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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 (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.