Dolly's End of Summer Garlic and Fresh Tomato Soup

Soups & Stews

Recipe courtesy of Dolly U.

Serves 6

  •  1/4 cup extra-virgin olive oil
  •  3 large tomatoes, coarsely chopped
  •  1 red and 1 green bell pepper, cored, seeded and coarsely chopped
  •  20 cloves garlic, peeled and coarsely chopped
  •  coarse salt to taste
  •  freshly ground black pepper to taste
  •  1 cup chicken stock, vegetable stock or water (or more, to taste)
  •  1/2 cup dry white wine
  •  2 to 3 tablespoon balsamic vinegar, or to taste
  •  4 to 6 slices Italian bread, toasted or lightly dried out in oven
  •  grated Parmesan cheese, optional
  •  chopped basil and parsley, optional

Garlic and Tomato Soup

Click image to enlarge




In a medium saucepan, heat the oil over medium heat. Add the tomatoes and peppers and cook, stirring for about 1 minute, then add the garlic, stirring occasionally for about 5 minutes. Add salt and pepper to taste. Add the stock or water and the wine and bring to a boil, then lower the heat and simmer for 10 minutes. If it seems too thick, add a little more stock, water or wine. Season with balsamic vinegar to taste.


To serve, lay 1 slice of bread in the bottom of each bowl. Pour the soup over the bread. Let sit for a few minutes and serve hot, sprinkled with the cheese or allow to cool and serve with the chopped herbs.


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