Roasted Garlic & Vegetable Soup Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 9 cups

Ingredients:
1 garlic bulb, separated and peeled
1 tablespoon olive oil
1 onion, diced
4 cups reduced-fat, reduced-sodium chicken broth
2 cups water
1 red bell pepper, diced
2 carrots, peeled and thinly sliced
1 tablespoon tomato paste
1 teaspoon dried basil
1/4 teaspoon black pepper
4 cups shredded escarole
1 1/2 cup tiny broccoli florets
1 cup small elbow macaroni
salt (optional)
grated parmesan cheese (optional)

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Directions:

Preheat oven to 400F. Wrap garlic in foil and place in a small casserole. Bake 45 to 50 minutes or until soft when squeezed.

Warm oil in a soup pot over medium heat. Add onions and pepper; saute 5 minutes. Add broth, water, carrots, tomato paste, basil and black pepper. Bring to a boil. Reduce heat, cover, and simmer 10 minutes.

Remove 1 cup of liquid. Mash garlic into the liquid. Stir into the pot. Add escarole and simmer 7 minutes. Add broccoli, cover, and turn off the heat.

Cook macaroni according to package directions. Drain, and stir into the soup. If desired, season with salt and parmesan.

This recipe from CDKitchen for Roasted Garlic & Vegetable Soup serves/makes 9 cups

Recipe ID: 43239

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