Cook Book Tuesday

Tomato And Roasted Garlic Soup

1 head garlic
1 tsp olive oil-divided
sea salt and pepper
1 cup onion chopped
1 cup celery chopped
8 cups stewed tomatoes, including juice
1 bay leaf
2 tsp dried oregano
2 tsp dried basil
1 cup water
1 tsp dried thyme

Preheat oven 400*  Remove loose skin from garlic, leave the whole garlic head intact so don't remove all the skin cut the tops off drizzle with olive oil, sprinkle with sea salt and pepper and bake this for 40 minutes until garlic has softened. Take garlic out , let cool then squeeze this yummy paste into a small bowl.
In a Dutch oven or large saucepan heat 1/2 tsp olive oil add onion and celery, cook until softened (about 5 mins). Stir in tomatoes and juice the 1 cup of water and all seasonings. Bring to a boil, reduce heat, add roasted garlic paste and simmer for 30 mins. Puree with a hand blender until mostly smooth...That's it..

71 cals- 2g protein- 3 g fat- 11 carbs

Add a side salad for some extra crunch, keep dressing on the side or just do my favorite, olive oil and fresh squeezed lemon, very tasty and nothing bad.

Recipe today is from " The Eat Clean Diet"  by Tosca Reno