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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Roasted garlic adds a mellow background flavor to this rich, creamy tomato soup from Marilyn Coomer of Louisville, Kentucky. âCanned tomatoes and puree make it a year-round favorite,â 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. Yield: about 4 cups.
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