Tomato Garlic Soup Recipes

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GARLIC TOMATO SOUP

Roasted garlic adds a mellow background flavor to this rich, creamy tomato soup from Marilyn Coomer of Louisville, Kentucky. "Canned tomatoes and puree make it a year-round favorite," she adds.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield about 4 cups.

Number Of Ingredients 9



Garlic Tomato Soup image

Steps:

  • In a 3-cup baking dish, combine the garlic and oil. Cover and bake at 300° for 25-30 minutes or until lightly browned., In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the cream, oregano, basil, salt and pepper. Cool slightly. Place half of the soup at a time in a blender; cover and process until pureed. Return to the pan; heat through.,

Nutrition Facts : Calories 130 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 355mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.

12 garlic cloves, peeled and sliced
1-1/2 teaspoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup tomato puree
1 pint heavy whipping cream
1/4 teaspoon dried oregano
1/4 teaspoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper

TOMATO GARLIC SOUP

I like to make this soup when I'm expecting a lot of people for dinner. My guests enjoy it, too. -Lynn Thompson, Reston, Virginia

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield 18-20 servings (4-1/2 quarts).

Number Of Ingredients 11



Tomato Garlic Soup image

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Drizzle with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a blender. Add the 14-1/2-oz. can of diced tomatoes; cover and process until smooth. Set aside. , Transfer 1/4 cup oil from the foil to a Dutch oven or soup kettle (discard the remaining oil). Saute onion in oil over medium heat until tender. , Stir in the stewed tomatoes, cream, jalapenos, garlic pepper, sugar, salt, pureed tomato mixture and remaining diced tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with croutons and cheese if desired.

Nutrition Facts :

10 whole garlic bulbs
1/2 cup olive oil
4 cans (one 14-1/2 ounces, three 28 ounces) diced tomatoes, undrained
1 medium onion, diced
3 cans (14-1/2 ounces each) stewed tomatoes
2/3 cup heavy whipping cream
1 to 3 tablespoons chopped pickled jalapeno peppers
2 teaspoons garlic pepper blend
2 teaspoons sugar
1-1/2 teaspoons salt
Croutons and shredded Parmesan cheese, optional

FRESH TOMATO AND GARLIC SOUP

Make and share this Fresh Tomato and Garlic Soup recipe from Food.com.

Provided by Norahs Girl

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15



Fresh Tomato and Garlic Soup image

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.

6 large tomatoes, peeled and seeded
2 ounces butter
2 onions, chopped
2 teaspoons crushed garlic
1 teaspoon ginger, grated
1 1/2 tablespoons flour
2 cups chicken stock
1 tablespoon tomato paste
2 teaspoons sugar
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons freshly chopped parsley
1/2 loaf French bread, sliced
1/4 cup butter
1/2 cup parmesan cheese

OVEN-ROASTED TOMATO AND GARLIC SOUP

Provided by Bobby Flay

Categories     appetizer

Yield 8 servings

Number Of Ingredients 16



Oven-Roasted Tomato and Garlic Soup image

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.

4 plum tomatoes, halved lengthwise
2 garlic cloves, minced
2 tablespoons pure olive oil
Salt and freshly ground pepper
1 cup pure olive oil
8 garlic cloves, peeled and sliced paper thin
2 tablespoons pure olive oil
1 medium Spanish onion, chopped
1/2 cup white wine
4 cups chicken stock
2 cups canned plum tomatoes
6 roasted garlic cloves
Oven roasted tomatoes
2 tablespoons fresh thyme leaves
1 tablespoon honey
Salt and white pepper

ROASTED TOMATO AND GARLIC SOUP

Provided by Food Network

Number Of Ingredients 11



Roasted Tomato and Garlic Soup image

Steps:

  • Preheat oven to 500 degrees. Mix all of the ingredients in a large bowl. Pour into roasting pan and place in 500-degree oven. Roast for approximately 1 hour, until the skins just start to blacken; stir the tomatoes often to avoid burning the top layer while the bottom remains undercooked. Remove from the oven and pass through a food mill with a medium disc. Bring to a boil and check seasoning. Serve and drizzle with herb oil and garlic croutons.

32-ounce can pureed tomatoes
25 Roma tomatoes, quartered
1 large red onion, roughly chop
1 jalapeno pepper, seeded and deveined, rough chop
3 heads garlic cut in half
Extra virgin olive oil to lightly coat
Parsley stems, loose
Fresh basil
1 bay leaf
2 tablespoons herbed oil
Garlic croutons

QUICK TOMATO SOUP WITH CHEESY GARLIC DIPPERS

Everyone needs a trusty tomato soup recipe - and this one costs less than a pound per serving

Provided by Good Food team

Categories     Dinner, Soup

Time 25m

Number Of Ingredients 9



Quick tomato soup with cheesy garlic dippers image

Steps:

  • Put the tomatoes, sugar, stock and sauces into a medium pan with some salt and pepper. Bring to a simmer and cook for 5-10 mins. Stir in the mascarpone and blend to a smooth soup. Return to the pan and keep warm while you make the dippers.
  • Heat the grill to high and toast the ciabatta until golden. Rub with the garlic, season, then top with the cheese and grill until melted and golden. Slice into fingers and serve with the soup, sprinkled with the basil, if using.

Nutrition Facts : Calories 414 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.13 milligram of sodium

400g can cherry tomatoes
1 tbsp caster sugar
100ml vegetable stock
dash each Tabasco and Worcestershire sauce
2 tbsp mascarpone
few torn basil leaves (optional)
1 medium ciabatta roll, halved
1 garlic clove , halved
125g ball mozzarella cheese, shredded

ROASTED TOMATO SOUP WITH GARLIC

Categories     Soup/Stew     Food Processor     Garlic     Tomato     Appetizer     Roast     Lunch     Basil     Rosemary     Summer     Winter     Thyme     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 9



Roasted Tomato Soup with Garlic image

Steps:

  • Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
  • Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.
  • Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper.
  • Meanwhile, preheat broiler. Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. Serve with soup.

3 pounds plum tomatoes, halved lengthwise
8 tablespoons olive oil
3 tablespoons minced garlic
1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
1/4 teaspoon (or more) dried crushed red pepper
6 cups chicken stock or canned low-salt broth
6 tablespoons chopped fresh basil
16 1/4-inch-thick baguette slices

TOMATO GARLIC ONION SOUP

Comfort food. Garlic is good for you and tastes great. If you like french onion soup, this is a nice addition to your soup collection. A salad is good with this soup for a light meal.

Provided by TishT

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8



Tomato Garlic Onion Soup image

Steps:

  • Blanche the garlic for about 30 seconds until slightly soft.
  • Cool, peel, and thinly slice.
  • Saute onions in oil until they are soft and golden.
  • About 10-15 minutes.
  • Add garlic, tomatoes and tomato juice to onions.
  • Bring to a boil, then reduce and simmer 30 minutes.
  • Preheat oven to 450°F.
  • Add beef broth and bring back to a boil.
  • Ladle into oven-proof bowls and top with toast and cheese.
  • Put in oven until cheese is melted.

20 garlic cloves (more if you like)
2 medium onions, sliced
2 tablespoons olive oil
3 cups tomatoes, peeled and chopped
2 cups tomato juice
2 cups beef broth
8 slices French baguettes, toasted
4 ounces swiss cheese

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