I combined the flavors from two different recipes, switched a few things up, added a dash of something uncalled for and Voila! Soup was made.  It is satisfying, filling, and feels so rich and creamy you would think it was bad for you...but don't be fooled, this soup is low in fat and high in nutrition.  A cup of it and a side salad make a perfect meal.




You're gonna need:



2 Whole garlic heads
3 bacon slices, diced
1 C. chopped onion (organic)
1 C. chopped red bell pepper
2 minced garlic cloves
1 head of Broccoli (florets and tender stems only)
6 cups of diced baking potato (organic), peeled - about 2 pounds
1/4 C. White Wine (preferrably a Reisling)
32 oz chicken broth (organic)
Kosher Salt and Fresh Ground Pepper to Taste
1 Bay leaf
1 C. 1% low fat milk
Splash of 1/2 n 1/2
6 oz shredded 50% less fat Sharp Cheddar (I used Cabot)

1/4 C. chopped fresh parsley for garnish - optional



First thing you do is roast your garlic.  I like to do this in my toaster oven so I don't have to heat up my whole oven.  Turn it up to 425.



Take your 2 heads of garlic and remove the papery outer skins, keep the heads intact, but slice off just the tips of each clove.  Set them in the center of large piece of aluminum foil and drizzle with some extra virgin olive oil...




Wrap up the foil around the garlic, allowing some space in side for air to circulate.  Seal up the foil really well, and place in center of oven (or toaster oven).  Bake for 40 minutes and test by carefully opening (avoid the steam), and see if a knife will slide easily into a clove.  If so, then it is done.  If not, then re-seal and bake little longer.


When it's done, remove from oven, open up foil and allow to cool while you prep all your other veggies.
When the garlic is cool enough, simply pinch near the bottom of each clove and pop the pulp out into a bowl...






Here are all the veggies prepped and ready to be made into soup...


I used 50% reduced fat Cabot Sharp Cheddar...


I grated about 3/4 of this block (which would be about 6 oz)




Measure out 1 cup of milk, and have that 1/2 n 1/2 ready for a good splash or dollop...


Heat up your Dutch Oven, or heavy Pot over med-high.  Toss in the bacon pieces and stir around...


Cook 'em till they are nice and crispy, keep stirring so they don't burn...




Remove the bacon from the pan with a slotted spoon, leaving behind a bit of that lovely bacon grease. :)


Now, toss your onions, minced garlic and red bell pepper into the hot pan.


Stir that around a bit to saute for about 5 minutes or until onions are slightly golden and soft...


Perfect!


Now, toss in the broccoli and potatoes... 


Stir them around a bit, to kinda get their juices flowing...about 3 minutes.




Now, pour in 1/4 C. sweet white wine (such as a Reisling), stir that up and let it meld for about 1 minute.  Then pour in the entire 32 oz box of chicken (or veggie) broth.  Sprinkle with some Kosher salt and fresh ground pepper and toss in one beautiful Bay leaf!




Bring this whole sha-bang to a boil, then cover, and reduce heat to just a simmer. 


Let this simmer for about 20 minute or until the potato is tender.


Now, remove that lovely Bay Leaf and toss it...no one eats Bay Leaves...


Put about this much into your blender jar, it's slightly less than half of the soup.


Pop in the pulp from that roasted garlic...




Make sure you don't put the lid on too tightly, allow the steam to escape!  Blend until smooth, like this...


Pour this back into the rest of your soup...


...and stir it up!


Make sure your pot is on low heat at this time, no bubbling, no boiling.  Now,slowly stir in your 1 cup of milk and your nice splash of 1/2 n 1/2. 

Now remember that bacon you cooked...you didn't eat it right?  Well, it's time to toss that back into the soup.


Sprinkle in your shredded cheese and stir until melted...Oh doesn't that look yummy?




Scoop some of that delicious soup into a small bowl...yes SMALL. It is filling and rich and dreamy...you won't need much...make a little salad or some biscuits to go with it.




This is the part where you can sprinkle on chopped parsley if you want, I didn't do it. :)

4 comments:

April said...

Looks yummy, I think I'll have to try this one. Thanks!!

Flower Photography said...

AWESOME! thanks and for the pics! I will try this :-)

Jacquelyn said...

I love roasted garlic in anything, I can't wait to try this soup! And of course Cabot makes everything better :) Thanks for sharing your recipe and photos!
~Jacquelyn

Jenn said...

No egg roll recipe here, but this looks SCRUMPTIOUS!!! I'll be trying this one. YUM!

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