Garlic Tomato Soup Recipe

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

Read Reviews
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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.

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

In a 3-cup baking dish, combine the garlic and oil. Cover and bake at 300° for 25-30 minutes or until lightly browned.
In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil. Reduce heat; cover and simmer for 30 minutes. 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: 130 calories, 4g fat (2g saturated fat), 9mg cholesterol, 355mg sodium, 18g carbohydrate (10g sugars, 2g fiber), 6g protein.

  • 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
  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. 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

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Reviews forGarlic Tomato Soup

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shiny0torchic User ID: 6958458 206805
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 User ID: 4344880 65809
Reviewed Aug. 6, 2011

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

MY REVIEW
racyrhoads User ID: 2627658 76321
Reviewed May. 25, 2010

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

MY REVIEW
tassekuchen User ID: 2884470 63171
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 User ID: 1370871 63170
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 User ID: 1584655 125107
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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