Garlic Tomato Soup Recipe
Garlic Tomato Soup Recipe photo by Taste of Home

Garlic Tomato Soup Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES: 4 servings

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

Nutritional Facts

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.

Directions

  1. In a 3-cup baking dish, combine the garlic and oil. Cover and bake at 300° for 25-30 minutes or until lightly browned.
  2. In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil. Reduce heat; cover and simmer for 30 minutes.
  3. 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.
Originally published as Garlic Tomato Soup in Cooking for 2 Fall 2005, p33

Nutritional Facts

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.

Reviews for Garlic Tomato Soup

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 1, 2013

"I find this recipe a little short on flavor, despite using a few extra garlic cloves. I'll attempt this recipe again, but I'd like to try it with half-and-half, instead of whipping cream, and I might throw in some onion."

MY REVIEW
Reviewed Aug. 6, 2011

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

MY REVIEW
Reviewed May. 25, 2010

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

MY REVIEW
Reviewed Aug. 15, 2009

"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"

MY REVIEW
Reviewed May. 19, 2009

"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 : )"

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