Recipe For Tomato Garlic Soup
Simmer for 25 minutes until the carrot is completely tender.
Recipe for tomato garlic soup. Squeeze softened garlic into a blender. Transfer 1 4 cup oil from the foil to a dutch oven or soup kettle discard the remaining oil. In a 3 cup baking dish combine the garlic and oil.
Wrap each bulb in heavy duty foil. In a large saucepan bring the garlic tomatoes and tomato puree to a boil. Add in cream and more salt to taste.
Combine the garlic and olive oil and brush the tomatoes with it then season to taste with the salt and pepper. Drizzle with 1 4 teaspoon olive oil and sprinkle with a pinch of salt. Add the cream oregano basil salt and pepper.
Reserve seeds and juice. Cover and bake at 300 for 25 30 minutes or until lightly browned. Cover and process until smooth.
Place garlic on a sheet of heavy duty foil. Can of diced tomatoes. Place the tomatoes cut side up on a baking sheet.
Squeeze the cloves from the roasted garlic bulb and add them to the soup along with the roasted tomatoes and their juices. Arrange garlic and tomatoes cut sides down in a single layer on a foil lined jelly roll pan. Preheat oven to 350 degrees.