- 1 head garlic
- 1/2 teaspoon extra-virgin olive oil
- Salt and freshly ground pepper
- 1 cup chopped onion
- 1 cup chopped celery
- 4 cans (14 1/2 ounces) stewed tomatoes , undrained
- 1 bay leaf
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Loosely wrap foil around garlic, folding foil edges securely. Roast until garlic has softened, about 40 minutes, then transfer to plate. Open carefully and discard foil; let garlic cool.
Separate garlic into cloves. Squeeze soft garlic from each clove into a small bowl; set aside.
In a large saucepan over medium flame, heat remaining 1/4 teaspoon olive oil. Add onion, celery and roasted garlic. Cover and cook until vegetables soften, about 3 minutes. Stir in tomatoes, 1 cup water, bay leaf, basil, oregano, thyme and 1/4 teaspoon pepper; bring to a boil. Reduce heat and simmer 15 minutes to blend flavors.
Remove bay leaf. In a blender, puree soup in batches until smooth.