Roasted Garlic and Tomato Soup
Verified by twojocks
Roasted Garlic and Tomato Soup Preparation
IMPORTANT: Use a variety of plum tomatoes like Roma, Do not use Beefsteak tomatoes.
Can use parsley instead of basil, chicken stock instead of vegetable stock (for nonvegetarians).
Cut off top 1/4-inch (5mm) of garlic head; remove any peel that comes away easily. Place garlic cut side down in small foil-lined dish; bake in 400F (200C) oven for 30 to 45 minutes or until tender. Let cool enough to handle; squeeze out garlic from cloves into small bowl.
Meanwhile, peel tomatoes; cut in half, remove seeds and chop. In large saucepan heat oil over medium heat; cook onion and carrot for a couple of minutes or until softened. Add tomatoes, vegetable stock and garlic; bring to boil. Reduce heat, cover and simmer for 15 minutes or until tomatoes are soft. Transfer to food processor or blender; puree until smooth. Return to saucepan; stir in basil, vinegar, cayenne and salt .
Serve sprinkled with croutons (homemade or store bought).
Source: Foodland Ontario
1 WW PP (without croutons)
It's important to make this with a plum variety of tomato, Beefsteak tomatoes will not work properly. You may add 1-3 tsp tomato paste to intensify tomato flavour.
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