Roasted Garlic Tomato Soup Recipe

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Roasted Garlic Tomato Soup Recipe

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Serve this creamy, rich as a meal starter or on its own with fresh-baked bread for a light lunch. It'll warm AND fill you right up!—Lizzie Munro, Brooklyn, New York
MAKES:
4 servings
TOTAL TIME:
Prep: 55 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 55 min. Cook: 30 min.

Ingredients

  • 3 whole garlic bulbs
  • 3 tablespoons olive oil, divided
  • 2-1/2 pounds large tomatoes, quartered and seeded
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 medium onion, chopped
  • 5 garlic cloves, minced
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 cups chicken stock
  • 1/2 cup half-and-half cream

Directions

Preheat oven to 350°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with 2 tablespoons oil. Wrap in foil; place on a foil-lined 15x10x1-in. baking pan.
Place tomatoes on same pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake 40-45 minutes or until garlic cloves and tomatoes are soft. Unwrap garlic and cool 10 minutes.
In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes. Squeeze garlic from skins and add to tomato mixture. Add stock; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, stirring occasionally.
Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to saucepan. Add cream and the remaining salt and pepper; heat through, stirring occasionally. Yield: 4 servings.
Originally published as Roasted Garlic Tomato Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1 cup: 252 calories, 14g fat (4g saturated fat), 15mg cholesterol, 438mg sodium, 27g carbohydrate (12g sugars, 5g fiber), 8g protein. Diabetic Exchanges: 2-1/2 fat, 1-1/2 starch.

  • 3 whole garlic bulbs
  • 3 tablespoons olive oil, divided
  • 2-1/2 pounds large tomatoes, quartered and seeded
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 medium onion, chopped
  • 5 garlic cloves, minced
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 cups chicken stock
  • 1/2 cup half-and-half cream
  1. Preheat oven to 350°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with 2 tablespoons oil. Wrap in foil; place on a foil-lined 15x10x1-in. baking pan.
  2. Place tomatoes on same pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake 40-45 minutes or until garlic cloves and tomatoes are soft. Unwrap garlic and cool 10 minutes.
  3. In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes. Squeeze garlic from skins and add to tomato mixture. Add stock; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, stirring occasionally.
  4. Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to saucepan. Add cream and the remaining salt and pepper; heat through, stirring occasionally. Yield: 4 servings.
Originally published as Roasted Garlic Tomato Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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