Tomato Garlic Soup

Name: Tomato Garlic Soup
Ingredients: 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

11 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.