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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Just before the first frost of the season, we gather up all of the tomatoes from my momâs garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when itâs roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.Kaitlyn Lerdahl, Madison, Wisconsin Ingredients:
15 large tomatoes (5 pounds), seeded and quartered |
1/4 cup plus 2 tablespoons canola oil, divided |
8 garlic cloves, minced |
1 large onion, chopped |
2 cups water |
1 teaspoon salt |
1/2 teaspoon crushed red pepper flakes, optional |
1/2 cup heavy whipping cream |
fresh basil leaves, optional |
Directions:
1. Place tomatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake at 400° for 15-20 minutes or until softened, stirring occasionally. Remove and discard skins.
2. Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add the tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until flavors are blended. Cool slightly.
3. In a blender, process soup in batches until smooth. Stir in cream and heat through. Serve immediately or cool soup; transfer to freezer containers. Cover and freeze for up to 3 months.
4. To use frozen soup: Thaw in the refrigerator overnight. Place in a large saucepan; heat through. Garnish with basil if desired. Yield: 6 servings.
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