Garlic tomato soup recipe

Tomato soup may seem like the most common thing in the world because it is readily available at a low price at the grocery store. But you can make it very special and elegant with this tomato soup recipe. You can use either canned tomatoes or fresh tomatoes. If you are using fresh tomatoes, peel them, cut them in half and scrape out as many seeds as possible.

If you want this soup to have an even greater garlic flavor, just add more cloves of garlic. Some people cannot get enough garlic whereas others just need a moderate amount. Suit yourself. Reduce the number of cloves of garlic if you wish.

Recipe ingredients:

1 Tablespoon vegetable oil

1 chopped yellow onion

3 cloves garlic, minced

2 Tablespoons all purpose flour

1 28-ounce can whole, peeled tomatoes OR 3-1/2 cups fresh, peeled tomatoes

1 cup beef stock

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon pepper

1/4 teaspoon nutmeg

3 cups milk (low fat or whole, depending on your desire to control the fat content)

Use a large saucepan to heat the oil over medium high heat and sauté the onion and garlic for 5 minutes. Now slowly stir in the flour and cook until bubbly while stirring constantly. Add all the other ingredients EXCEPT the milk. Bring to a boil and then simmer uncovered for about 10 minutes.

Now transfer the tomato mixture to a blender or food processor and puree it. You may need to do this in batches if your blender's capacity is not big enough for the whole pot of soup. As you puree everything, start to warm the milk in a large sauce pan. Heat the milk until it is barely bubbling and stir in the tomato puree. You do not need to boil the soup. Just make sure that it is hot. Your garlic tomato soup is now ready to serve.

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