Ingredients
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cooking spray
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1 medium onion, chopped
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1 stalk celery, chopped
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1 (14 1/2 ounce) can fire-roasted tomatoes, crushed
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1 1/2 cups vegetable broth
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1 tablespoon oregano
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1 teaspoon rosemary, crushed between your fingers
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4 roasted garlic cloves
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1 tablespoon minced parsley or 1 tablespoon chopped basil
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salt and pepper
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1/2-1 teaspoon sugar (if needed)
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1 (14 1/2 ounce) can diced fire-roasted tomatoes
Instructions
- Over medium heat, sauté the onion and celery in a medium non-stick saucepan sprayed with no stick cooking spray.
- When the onion is translucent, add the tomatoes, broth, oregano, rosemary.
- Simmer on very low heat for 10 minutes.
- Transfer soup to the blender, (work in batches if you need to) add the roasted garlic, and puree until fairly smooth.
- 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 a little sugar to taste.
- Serve with some chopped fresh basil.