Saturday, December 24, 2011

vegetarian tomato soup




  1. Over medium heat, sauté the onion and celery in a medium non-stick saucepan sprayed with no stick cooking spray.
  2. When the onion is translucent, add the tomatoes, broth, oregano, rosemary.
  3. Simmer on very low heat for 10 minutes.
  4. Transfer soup to the blender, (work in batches if you need to) add the roasted garlic, and puree until fairly smooth.
  5. Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend.
  6. Taste the soup, and if it is too acidic, add a little sugar to taste.
  7. Serve with some chopped fresh basil.