Tomato And Garlic Soup
A flavorful tomato and garlic soup with balsamic and red wine vinegars, perfect for comforting lunches or light dinners, highlighting fresh garlic and aromatic herbs.
Ingredients
Instructions
- Saute the pressed garlic in olive oil for 5 minutes over medium heat.
- Add the chicken broth and bring to a simmer.
- Stir in peeled tomatoes, balsamic vinegar, red wine vinegar, a pinch of sugar, black pepper, basil, and oregano.
- Add the red new potatoes and cook until tender, about 10-15 minutes.
- Taste and adjust seasonings as needed before serving.
Tips & Substitutions
For added depth, consider roasting the tomatoes before adding them to the soup. If fresh garlic isn't available, garlic powder can be a substitute, but use it sparingly. You can replace red new potatoes with any waxy potato. For a vegan version, substitute chicken broth with vegetable broth and ensure the balsamic vinegar is vegan-friendly.
Serving Suggestions
Serve the Tomato and Garlic Soup hot, garnished with fresh basil or a drizzle of olive oil. It pairs beautifully with crusty bread or a fresh salad for a light meal. For a more substantial dish, consider serving it alongside a grilled cheese sandwich or a side of Mediterranean recipes for a flavorful experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. If the soup thickens, add a little water or broth to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato And Garlic Soup contains roughly 1366 calories, with 7g protein, 58g carbohydrates, and 127g fat. It is an excellent source of vitamin C (193% of the Daily Value), dietary fiber (44% of the Daily Value), and vitamin A (44% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 813mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes; about 3-4 pounds should suffice. Blanch and peel them first to achieve the best texture. Fresh tomatoes will provide a different flavor profile, so adjust seasonings accordingly.
How can I make this soup spicier?
To add heat, incorporate red pepper flakes or a dash of hot sauce into the soup. Start with a small amount and adjust to your taste. You could also add diced jalapeños for a fresh kick.
Is this soup suitable for freezing?
Yes, this soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).