Ingredients
1headgarlic
½tspextra virgin olive oil
salt and freshly ground pepper
1cuponion,chopped
1cupcelery,chopped
4cantomatoes,stewed
1bay leaf
2tspbasil,dried
1tsporegano,dried
1tspthyme,dried
Preparation
Preheat oven to 350 degrees F. Remove the papery skin from garlic, leaving heads intact. Place garlic on a sheet of heavy-duty foil; drizzle with ¼ teaspoon olive oil and sprinkle with a pinch of salt and pepper.
Loosely wrap foil around the garlic, folding foil edges securely. Roast for about 40 minutes until the garlic has softened, then transfer to plate. Open carefully and discard foil; let the garlic cool.
Separate garlic into cloves. Squeeze soft garlic from each clove into a small bowl; set aside.
In a large saucepan over medium heat, heat the remaining olive oil. Add onion, celery, and roasted garlic. Cover and cook for about 3 minutes until vegetables soften.
Stir in tomatoes, 1 cup water, bay leaf, basil, oregano, thyme, and ¼ teaspoon pepper; bring to a boil. Reduce heat and simmer for 15 minutes to blend flavors.
Remove bay leaf. In a blender, puree soup in batches until smooth.
Serve and enjoy.
