Spicy Garlic Soup from Bountiful Harvest

This recipe is adapted from "The Great Garlic Book" by Chester Aaron.  I varied the recipe slightly to suit what I had available in my garden yesterday, August 28, 2013.  If you are a garlic lover, then this recipe is for you.

Ingredients List:

1 pound of Violet Jasper tomatoes, chopped
1 hot red pepper very finely chopped and seeds removed, unless you REALLY LOVE hot spicy food!
1 teaspoon of ground cumin
4 whole cloves
2 tablespoons of olive oil
1 medium red onion, chopped
20 garlic cloves
3 cups vegetable broth or water
1 organic vegetable stock cube or 1 tablespoon of Liquid Aminos, or Miso paste
handful each of chopped mint and parsley
baguette
shaved parmesan cheese

In a large stockpot, place the tomatoes, the hot pepper, cumin and cloves, with 4 chopped garlic cloves.  Bring to the boil and then cook over medium heat, covered, for 10 minutes, stirring occasionally with a wooden spoon.

Meanwhile, heat the olive oil in a small frying pan and saute the onions and 6 chopped garlic cloves, until tender but not browned.  Add to the tomato mixture in the stockpot.

In a small saucepan, bring 4 cups of water to a boil and add 10 whole garlic cloves.  Boil slowly for 4 minutes.  Remove the garlic cloves and continue to cook the cooking liquid to concentrate the flavor.
Add the liquid to the stockpot with the stock cube or flavoring.

Sprinkle with chopped herbs and serve with toasted baguette and shaved parmesan cheese.