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Preheat oven to 425°F. Cut off the top 1/2 inch of the garlic heads to expose ends of individual cloves. Leaving garlic heads whole, remove any loose, papery outer layers. Place garlic, cut-ends up, and onion in a small baking dish. Sprinkle with rosemary; drizzle with oil. Quarter bell peppers lengthwise; remove stems, seeds and membranes. Place peppers, cut-sides down, on a foil-lined baking sheet. Roast garlic, onion and peppers for 20 to 25 minutes, or until garlic feels soft when squeezed and peppers are charred and very tender.
Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard. When garlic is cool enough to handle, squeeze garlic paste from individual cloves. Discard skins.
In a blender or food processor, combine garlic paste, onion, peppers, parsley, basil, jalapeño, black pepper, crushed red pepper and hot sauce. Cover and blend or process until nearly smooth. Add 1 cup broth; cover and blend or process until smooth.
Stir in the remaining broth and the half-and-half (or cream). If desired, garnish with shredded basil.