Garlic Tomato Soup
From the Fall issue of Cooking for Two 2005
http://www.tasteofhome.com/recipes/garlic-tomato-soup
Recipe serves 4. This should freeze well!
Cook: 30 minutes.
YIELD: 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
· 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.
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