Zippy Tomato Soup

• 2 (14 ounce) cansmuir glen fire roasted crushed tomatoes, undrained
• 12 onion, diced
• 1 celery rib, diced
• 3 garlic cloves, minced
• 2 cups chicken stock (or water)
• 1 teaspoon smoked paprika (if your paprika is really spicy, you may want to omit cayenne)
• 12 teaspoon cayenne
• 12 teaspoon powdered rosemary (or 1 tsp. whole dried, or 1 T. fresh minced)
• 1 teaspoon dried marjoram
• sour cream (to garnish) (optional)

1. Spray a medium saucepan with a little olive oil.
2. Saute onion, celery, and garlic till onion becomes translucent and celery is still bright green.
3. Reduce heat to low; add crushed tomatoes, stock, paprika, cayenne, rosemary, and marjoram and simmer 15 minutes.
4. Puree soup (if desired) with an immersion blender.
5. Serve with a dollop of sour cream (if desired).

cansmuir glen, onion, celery, garlic, chicken stock, paprika, cayenne, powdered rosemary, marjoram, sour cream

Taken from www.food.com/recipe/zippy-tomato-soup-291163 (may not work)