|Title:||Tomato and Roasted Garlic Soup|
|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
|From:||Eat Clean Diet|
1 head garlic
1 t extra virgin olive oil- divided
Sea salt and pepper
1 c chopped onion
1 c chopped celery
8 c strewed tomatoes- including juice
1 bay leaf
2 t dried oregano
2 t dried basil
1 c water
1 t dried thyme
|Directions:||Preheat oven to 400F. Remove loose, papery skins from garlic, leaving head intact. Do not remove all of the skin. Cut half an inch off the top of the garlic. Drizzle with olive oil. Sprinkle with salt and pepper. Bake on center rack for 40 minutes until garlic has softened. Remove from oven. Place on plate to cool. Once garlic has cooled, squeeze roasted garlic into a small bowl. The paste will be added to the soup.
In large saucepan or Dutch oven, heat 1/2 t olive oil. Add onion and celery and cook until softened, about 5 minutes. Stir in tomatoes and juice, 1 c water and all seasonings. Bring to a boil. Reduce heat, add roasted garlic paste and simmer for 30 minutes. Puree with hand blender until mostly smooth.