Taste of Home
Garlic Tomato Soup
TOTAL TIME: Prep: 30 min. Cook: 30 min.
YIELD: about 4 cups.
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
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12 garlic cloves, peeled and sliced
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1-1/2 teaspoons olive oil
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 cup tomato puree
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1 pint heavy whipping cream
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1/4 teaspoon dried oregano
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1/4 teaspoon minced fresh basil
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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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.
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2.
In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil. Reduce heat; cover and simmer for 30 minutes.
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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.
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4.
Nutrition Facts
1 cup: 130 calories, 4g fat (2g saturated fat), 9mg cholesterol, 355mg sodium, 18g carbohydrate (10g sugars, 2g fiber), 6g protein.
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