I have a particularly hectic week going on this week with some sort of travel going on every day except for Friday. I had unavoidable lunches out for two of those days (though in truth, today’s lunch of salad, crab cakes, and a trio of desserts was pretty awesome, especially since it was all made by culinary students in their first term of school). In planning my week, I knew I’d need to prep things on Sunday that could frozen for lunch for later in the week. At the same time, I’ve been really intrigued by black garlic, which has been showing up at various natural food stores around town, including Trader Joe’s. Black garlic, which sounds scary, I know, is actually garlic that’s been fermented for weeks. It’s possible to make your own, but since we are living in a rental right now, and black garlic is pretty pungent smelling, I’m going to have to rely on buying it for now.
Black garlic – still in the garlic pod on the left and a peeled clove on the right.
Black garlic has a subtle flavor – somewhere between garlic and licorice. I decided to experiment and try it out in a tomato soup, which ended up being the perfect use. The soup is very easy to make – it takes just a few ingredients and about thirty minutes to cook. The best part – it freezes easily, making it a perfect lunch meal!
I’ve linked this up to Kahakai Kitchen’s Souper Sunday. If you are looking for other really great soup recipes, check out the link and you won’t be disappointed.
Black Garlic Tomato Soup
Serves 4
1 tablespoon olive oil
2 cloves black garlic, chopped
1/2 onion, chopped
2 16 ounce cans of diced tomatoes
1 teaspoon smoked paprika
1 teaspoon salt
Heat the olive oil over medium heat in a medium saucepan. Add the black garlic and onion and sauté until the onions are translucent. Add the tomatoes and their juice, the paprika and the salt and bring to a boil. Lower heat to a simmer and cook for 20 minutes. Puree in a blender or use an immersion blender to get the soup to your desired consistency. Enjoy!
15 comments
Oh wow! You had me at somewhere between garlic and licorice! This sounds delicious. I can’t wait to find black garlic now.
Thank you, Denise! It’s well worth it to track down black garlic. I also used it with salt, olive oil, and a bit of onion to season a roast chicken – it was so good!
This looks about like the best thing ever. Yummy!
Thank you, Heather! It was definitely yummy!
I haven’t heard of black garlic, but it sounds intriguing.
I’m definitely going to make more recipes with black garlic at some point this winter – I’ll be sure to post them on the blog when I do.
I’ve never heard of black garlic before but it sounds like it would be really yummy! Plus, homemade tomato soup is amazing.
Thank you, Shani! Tomato soup is one of my favorite soups and I’m still hanging on to a last jar or two of diced tomatoes I canned summer before last so I can make at least one more batch of tomato soup this winter. It tastes like summer to me.
My family loves tomato soup! We will have to give this recipe a try.
Brittany
Gracelovelife.com
Thank you, Brittany! I hope you do try it out – it was so good!
I have only tried black garlic a few times and have not had the chance to cook with it yet. I bet it was delicious in your soup. I love the use of the smoked paprika too.
Thanks for sharing it with Souper Sundays! 😉
Thank you, Deb! I’m curious – what are some of the things you’ve made using black garlic? I’m on the lookout for more recipes using it.
This sounds really yummy. I am not a fan of licorice but this may be something that I still may want to try out.
My husband isn’t a fan of licorice either, but he liked the black garlic as long as it was well incorporated into something else (like this soup). I also baked a chicken that had black garlic under the skin and he thought that the garlic was too pungent served that way.
This looks SO good! I absolutely love soup, I need to try this recipe!