Appetizers / Soups / Salads

Tomato and Roasted Garlic Soup takes several minutes to prepare.

Tomato and Roasted Garlic Soup takes several minutes to cook.

Tomato and Roasted Garlic Soup makes 1 servings.

The ingredients for Tomato and Roasted Garlic Soup are:

1 head garlic
1 tsp extra virgin olive oil, divided
salt and pepper
1 cup chopped onion
1 cup chopped celery
8 cups stewed tomatoes (I use fresh.), including juice
1 bay leaf
2 tsp dried oregano or 4 tsp fresh
2 tsp dried basil or 4 tsp fresh
1 cup water
1 tsp dried thyme

Here is how you make Tomato and Roasted Garlic Soup:

Preheat oven to 400F. Remove loose, papery skins from garlic, leaving head intact. Do not remove all of the skin, Cut half an inch off the top of the garlic. Drizzle with olive oil. Sprinkle with salt and pepper. Bake on center rack for 40 minutes until garlic has softened. Remove from over. Place on plate to cool. Once garlic has cooled, squeeze roasted garlic into a small bowl. The paste will be added to the soup. In large saucepan or Dutch oven, heat 1/2 tsp olive oil. Add onion and celery and cook until softened, about 5 minutes. Stir in tomatoes and juice, 1 cup water and all seasonings. Bring to a boil. Reduce heat, add roasted garlic paste and simmer for 30 minutes. Puree with hand blender until mostly smooth. Serving Size: These calculations are for the entire recipe.Number of Servings: 1Recipe submitted by SparkPeople user CMAYHALL.

The nutritional information for Tomato and Roasted Garlic Soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 444.3

• Total Fat: 9.9 g
• Cholesterol: 0.0 mg
• Sodium: 241.4 mg
• Total Carbs: 90.0 g
• Dietary Fiber: 21.1 g
• Protein: 15.9 g