Wednesday, April 8, 2015

{soups-salads-and-salad-dressings} Garlic Tomato Soup Recipe

 

Garlic Tomato Soup Recipe



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.



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


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.


Nutritional Facts

1 cup (prepared with 2% milk) equals 130 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 355 mg sodium, 18 g carbohydrate, 2 g fiber, 6 g protein.



Originally published as Garlic Tomato Soup in Cooking for 2 Fall 2005, p33










             Beth Layman  :)


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