Tomato Roasted Garlic Soup

1. 1

   Preheat oven to 350.

2. 2

   Remove loose, papery skin from garlic, leaving heads intact.

3. 3

   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.

4. 4

   Loosely wrap foil around garlic, folding foil edges securely.

5. 5

   Roast until garlic has softened, about 40 minutes, then transfer to plate.

6. 6

   Open carefully and discard foil; let garlic cool.

7. 7

   Separate garlic into cloves.

8. 8

   Squeeze soft garlic from each clove into a small bowl; set aside.

9. 9

   In a large saucepan over medium flame, heat remaining 1/4 teaspoon olive oil.

10. 10

    Add onion, celery and roasted garlic.

11. 11

    Cover and cook until vegetables soften, about 3 minutes.

12. 12

    Stir in tomatoes, 1 cup water, bay leaf, basil, oregano, thyme and 1/4 teaspoon pepper; bring to a boil.

13. 13

    Reduce heat and simmer 15 minutes to blend flavors.

14. 14

    Remove bay leaf.

15. 15

    In a blender, puree soup in batches until smooth.

* Per serving · 4 servings · Values may vary.