Time 1h Yield about 4 cups. Number Of Ingredients 9 Steps:
In a 3-cup baking dish, combine the garlic and oil. Cover and bake at 300° for 25-30 minutes or until lightly browned., In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the cream, oregano, basil, salt and pepper. Cool slightly. Place half of the soup at a time in a blender; cover and process until pureed. Return to the pan; heat through.,
Time 35m Yield 6 serving(s) Number Of Ingredients 10 Steps:
In a nonreactive soup pot, heat oil over medium-low heat and add onion. Stir and saute for a minute or two. Cover, lower heat and sweat onions for about 3 minutes. Add tomatoes and stock to the pot, stir and increase heat to medium. Squeeze garlic cloves from their skins into the soup pot and add 1 tablespoon of the garlic- infused oil left from roasting. Add the oregano, stir well, cover and cook until soup comes to a simmer. Simmer gently for 5 to 10 minutes. Season with salt and pepper. In a blender in small batches, blend the soup. Return the blended soup to the pot. Put the last ladle or two of soup into the blender, add cream and blend. Then add the cream mixture to the soup pot and stir to blend. Heat over low heat until the soup is heated through. Taste for seasoning. Sometimes canned tomatoes can be acidic so add honey or sugar to bring up the sweetness if necessary. Serve hot. Do not allow the soup to boil or it may separate. ROASTING GARLIC:. To roast garlic, separate the cloves and put them in a small ovenproof dish and drizzle with two tablespoons of olive oil and cover with foil. Bake at 325 degrees for about 35 to 40 minutes until the cloves are soft and tender.
Time 45m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20. Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks). In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer.
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Combine the tomato soup, diced tomatoes, water, and milk in a large saucepan over medium heat. Stir in Gorgonzola cheese, garlic, basil, and onion powder. Reduce heat to low; simmer 15 to 20 minutes, stirring often.
