Roasted Tomato Soup with Garlic

• 2 Tbs. olive oil
• 6 cloves garlic, minced (about 2 Tbs.)
• 3 15-oz. cans diced fire-roasted tomatoes
• 6 cups low-sodium vegetable broth
• 6 Tbs. chopped fresh basil

1. Heat oil in large saucepan over medium heat.
2. Add garlic, and cook 1 minute, or until fragrant, stirring often.
3. Stir in tomatoes and broth, and bring to a boil.
4. Reduce heat, and simmer uncovered 25 minutes, or until soup thickens slightly.
5. Remove from heat.
6. Stir in basil.
7. Season with salt and pepper.
8. Ladle soup into bowls.

olive oil, garlic, tomatoes, lowsodium, fresh basil

Taken from www.vegetariantimes.com/recipe/roasted-tomato-soup-with-garlic/ (may not work)