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Garlic Tomato Soup

Total Time

Prep: 30 min. Cook: 30 min.

Makes

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

  • 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.

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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