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Tomato Garlic Soup Recipe

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18-20 Servings
Prep: 70 min. Cook: 1 hour

Ingredients

10 whole garlic bulbs
1/2 cup Crisco® Light Olive Oil or Canola Oil
4 cans (one 14-1/2 ounces, three 28 ounces) diced tomatoes, undrained
1 medium onion, diced
3 cans (14-1/2 ounces each) stewed tomatoes
2/3 cup heavy whipping cream
1 to 3 tablespoons chopped pickled jalapeno peppers
2 teaspoons garlic pepper blend
2 teaspoons sugar
1-1/2 teaspoons salt
Croutons and shredded Parmesan cheese, optional

Directions

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Drizzle with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a blender. Add the 14-1/2-oz. can of diced tomatoes; cover and process until smooth. Set aside.
Transfer 1/4 cup oil from the foil to a Dutch oven or soup kettle (discard the remaining oil). Saute onion in oil over medium heat until tender.
Stir in the stewed tomatoes, cream, jalapenos, garlic pepper, sugar, salt, pureed tomato mixture and remaining diced tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with croutons and cheese if desired. Yield: 18-20 servings (4-1/2 quarts).

Tomato Garlic Soup published in Country Extra May 1999, p51

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