Tomato Soup with Roasted Garlic and Herbs

Tomato Soup with Roasted Garlic and Herbs
Tomato Soup with Roasted Garlic and Herbs is a gluten free, primal, and vegetarian soup. This recipe serves 8. One serving contains 72 calories, 3g of protein, and 3g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of yogurt, salt and pepper, celery, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Sauté 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.
Ingredients you will need
Olive OilOlive Oil
TomatoTomato
Ground Cayenne PepperGround Cayenne Pepper
OreganoOregano
CeleryCelery
BasilBasil
BrothBroth
OnionOnion
Equipment you will use
Dutch OvenDutch Oven
2
Transfer half of the soup to the blender, add the roasted garlic, and purée 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.
Ingredients you will need
Roasted GarlicRoasted Garlic
SoupSoup
Equipment you will use
BlenderBlender
PotPot
3
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.
Ingredients you will need
Salt And PepperSalt And Pepper
CroutonsCroutons
ParsleyParsley
YogurtYogurt
SugarSugar
SoupSoup
Equipment you will use
BowlBowl
DifficultyHard
Ready In45 m.
Servings8
Health Score14
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