Light N Fresh Tomato Onion And Garlic Soup Recipes

TOMATO GARLIC SOUP

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.

ONION TOMATO SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Add the tomato juice, water, basil, oregano, sugar and celery salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Add the tomatoes; cook 10 minutes longer.

TOMATO GARLIC ONION SOUP

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.

OVEN-ROASTED TOMATO AND GARLIC SOUP

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.

GARDEN FRESH TOMATO SOUP

Steps:

• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
• In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

GARLIC AND ONION SOUP

Steps:

• Melt butter in large pot over medium heat. Add onions and garlic. Cover; cook until onions are tender but not brown, stirring occasionally, about 10 minutes. Add flour; stir 2 minutes. Add broth, half and half, Sherry, thyme and bay leaf; bring to boil. Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes. Discard bay leaf. Working in batches, puree soup with bread in blender until smooth. Return to pot. Season with salt and pepper. Rewarm soup over medium heat; serve.

LIGHT N' FRESH TOMATO ONION AND GARLIC SOUP

Steps:

• Put all ingredients in pot or pressure cooker and allow to cook for 4 minutes if using pressure cooker and 6 minutes if using a pot.
• Let the soup come to room temperature. Run in mixer till absolutely smooth.
• Pour in bowls and enjoy hot.
• You can add a dash of cream or some butter or 1/2 tsp of light soya sauce per bowl for added flavour.