Ingredients

The following ingredients have 4 Servings
  • 1/2 large onion (chopped)
  • 1 rib celery (chopped)
  • 1 14.5-ounce can Muir Glen Fire-Roasted diced tomatoes (see Notes*)
  • 1 14.5-ounce can Muir Glen Fire-Roasted crushed tomatoes (see Notes*)
  • 1 1/2 cups vegetable broth
  • 1 tablespoon fresh oregano (or 1 teaspoon dried)
  • 1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
  • 1/8 teaspoon cayenne (or to taste)
  • 4-6 cloves roasted garlic
  • 1 tablespoon minced fresh parsley
  • salt and pepper to taste
  • 1/2-1 teaspoon agave nectar or sugar (optional)
  • 4 tablespoons plain non-dairy yogurt (optional, but good)

Instruction

  • Sauté the onion and celery in a medium non-stick saucepan. When the onion is translucent, add the tomatoes, broth, oregano, rosemary, and cayenne. 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. If you’d like a chunky soup, add the blended half back to the pot. For a smoother soup, blend the rest of the soup and return it to the pot. 
  • 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 agave nectar or sugar, just enough to take the edge off. Ladle into 4 bowls, and stir a tablespoon of soy yogurt into each. Serve with croûtons, if desired.