Tomato and Roasted Garlic Soup Recipe

From Dorothy McNett's Recipe Book.

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Tomato and Roasted Garlic Soup

From Dorothy McNett's recipes at

1-2 heads roasted garlic (see recipe)
6-8 medium to large really ripe fresh tomatoes
2 tablespoons butter or olive oil
1 cup diced onion
2 - 3 cups chicken or vegetable broth
1 tablespoon honey or raw sugar
1/4 teaspoon freshly ground pepper
1/4 cup finely chopped fresh basil
1 cup plain yogurt or sour cream, as desired
finely diced tomato pieces for garnish

First roast the garlic as directed as this takes about 1 hour. When it is cool enough to handle, squeeze out the creamy garlic and set aside. In meantime, quarter the tomatoes and place in a glass or ceramic batter bowl. Cook in microwave 3-5 minutes. Press through a food strainer or ricer to remove skins and seeds. Or simply whirl the tomato pieces in a food processor if you don't mind leaving skins and seeds in the soup and then cook in the microwave about 3 minutes. Using a heavy bottomed stainless steel saute pan or saucepan, heat butter or oil and gently saute the onion until soft but not browned. Add tomatoes and the roasted garlic along with the broth, honey, and pepper. Simmer gently for about 10 minutes to blend the flavors. Taste and adjust seasonings as needed. Blend in the basil and yogurt or sour cream, heat but do not let it boil. Ladle into soup bowls or cups, dollop with a bit more yogurt or sour cream and sprinkle with a few diced tomato bits. Serve.

Recipe created 2011-08-29.

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