Categories: Diabetic
Ingredients
- 3 whole garlic bulbs
- 3 tbsp olive oil, divided
- 2 1/2 lbs large tomatoes, quartered and seeded
- 1/4 tsp salt, divided
- 1/4 tsp pepper, divided
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 1 tbsp minced fresh thyme
- 2 cups chicken stock
- 1/2 cup half-and-half
Directions
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Preheat oven to 350. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves; drizzle with 2 tbsp oil. Wrap in foil.
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Place tomatoes in a 15×10×1 inch foil-lined baking pan; sprinkle with 1/8 tsp each salt and pepper. Bake garlic bulbs and tomatoes for 40-45 minutes or until cloves are soft and tomatoes are tender. Unwrap and cool 10 minutes.
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In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes. Squeeze garlic from skin; add to pan. Add stock, bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, breaking up tomatoes with a spoon.
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Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to the pan; add cream and remaining salt and pepper. Heat through.