Tomato Garlic Soup Recipes

OVEN-ROASTED TOMATO AND GARLIC SOUP

Steps:

• Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. Roast until dried and soft, about 8 hours.
• Heat oil in a medium skillet until the oil begins to simmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels.
• Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and roasted tomatoes and reduce by one-quarter.
• Puree the mixture in a food processor and pour into a large pot. Add the thyme, honey and salt and pepper to taste and set aside until just before serving time. Reheat over medium heat and pour into a large serving bowl. Garnish with garlic chips.

FRESH TOMATO AND GARLIC SOUP

Steps:

• Process tomatoes until smooth in a food processor.
• Heat the butter, add onions, garlic and ginger and cook, stirring until the onions are soft.
• Add flour, stir until combined.
• Remove from heat, gradually stir in the tomatoes, stock, tomato paste and sugar, simmer uncovered for 15 minutes or until slightly thickened, stir in herbs.
• For the Parmesan toast, combine butter and cheese, spread over the bread.
• Grill until melted.
• Serve soup with Parmesan toast.

TOMATO-GARLIC SOUP

Steps:

• In a large nonstick saucepan, heat the olive oil and butter over moderately high heat. Add onions and garlic. Lower the heat to moderately low and cook for 25 minutes or until the onions are very soft and goden, stirring often.
• Stir in tomatoes, broth, tomato sauce, thyme, bay leaf, sugar, salt, and pepper. Bring to a boil. Lower the heat and sinner, covered, for 15 minutes. Discard the bay leaf. Stir in the minced parsley.