Roasted Garlic Soup with Blood Red Tomato Salsa
This garlicky, silky smooth soup will be sure to ward off vampires.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 218 |
| pro | 9 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 28 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 1.272 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 13% |
| vit A | 2% |
| vit C | 32% |
| folate | 11% |
Suggested Recipes
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2 tbsp (25 mL) extra-virgin olive oil
50 cloves garlic (about 4 heads), peeled
1 large onion, chopped
1 tsp (5 mL) dried thyme
3/4 tsp (4 mL) each salt and pepper
10 cups (2.5 L) chicken stock
4 cups (1 L) cubed peeled potatoes
1 cup (250 mL) dry white wine or chicken stock
Blood Red tomato Salsa:
2 tomatoes, peeled, seeded and diced
2 green onions, thinly sliced
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) lemon juice
1/4 tsp (1 mL) each salt and pepper
Preparation:
In large saucepan, heat oil over medium-low heat; add garlic. Cover and cook, stirring occasionally, until garlic is softened, about 20 minutes.
Add chopped onion, thyme, salt and pepper. Cook, stirring occasionally, until onion is softened, about 3 minutes.
Add chicken stock, potatoes and wine; bring to boil over high heat. Reduce heat; cover and simmer until potatoes are tender, about 35 minutes.
In food processor or blender, pur?soup in batches. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 2 days.) Return to pan; heat until steaming.
Blood Red Tomato Salsa: Meanwhile, in bowl, gently toss together tomatoes, green onions, parsley, oil, lemon juice, salt and pepper. (Make-ahead: Cover and let stand for up to 2 hours. Drain off excess juices before serving.)
Serve soup topped with salsa.
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