Roasted Garlic and Tomato Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 142.4
- Total Fat: 7.7 g
- Cholesterol: 5.6 mg
- Sodium: 228.7 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 1.9 g
- Protein: 5.7 g
View full nutritional breakdown of Roasted Garlic and Tomato Soup calories by ingredient
Introduction
This soup is great for any garlic lover. It tastes creamy and thick and is sure to keep vampires away. I found this recipe online and I love it. This soup is great for any garlic lover. It tastes creamy and thick and is sure to keep vampires away. I found this recipe online and I love it.Number of Servings: 4
Ingredients
-
Garlic: 1 bulb
Tomato: 2 big
Olive oil: 1.5 tbsp
Cayenne Pepper: 1/4 tsp
Paprika: 1 tsp
Ground coriander: 1 and 1/2 tsp
Dried thyme: 1/2 tsp
Vegetable or chicken stock: 2 cups
Parmesan cheese: 2 tbsp, grated
Onion: 1 small, chopped
Salt
Pepper
Directions
1. Preheat oven to 400 F.
2. Slice off the top of the garlic bulb to expose most of the cloves.
3. Slice tomatoes in half.
4. Transfer garlic and tomato halves into an oven proof pan and drizzle olive oil over them. Sprinkle salt and pepper over them and roast in the oven for 45 min or until garlic is golden and tomatoes are soft.
5. After removing from the oven, squeeze out the softened garlic and peel tomatoes.
6. In a saucepan, saute chopped onion with some oil for 3 min or until soft. Add 2 cups of vegetable stock and bring to boil.
7. Add garlic, tomatoes, coriander, paprika, thyme, cayenne pepper and butter. Simmer for 3 min on medium heat and stir occasionally. Season with salt and pepper if needed.
8. Let it cool down for a while before pureeing in a food processor.
9. Pour the soup into serving bowls and grate Parmesan cheese on top.
Number of Servings: 4
Recipe submitted by SparkPeople user LEGALLYBLONDE81.
2. Slice off the top of the garlic bulb to expose most of the cloves.
3. Slice tomatoes in half.
4. Transfer garlic and tomato halves into an oven proof pan and drizzle olive oil over them. Sprinkle salt and pepper over them and roast in the oven for 45 min or until garlic is golden and tomatoes are soft.
5. After removing from the oven, squeeze out the softened garlic and peel tomatoes.
6. In a saucepan, saute chopped onion with some oil for 3 min or until soft. Add 2 cups of vegetable stock and bring to boil.
7. Add garlic, tomatoes, coriander, paprika, thyme, cayenne pepper and butter. Simmer for 3 min on medium heat and stir occasionally. Season with salt and pepper if needed.
8. Let it cool down for a while before pureeing in a food processor.
9. Pour the soup into serving bowls and grate Parmesan cheese on top.
Number of Servings: 4
Recipe submitted by SparkPeople user LEGALLYBLONDE81.