Tomato Soup with Roasted Garlic and Seasonal Herbs
1 large onion, diced
1 28-ounce can Muir Glen Fire-Roasted diced tomatoes
1 28-ounce can Muir Glen Fire-Roasted crushed tomatoes
3 cups water
2 cubes veggie broth
2 tablespoon oregano
2 teaspoons rosemary
10 cloves roasted garlic
salt and pepper to taste
Sauté the onion in a bit of olive oil until translucent, then add everything but the garlic and simmer on very low heat for 10 minutes.
Transfer half of the soup to the blender, add the roasted garlic, and puree until fairly smooth. Add the salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend.
Form a pouch from a square of aluminum foil large enough to hold the amount of garlic you want to roast. Drizzle the garlic with a little olive oil and pinch the pouch closed. Bake in 400 oven for 20 minutes. Remove the pouch and test the garlic. When you can pierce a clove easily with the tine of a fork, put the open pouch back in the oven for another 10 minutes. This shorter, open roasting lightly caramelizes the garlic and enhances the flavors and sweetness.