Garlic tomato soup

Baby, it’s cold outside…
I know, it is almost winter, but I still I miss warm days that I didn’t have this year.
But I’m not complaining. This soup is delicious. You may be surprised with amount of a garlic, but it isn’t very hot or garlicky, it’s healthy and it can save you from a cold. So don’t worry and keep peeling the garlic.
The soup recipe comes Ania’s blog. It’s her grandma’s recipe. It also appeared in New York Times 🙂

Garlic tomato soup
(Serves 4)

• 1.5 kg fresh tomatoes (or canned)
• 3 garlic bulbs
• 3 Tbsp olive oil
• salt
• 1/2 tsp sugar
• 2-3 cups of vegetable stock

Peel the tomatoes and cut them into cubes.
Separate garlic clover, peel them and cut it into super thin slices.
In a big pot heat the olive oil.
Add the garlic and sauté for a few minutes (garlic can’t get brown).
Stir in the tomatoes and cook for another few minutes.
Stir in the stock (it should just cover the tomatoes), add the sugar and bring to a boil.
Reduce heat and cook for about 20-30 minutes.
Remove the soup from heat and puree with a hand blender. Taste it and salt it just a little. Serve hot with a croutons.

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