Chunky Tomato Garlic Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 3 |
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There are a lot of tomato soup recipies on this site, but this one is a little different. It is a light and zesty tomato soup without milk or cream. It's simple, but it has a combination of sweet flavors to offset the acidity of the main ingredient. Read more . I suggest serving it with a toasted cheese sandwich. Ingredients:
1 (14 oz) can of chopped tomatoes or use 1 1/2 cups of fresh tomatoes |
1 medium onion, diced |
3 medium carrots, diced |
1 medium turnip, diced or matchsticks |
1 head garlic |
1 small handfull (aprox. 3 tbs) white rice |
4 tbs olive oil or use a combination of oil and butter |
1 1/2 cups water or use broth |
2 tbs tarragon |
1 tbs salt |
1/2 tsp black pepper |
Directions:
1. Cut the top off a head of Garlic, wrap it in foil and put in a 400 degree oven for 45 minutes.
2. Put Olive Oil in a pot over a medium flame. Add the Onions, Carrots, Turnips and saute untill the Onions begin to brown, about 5 minutes.
3. Turn up the flame and pour Tomatoes and Water into the pot. Add the Salt, Pepper and Tarragon, then bring to a boil. Reduce flame and let it continue at a low boil, covered for 45 minutes.
4. Remove Garlic from the oven, open the foil and let cool. Use the foil to squeeze out the roasted Garlic into a bowl. Mash with a fork and add to the soup.
5. Use a potato masher (or immersion blender) to break up the vegetables. Add rice, cover the pot again and simmer for 15 more minutes.
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