Creamy Garlicky Tomato Soup

[Guest guest]

Creamy Garlicky Tomato Soup

 

tomatoes cut in half, enough to fill a 7 " x10 " baking dish

1 small red onion, thinly sliced

8 to 15 cloves garlic, minced

2 tbsps. dried thyme

1 1/4 tbsps. dried basil

1 tbsp. salt

2 tsps. pepper

3 tbsps. balsamic vinegar

2 tbsps. olive oil

1 1/2 tbsps. packed brown sugar

1 to 2 cups tomato juice

1 cup tomato sauce

1 tsp. baking soda

2 1/2 to 3 cups heavy cream or half-and-half

 

Preheat oven to 350 degrees.

Place cut tomatoes in shallow baking dish just large enough to hold them in a

single layer. Distribute 1st 9 ingredients evenly over tomatoes and cover dish

with foil. Roast for 45 minutes, or until veggies are tender. Remove pan from

oven and allow to cool. Place veggies in a blender (in batches if necessary),

puree, then strain into a large saucepan. Add the tomato juice, tomato sauce and

baking soda. Stir well. Slowly add the cream. Bring soup to a boil over medium

heat; reduce heat and simmer for 15 minutes on very low flame to blend flavors

and reduce soup. Serve hot, garnished with croutons, or with a side of

cheddar-garlic biscuits. Serves 4 to 6.

 

 

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[Guest guest]

Sorry!  I hope the previous post didn't go thru--suddenly it disappeared and

looked as though it had been sent & I wasn't finished with it!

 

I started out by saying, " What a co-incidence! " when I saw the recipe

for  " Creamy Garlicky Tomato Soup "  posted here.  I made a similar soup as this

just last week.  I didn't use as much garlic; I put in more onions--several

kinds of " onions " , in fact: green onions, leeks, chives, red onions and yellow

onions...and probably 3-4 garlic cloves. (I use the " jarred " , minced garlic

because it's easy to keep in the fridge on hand.). 

 

Almost all other ingredients and seasonings are similar to mine: the basil &

thyme, the brown sugar (I used slightly less) and so on.  I also used canned

" stewed " tomatoes, processed in the blender instead of juice and whole

tomatoes.  These are readily available around here and I like the " stewed "

because there are onions, celery and a touch of " sweet " in the cans--I blend

them up for a really nice-tasting tomato puree. 

 

I also didn't use " dairy " cream.  I had plain soymilk and bleneded it with the

tomato mixture, then added and blended a small " chunk " off the end of the block

of silken tofu--blended it all to smooth and stirred the creamy-tomato mixture

into the pan with the sauteed onion-garlic-olive oil with basil and thyme...I

adjusted the seasonings a tiny bit--

seasoned salt, some black pepper and a dash of cayenne pepper...it was good!

 

So, when I saw this recipe, I thought it probably had a similar flavor and

texture to my soup--maybe more garlic and les onion flavor, but still similar. 

I thought this was interesting to see a cream-tomato soup with

onion/garlic-basil-thyme...etc. just a few days after I had made a similar soup

on my own.

 

I liked the " creamy " tomato soup.  Mine was more onion-y than garlic-y, but next

time I might try adding more garlic.  I have learned that making " cream " soups

can be done with the soymilk and blended silken tofu--I just recently discovered

that blending tofu and soymilk into a soup works like a dream to get a nice,

CREAMY texture and good flavor! 

(I think " real " cream is fine; I just almost never keep it on hand and have

trouble using it all up before it goes " bad " on me!)

 

Thanks for lettin' me share!  My husband tried the soup later that day and he

pronounced it " really good " .  I didn't tell him 2 of the main ingredients were

tofu and soymilk.  He thought it tasted like " French onion " soup with a tomato

base instead of the " broth " .  He ate it up so fast I didn't have a chance to

offer him toasted wheat bread " croutons " and cheese to melt over the top of the

dish!

 

Peace!

--Laura B., in Illinois

 

 

 

Creamy Garlicky Tomato Soup

 

tomatoes cut in half, enough to fill a 7 " x10 " baking dish

1 small red onion, thinly sliced

8 to 15 cloves garlic, minced

2 tbsps. dried thyme

1 1/4 tbsps. dried basil

1 tbsp. salt

2 tsps. pepper

3 tbsps. balsamic vinegar

2 tbsps. olive oil

1 1/2 tbsps. packed brown sugar

1 to 2 cups tomato juice

1 cup tomato sauce

1 tsp. baking soda

2 1/2 to 3 cups heavy cream or half-and-half

 

Preheat oven to 350 degrees.

Place cut tomatoes in shallow baking dish just large enough to hold them in a

single layer. Distribute 1st 9 ingredients evenly over tomatoes and cover dish

with foil. Roast for 45 minutes, or until veggies are tender. Remove pan from

oven and allow to cool. Place veggies in a blender (in batches if necessary),

puree, then strain into a large saucepan. Add the tomato juice, tomato sauce and

baking soda. Stir well. Slowly add the cream. Bring soup to a boil over medium

heat; reduce heat and simmer for 15 minutes on very low flame to blend flavors

and reduce soup. Serve hot, garnished with croutons, or with a side of

cheddar-garlic biscuits. Serves 4 to 6.