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Garlic Tomato Soup Recipe

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Roasted garlic adds a mellow background flavor to this rich, creamy tomato soup from Marilyn Coomer of Louisville, Kentucky. “Canned tomatoes and puree make it a year-round favorite,” she adds.

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Garlic Tomato Soup Recipe

Prep: 30 min. Cook: 30 min.

Yield: 4 Servings

30 30 60

Ingredients

12 garlic cloves, peeled and sliced
1-1/2 teaspoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup tomato puree
1 pint heavy whipping cream
1/4 teaspoon dried oregano
1/4 teaspoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

In a 3-cup baking dish, combine the garlic and oil. Cover and bake at 300° for 25-30 minutes or until lightly browned.
In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil. Reduce heat; cover and simmer for 30 minutes.
Add the cream, oregano, basil, salt and pepper. Cool slightly. Place half of the soup at a time in a blender; cover and process until pureed. Return to the pan; heat through. Yield: about 4 cups.

Nutritional Analysis: 1 cup (prepared with 2% milk) equals 130 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 355 mg sodium, 18 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Garlic Tomato Soup in Cooking for 2 Fall 2005, p33

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Reviews for Garlic Tomato Soup (5)

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Garlic Tomato Soup

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Reviewed on Aug. 06, 2011 by chef of food

This soup was ok. I wouldn't make it again.

Reviewed on May. 25, 2010 by racyrhoads

Yummy. If you love garlic and tomatoes then this is the recipe for you!

Reviewed on Aug. 15, 2009 by tassekuchen

WHipping cream is the way to go, as I used milk the 1st time to decrease the fat content and it was too runny/watered down. I also used half of the spices, as the garlic gave it a great flavor without them. I found them a little bit overpowering.

-MEliss

Reviewed on May. 19, 2009 by rdouma

I used a 28 oz can of tomatoes and pureed 1 cup of the tomatoes and used the rest diced.

I LOVE this soup! Will make again for sure, it was quite delicious, just the right amount of seasoning. I was told I smelled like garlic the next day though : )

Reviewed on Nov. 12, 2008 by linsvin

I used a quart of canned tomatoes and pureed the other quart. I used the cuisinart hand blender to puree after adding the cream. It was sooo easy and absolutely delicious!