Monday, September 12, 2016

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


Garlic Tomato Soup

From the Fall issue of Cooking for Two 2005

Recipe serves 4.  This should freeze well!

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.

TOTAL TIME: Prep: 30 minutes.

Cook: 30 minutes.

YIELD: 4 servings


·                                 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


·                                 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. Yield: about 4 cups.

Nutritional Facts

1 cup: 130 calories, 4g fat (2g saturated fat), 9mg cholesterol, 355mg sodium, 18g carbohydrate (10g sugars, 2g fiber), 6g protein. 



As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress. 




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