Roasted Garlic Soup with Blood Red Tomato Salsa Roasted Garlic Soup with Blood Red Tomato Salsa

Author: Canadian Living

This garlicky, silky smooth soup will be sure to ward off vampires.

  • Portion size 8 servings


Blood Red Tomato Salsa:


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.


Nutritional facts <b>Per serving:</b> about

  • Sodium 1272 mg
  • Protein 9 g
  • Calories 218.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 28 g


  • Iron 13.0
  • Folate 11.0
  • Calcium 6.0
  • Vitamin A 2.0
  • Vitamin C 32.0
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Roasted Garlic Soup with Blood Red Tomato Salsa