Tasty Tuesday … Roasted Tomato Soup with Black Garlic

by incahootswithmuddyboots
November 15, 2016
15 comments
Cooking, Photography, Tasty Tuesday ..., Vegan Dishes, Vegetarian Cooking

On my last trip to the grocery store, I came across Black Garlic. I’ve read about it before, but had never actually bought any. This time however, I decided to change that!

Once at home, I did a little more research, and discovered that Black Garlic is actually caramelized garlic. It is slowly “cooked” for several weeks, whole, skin and all until the cloves of garlic are a deep black color and quite soft. The flavor mellows out and becomes, I’m not sure how to exactly describe it, sweet, a bit tangy, and just the perfect add-in when something you’re cooking needs a little something! I guess umami would be the word I’m looking for!

I found my Black Garlic at New Seasons, but Trader Joe’s often carries it too, I’ve heard. If you try only one new ingredient this month, make it this incredibly versatile and intriguing ingredient! I bought enough to use in a number of different recipes, and will report more on it. I also will start to caramelize some of my own garlic, using my rice cooker! Watch for updates on this!

 

My first experiment was a vegan tomato soup, for which I used half a head of Black Garlic. The garlic added a mysterious, pleasant and a “can’t quite put my finger on it” flavor to this silky soup. If you add a scoop of cooked rice to your bowl and a salad, you’ll have a tasty dinner on the table in no time.

If you can’t find Black Garlic, use a little fresh or even roasted garlic. I know it’s not the same, but still very delicious.

Here’s the recipe:

  • olive oil
  • 1 large onion, peeled and chopped
  • 1/2 of a head of Black Garlic, peeled and finely chopped
  • 1 large can of fire-roasted crushed tomatoes
  • 1 large can of fire-roasted chopped tomatoes
  • 1 can (14 oz) of regular coconut milk
  • about 2 tablespoons of sugar or other sweetener
  • cooked rice
  • some fresh chopped herbs like chives or basil

In a large soup pot, heat the olive oil.
Add the chopped onion and a pinch of salt.
Sauté until the onions are fragrant and beginning to brown.
Add the black garlic and sauté a few more minutes.
Next, add both the crushed and chopped tomatoes and simmer a few minutes.
Purée the soup using an immersion blender, but leave some texture.
Pour the coconut milk into the soup.
If the soup is too thick for your taste, add a little water or vegetable broth.
Stir, and taste. Add a little salt if needed and some sugar to taste.
Cook over low heat until the flavors have mingled and the soup is piping hot.
Serve with a scoop of rice and a sprinkle of the fresh herbs.

img_7089

Enjoy!

Posted by

My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

15 thoughts on “Tasty Tuesday … Roasted Tomato Soup with Black Garlic”

    • incahootswithmuddyboots says:

      I think you’ll like it! I am glad I finally tried it. I only wish I had done so sooner. But as the saying goes, better late than never! 😉
      Have a good week and let me know how you like the black garlic! 😊

      Like

  4. Trudy says:

    Hi Sabine! I have seen this garlic at Trader Joe’s and wondered what I would out it in. And because of your suggestion, I purchased orange champagne vinegar that I am going to use for salad dressing. Thank you!

    Like

  6. Anne Strasser says:

    Looks delicious as usual! I’ve never even heard of black garlic and now you have intrigued me. What section of the grocery store is it in? I’m going to be looking for it. 🙂

    Liked by 1 person

    • incahootswithmuddyboots says:

      Good morning Anne! I found it in the produce department. It is vacuum packed and not refrigerated. If you don’t see it, just ask. It is also available on Amazon. I look forward to hearing how you like it! Have a good week! 😊

      Like

  7. Sky Blue Daze says:

    I just tried coconut milk in homemade tomato soup with rice a couple weeks ago while I stayed at the ranch house in Hells Canyon. I used powdered coconut milk I buy online from Thrive. Nice for packing for a week away or for backpacking and electrolyte drinks for hiking. I also use Greek style yogurt (instead of coconut milk) for protein and a different tangy flavor in creamy soups like this one you made. I’m on the lookout for black garlic now.

    Liked by 1 person

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.