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1
Pre-heat oven to 425 degrees
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2
Place pepper strips, 2 heads of peeled garlic cloves, and 1 chopped onion into an oven-safe dish, and toss with 4 tbsp olive oil.
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3
Roast for 45 minutes or until edges are beginning to blacken. While roasting, continue with preparation.
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4
You may want to wait about 10 minutes before starting this next step, so the potatoes are ready for the peppers as soon as they are done.
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5
Heat 2 tbsp olive oil in pot, and saute 1 onion and minced garlic.
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6
Stir in the potatoes and 2 cups water. Bring to boil, then reduce heat and simmer for 15 minutes.
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7
Remove roasted vegetables from oven, and drain oil. After draining oil, you may want to place them over a plate covered with paper towels to absorb more oil, but remove them quickly from the paper towels, so the onions and garlic do not stick.
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8
Add the roasted vegetables to the pot with the potatoes, and add 2 cups of vegetable broth, pepper, and salt. Bring to a boil, then reduce heat, COVER, and simmer for 10 minutes.
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9
Remove from heat, and mix in cream completely.
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10
Let soup cool for 10 minutes.
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11
Blend the soup with a conventional or immersion blender until smooth and creamy. If using a conventional blender, be careful not to overfill, as steam will build up, and the soup will expand. Hold a towel over the top of the blender, so any escaping steam and soup will not burn you.
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12
Taste before serving - it may need more salt than you are expecting. If more is required, stir in additional salt bit by bit until the flavor of the soup is warmly represented.
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13
Ladle soup into bowls, and garnish with ground chipotle, cayenne, or paprika.
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14
You may also enjoy garnishing with thinly sliced jalepeno pepper.
