Help. Too much garlic. How to save a tomato-basil soup?
My girlfriend is taking a new interest in cooking and has started by making soups.
Today, she told me that her tomato basil soup tastes way too garlicky. Reviewing the recipe that she used, I wondered why since it only called for 3 cloves of garlic for 4 pounds of tomatoes. It turns out that she confused a head with a clove and because she only had one head, she added the whole thing.
She's already added more tomatoes and is out of those. Is there anything to do to salvage this soup besides tripling the other ingredients? Is there an ingredient which tames garlic?
Thanks so much.
You've already answered your question...triple the ingredients...if you like the soup. That type of soup will freeze well.
Take out about 1/4 of the soup. Using this amount (save the rest for later) try adding any of the following, a "half cup" of juices, less of the veggies, at a time:
vegetable juice (v-8)
some sauteed onion
some sauteed celery (I find THIS helps ANYthing that has an overabundance of almost any other ingredient)
Now, what to do with the over garlicked soup that's left? Freeze it, in cubes is best, and add a few to ANYTHING that might want or need some tomato, and garlic, such as stew, other soups, pasta sauce, pot roast....
There's NOTHING like not only retrieving what you perceive to be a disaster, but taking advantage of it to use it all up. A challenge to your imagination!