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Tomato Garlic Soup

I like to make this soup when I'm expecting a lot of people for dinner. My guests enjoy it, too.

18-20 ServingsPrep: 70 min. Cook: 1 hour

Ingredients

10 whole garlic bulbs
1/2 cup olive 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,

2 of 2

Tomato Garlic Soup (continued)

Directions (continued)

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).

Nutrition Facts: 1 serving (1 cup) equals 164 calories, 11 g fat (3 g saturated fat), 11 mg cholesterol, 426 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein.