Tomato Roasted Garlic Soup
Steps
Preheat oven to 350.
Remove loose , papery skin from garlic , leaving heads intact.
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.
Loosely wrap foil around garlic , folding foil edges securely.
Roast until garlic has softened , about 40 minutes , then transfer to plate.
Open carefully and discard foil.
Let garlic cool.
Separate garlic into cloves.
Squeeze soft garlic from each clove into a small bowl.
Set aside.
In a large saucepan over medium flame , heat remaining 1 / 4 teaspoon olive oil.
Add onion , celery and roasted garlic.
Cover and cook until vegetables soften , about 3 minutes.
Stir in tomatoes , 1 cup water , bay leaf , basil , oregano , thyme and 1 / 4 teaspoon pepper.
Bring to a boil.
Reduce heat and simmer 15 minutes to blend flavors.
Remove bay leaf.
In a blender , puree soup in batches until smooth.
Ingredients
garlic, extra virgin olive oil, salt & freshly ground black pepper, onion, celery, stewed tomatoes, bay leaf, dried basil, dried oregano, dried thyme