Tomato Soup With Roasted Garlic And Herbs In Season

has a new love and his name is tomato soup. Yes, the traditional rather humble tomato soup turned out to be a true friend to me during those long cold days of February. We met at the weekend when my husband was there to share a meal with us. But soon we met for lunch during the week, only two of us. Finally, I found after saving, hide or even to eat all the tomato soup on the evidence has never been in the house. I wanted to keep for me.

But now I realize how selfish I was. After all, they all use a little comfort on cold winter days? And besides, I have my new love scrumptiousness an old woman who deserves proper recognition.

Muir Glen fire roasted tomatoes. These tomatoes are good in taste, making tomato soup plain old tomato soup in the smoke, attractiveness of my dreams. The winter is not the time for fresh tomatoes, but tomatoes are cooked in the bowl of tomato soup perfectly possible to fire at any time of year.

The only drawback is the price tag Muir Glen: Anyone can pay $ 1.99 in my local supermarket, and the recipe I use two, so it's cheaper than buying packaged to make tomato soup (but tastes very homemade, much better). Since I made this soup a lot, I created a second cheaper version of 99 Cent can use organic tomatoes I roasted briefly in my oven. Cooking takes a little 'more, in this way, but it tastes just as good as the version of the Muir Glen quarter of the cost. So if you can not find Muir Glen, or want to pay a high price, I put the instructions for roasting tomatoes in your box.

I have the luck to have some herbs growing in my garden throughout the year, and although the rosemary, oregano and parsley can not be used in the combination of traditional tomato soup, add a touch of spring to the soup, while the roasted garlic adds a delicious sweetness that do not overwhelm the other herbs. Feel free to use any fresh herb you have, or use a spoon or two of dried herbs like basil and oregano. But be careful, you can find a love story with a tomato soup, too!

1 / 2 large onion

1 stalk celery

1 14.5 oz Muir Glen fire-roasted diced tomatoes *

A 14.5 oz can Muir Glen fire roasted crushed tomatoes *

1 1 / 2 cups vegetable broth

1 tablespoon oregano

1 teaspoon rosemary

1 / 8 teaspoon cayenne pepper (or taste)

4 cloves roasted garlic

1 tablespoon chopped parsley

Salt and pepper

1/2-1 teaspoon agave nectar sugar (optional)

4 tablespoons plain soy yogurt (optional, but nice)

Saute onion and celery in a nonstick pan (spray with olive oil, if desired). When the onion is translucent, add the tomatoes, broth, oregano, rosemary and cayenne pepper. Cook over low heat for 10 minutes.

Transfer half the soup in blender, add roasted garlic and puree until fairly smooth. If you want a thick soup, add back half mixed in the pot. For a smoother soup, soup mix and the other returned to the pot. Add the parsley and salt and pepper to taste and simmer for about 10 minutes to allow flavors and blend. Taste the soup, and if it is too acidic, add a little 'agave nectar or sugar, just enough to take the blade. Scoop into 4 bowls, and mix with a tablespoon each of soy yogurt. Serve with salsa, if desired.

* You can make a soup, canned tomatoes and roasted normal yourself. The procedure is slightly different, and will need to replace the fire roasted tomatoes, the following:

January 28-ounce can whole tomatoes (or 2 cans or 14.5 ounces)

1-2 tablespoons tomato paste

Preheat oven to 450F. Line a jelly roll pan or griddle (the kind with a touch) with foil (or use a glass dish large baking sheet) and spray lightly with olive oil. Drain, reserving liquid related to the tomato. Cut each tomato in half and place on baking sheet. If liquid has collected on the sheet, pour and store as well. Put the pan in the oven and cook for 25 minutes.

While tomatoes are roasting, sauté onions and celery in a medium saucepan. When the onion begins to brown, add tomato paste (1 tbsp if you use double-strength 2 if it is plain pasta) and stir for 1 minute. Add the broth and add the oregano and rosemary. Simmer for about 5 minutes. Then pour it into a blender with the garlic and puree until smooth. Return to saucepan and keep warm until the tomatoes are ready.

When tomatoes are cooked, remove from baking sheet and place in blender with reserved tomato juice. Mix until smooth. Pour into the pan with the onion mixture, add pepper, parsley, salt and pepper to taste and simmer for about 10 minutes to allow flavors to blend. Try the soup and whether it is too acidic, add a little agave nectar or sugar, enough to take the lead. Pour the mixture into four bowls, and mix a tablespoon of soy yogurt in each before serving.

Makes 4 servings. Per serving: 82 calories (kcal) Fat 1 g, (10% calories from fat), 4 g protein, 18 g carbohydrates, 0 mg cholesterol, 172mg sodium, 5 g fiber. Weight Watchers Core / 1 point.
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