Tomato Roasted Garlic Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 head garlic
• 1/2 teaspoon extra virgin olive oil
• salt & freshly ground black pepper
• 1 cup chopped onion
• 1 cup chopped celery
• 4 (14 1/2 ounce) cans stewed tomatoes, undrained
• 1 bay leaf
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Recipe

• 1 preheat oven to 350°.
• 2 remove loose, papery skin from garlic, leaving heads intact.
• 3 place garlic on a sheet of heavy-duty foil; drizzle with 1/4 teaspoon olive oil and sprinkle with a pinch of salt and pepper.
• 4 loosely wrap foil around garlic, folding foil edges securely.
• 5 roast until garlic has softened, about 40 minutes, then transfer to plate.
• 6 open carefully and discard foil; let garlic cool.
• 7 separate garlic into cloves.
• 8 squeeze soft garlic from each clove into a small bowl; set aside.
• 9 in a large saucepan over medium flame, heat remaining 1/4 teaspoon olive oil.
• 10 add onion, celery and roasted garlic.
• 11 cover and cook until vegetables soften, about 3 minutes.
• 12 stir in tomatoes, 1 cup water, bay leaf, basil, oregano, thyme and 1/4 teaspoon pepper; bring to a boil.
• 13 reduce heat and simmer 15 minutes to blend flavors.
• 14 remove bay leaf.
• 15 in a blender, puree soup in batches until smooth.