Tomato Soup With Roasted Garlic And Herbs Recipe

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 ribs celery, diced
• 1 can (28-ounce) Muir Glen Fire-Roasted diced tomatoes
• 1 can (28-ounce) Muir Glen Fire-Roasted crushed tomatoes
• 3 cups vegetable or chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/4 teaspoon cayenne (or to taste)
• 8 cloves roasted garlic (instructions
• )
• 2 tablespoons minced parsley
• Salt and pepper to taste
• 1 or 2 tablespoons sugar (optional)
• 4 tablespoons plain yogurt (optional)
• Croutons (optional)

1. Saute onion and celery in olive oil in a Dutch oven over medium heat. When onion is translucent (about 7 minutes), add the tomatoes, broth, oregano, basil, and cayenne. Bring to a boil, then simmer on low heat for 10 minutes.
2. Transfer half of the soup to the blender, add the roasted garlic, and puree until fairly smooth. If you'd like a chunky soup, add the blended half back to the pot. For a smoother soup, blend the rest of the soup and return it to the pot. Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend. Taste the soup, and if it is too acidic, add sugar, just enough to take the edge off. If desired, serve with croutons or a tablespoon of yogurt stirred into each bowl.

olive oil, onion, celery, tomatoes, tomatoes, vegetable, oregano, basil, cayenne, garlic, parsley, salt, sugar, plain yogurt, croutons

Taken from www.seriouseats.com/recipes/2009/01/healthy-delicious-tomato-soup-with-roasted-garlic-and-herbs-recipe.html (may not work)