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Garlic Tomato Soup Recipe

Garlic Tomato Soup Recipe

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. YIELD: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

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.

Nutritional Facts

1 cup: 130 calories, 4g fat (2g saturated fat), 9mg cholesterol, 355mg sodium, 18g carbohydrate (10g sugars, 2g fiber), 6g protein

Reviews for Garlic Tomato Soup

Sort By :
MY REVIEW
shiny0torchic
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
chef of food
Reviewed Aug. 6, 2011

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

MY REVIEW
racyrhoads
Reviewed May. 25, 2010

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

MY REVIEW
tassekuchen
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
rdouma
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 : )"

MY REVIEW
linsvin
Reviewed Nov. 12, 2008

"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!"

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