Garlic Tomato Soup
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.
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
Reviews
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.
This soup was ok. I wouldn't make it again.
Yummy. If you love garlic and tomatoes then this is the recipe for you!
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
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 : )
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!
No comment left