Tomatoe and Garlic Soup

INGREDIENTS

5 cups vegetable stock
2 cups chopped canned tomato
1 head garlic, brushed with olive oil
2 lbs. fresh tomatoes, peeled and seeded
1 tbs. extra virgin olive oil
1 medium yellow onion, diced
1/4 tsp. dried thyme
salt & pepper
1 medium carrot, diced
1 rib celery, diced
1 medium yellow or red pepper, diced
5 cloves garlic, finely chopped
1/2 cup dry sherry
2-3 pinches saffron
1 bay leaf
3 tbs. chopped parseley
Grated Parmesan Cheese

MIX veggie stock and canned tomato, keep warm over low heat.

ROAST garlic head: wrap in foil and bake at 400F for 1 hr.

SQUEEZE roasted garlic into food processor with fresh tomatoes and puree.

HEAT skillet. Add olive oil, onion, thyme, 1/2 tsp. salt, pinch of pepper. Saute 5 minutes. Add carrot, celery, peppers, and chopped garlic.

SAUTE until tender. Add sherry. Simmer 1-2 minutes until pan is almost dry.

ADD tomato-garlic puree, 1/2 tsp. salt, pinch pepper, saffron, bay-leaf, an d stock. Cover and simmer for at least 30 minutes.

Did you enjoy your visit?
Won't you please take a moment to sign our Guest Book.

Don't for get to BOOKMARK this page....

Do you have a favorite recipe you'd like to submit? Just click on my name below, and I will post it giving you credit!

Front Page | Recipe Intro | Breakfast | Lunches | Dinners | Salads | Soups, Stews | Appetizers | Breads & Snacks | Entertaining | Side Dishes | Desserts | Home Remedies |

This site was created and is managed and maintained by .
Last updated February 15, 1998.